Archive for the ‘eggs’ Category

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sweet fermented rice pancakes

May 7, 2012

i’m making pak thong kuih – a lacto-fermented rice dessert.

for the first two parts of the recipe, some of the “starter” is removed. what to do with all that extra yeasty sweet rice?

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super fast and easy sweet and sour fermented rice pancakes

from goop to plate in less than ten minutes.

ingredients

+ a fistful of yeasty sweet rice leftover from fermenting pak thong kuih (or substitute leftover cooked plain rice – maybe with a little lime juice? i’ll have to try that.)
+ a fistful of mashed sweet potato
+ two pinches of coconut powder
+ one pinch of corn starch
+ one egg (increase corn starch for a vegan version)
+ a pinch each of fennel, cayenne, seasoned salt, coriander, and two pinches of ginger and black pepper
+ a tablespoon or so of date syrup

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fry on medium heat like any pancake or burger.

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serve with applesauce

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i invented this recipe tonight, and i couldn’t be happier with it! hopefully the honeycomb dessert is good so i have a reason to ferment more rice, because this was a quick, easy, awesome snack!

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oeufs en cocotte

January 4, 2012

this post made me laugh for a number of reasons.

mostly, i was laughing because i happen to be visiting a house that actually has ridiculous things like ramekins, cream, and Parmesan. and fresh rosemary in the middle of winter! ah, mom.

this recipe would be easy to alter, i think, to use less expensive ingredients. comment with your own, if you try it!

here’s what i did

1. boiled a few cups of water in a pot.
2. preheated oven to 400.
3. greased a ramekin with butter and poured a thin layer of cream over it.
4. cracked two eggs into the ramekin.
5. salted, peppered, and nutmegged the raw eggs.
6. poured a dash of cream and a little grated Parmesan on top of the eggs.
7. poured boiled water into a small pyrex.
8. sat the ramekin inside the pyrex and baked the whole thing for 25 minutes.

the recipe said to do it for 15, but i checked every five minutes and it still looked swimmy on top.

when i tore into it, the eggs were somewhere between hard-boiled and soft-boiled – i’d stick with the 15 minute calculation next time.

delicious! the water gives the eggs a velvety texture, and i like the creaminess.

wonder if this would work with whole milk?

it was a wonderful treat, but between the time required and the cost of the ingredients i’d save this for a special occasion.