Why naked pancake? Cause shooting a shot with a scoop of ice-cream on top of pancakes takes a special kind of skill.. And, someone in the studio ate all the ice-cream. (You know who you are)
I found myself sitting on the kitchen floor, with my legs crossed, and ripping the husk of the corns she grew in her garden. Without uttering a word, she pointed to the knife, chopping board, and corn, and I understood what my next task was.
Ibu gathered up the bits of the corn I chopped, added them to her mortar together with a handful of firecracker chilies and some fragrant spices and started pounding them until they turned into a paste with just a bit of texture.
Ibu’s story is rich in flavours, kindness, family, and religion and it reminds me that cooking alongside other cultures is one of the most rewarding experiences in my life. As I remember the fragrances and sounds in ibu’s kitchen, I feel extremely humbled.
Now I invite you to take some aromatic ingredients, crush them in your hand, close your eyes, and smell the fragrances. Be present in the moment, be grateful for the kitchen you have, and appreciate how incredible food is.
- 2 corn cobs, kernels removed
- A bunch of fresh coriander, roughly chopped*
- 3 kaffir lime leaves, finely chopped
- 3 spring onions, green part, finely chopped
- 1 red or green chili, thinly chopped
- 2 big garlic cloves, minced 1 tsp cumin powder
- 1/2 cup rice flour
- 2 tbsp psyllium husk
- Salt and black pepper, to taste
- A splash of water
- Coconut oil, for frying
- A pinch of #ABUNDANCE
*Use any other herbs you like
Add everything to your food processor, pulse to combine but keep the texture chunky.
Season with salt and pepper and mix to combine. Heat a BBQ plate, grill or frying pan and brush it with some coconut oil.
Ladle the batter on the hot pan (use 1/3 cup as a measure) and fry until golden brown.
Flip and fry on the other side until cooked through.
Repeat with the remaining mixture.
Serve and enjoy!
Visit my YouTube channel for other recipes like this with videos.
From my kitchen to yours,
Chef Cynthia Louise xx