Thai Food Made Easy | SOCCA WITH ASPARAGUS RENDANG
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SOCCA WITH ASPARAGUS RENDANG

 

 

 

SOCCA WITH ASPARAGUS RENDANG

Socca with Asparagus Rendang

Socca with Asparagus Rendang

Serve: 2-3

Ingredients for Socca: 

150 gram                                 Chickpea flour

240 milliliter                             Water

1/2 teaspoon                            Sea salt

1-2 tablespoon                          Olive oil

 

Ingredients for Rendang Asparagus:

60 gram                                   Asparagus-cut and trimmed

40 gram                                   Sun blushed tomato.

5 balls                                      Mini mozzarella pearl (optional)

1 tablespoon                             Rendang paste

1 tablespoon                             Olive oil

1 pinch                                     Salt and pepper

 

 

 

 

Method

-Put the chickpea flour in a medium mixing bowl. Slowly add the water whilst whisk all the mixture well. Rest the mixture for 30 minutes.

-Pre-heat the oven at 230 Celsius.

-Gently fry one tablespoon of olive oil with the rendang paste for 1 minute.

-Add Asparagus and stir-fry until the asparagus cooked.

-Season with a pinch of salt and pepper. Set aside.

-Pour 1-2 tablespoons of oil into the skillet or an ovenproof pan. Put it in the oven until the oil becomes very hot (approx 5 minutes). Attentively remove the skillet and place it on the flat surface.

-Carefully pour the batter and return the pan back in the oven and bake until the batter set, cooked and slightly golden in color.

-Top with cooked Asparagus, sun-blushed tomatoes, and mozzarella and serve immediately with leafy green salad.

Tip:

-Click here to see what is Socca.

-I used Mak Tok Rendang paste which is great for Vegan and Vegetarian.

-You can also use Vegan Thai Green Curry paste which is delicious too.

-Use the big skillet if you would like to thin and crispy Socca. Reduce the baking time and keep an eye on it though. 

 

Socca with Asparagus Rendang

 

 

 

 

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