Socca with Asparagus Rendang
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
-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.