serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
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All Together Now
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 250 g dried yellow split peas, soaked overnight in cold water
- 1 tsp salt
- ½ tsp bicarbonate of soda
- 1 small onion, finely chopped
- 2 spring onions, thinly sliced
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ¼ cup finely shredded coriander
- 6 curry leaves, thinly sliced
- 1 large green chilli, finely chopped
- 1 small red bird’s eye chilli, finely chopped
- 1 litre vegetable oil, for deep-frying
- 1 small baguette
- 25 g butter
Soaking time: overnight
Instructions
- Drain the split peas, then rinse well under running water in a fine mesh sieve. Transfer the drained split peas to a food processor and process to a coarse paste. Transfer the paste to a large mixing bowl with the salt, bi carb soda, onion, spring onion, cumin and fennel seeds, coriander, curry leaves and chillies. Mix well to combine, then form into small balls around 2 ½ cms in diameter.
- Heat enough oil to deep-fry in a small saucepan to 180˚C and fry the gateau piment in batches, until golden-brown. Remove from the oil with a slotted spoon to a serving plate and sprinkle with salt. Split open the baguette and generously spread with butter. Serve the gateau piment with the buttered baguette.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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