Exquisite Indonesian Gluten-Free Breakfast Feast: Savor the Flavors of Bali

Allergens

Eggs, soy (gluten-free)

Ingredients

• 12 large eggs 2 cups gluten
• free rice flour 1/4 cup coconut milk 2 tbsp vegetable oil 1 medium onion, thinly sliced 2 cloves garlic, minced 1 small red chili, finely chopped 1/2 tsp turmeric powder Salt and pepper, to taste 3 cups mixed vegetables (bell peppers, carrots, zucchini) 1 cup bean sprouts 2 tbsp gluten
• free soy sauce 2 tbsp fish sauce 1 tbsp sugar

Instructions

1. Begin by preparing the gluten free rice flour pancakes. In a large bowl, combine the rice flour and coconut milk until well mixed. Add water as needed to reach a pancake batter consistency. Set aside. Heat 1 tbsp of vegetable oil in a non stick pan over medium heat. Pour 1/4 cup of the batter into the pan, swirling to form a thin, round pancake. Cook for about 2 minutes per side or until golden brown. Repeat until all the batter is used. In another pan, sauté onion, garlic, and red chili in 1 tbsp of vegetable oil over medium heat. Once the onions are translucent, add turmeric powder, salt, and pepper to taste. Stir well. Add mixed vegetables to the pan and cook until they become tender. Add bean sprouts and cook for another minute. In a separate bowl, mix gluten free soy sauce, fish sauce, and sugar. Pour the sauce mixture over the cooked vegetables and toss until evenly coated.

Chef’s Insight

The key to this dish is balancing flavors - from the rich taste of coconut milk in the pancakes to the savory spices in the vegetable mixture. This combination creates a symphony of flavors that will transport you straight to Bali.

Notes

Make sure to use gluten-free soy sauce and fish sauce to maintain the recipe's gluten-free status.