1

Serves : 6

Ingredients

  • 3 eggs
  • 220 g flour
  • 10 g baking powder
  • 10 cl Malaysian red palm oil
  • 10 cl milk
  • 1 onion
  • 1 clove of garlic
  • 1 eggplant
  • 1 capsicum
  • 1 zucchini
  • 1 tomato
  • 100 g salmon
  • 6 basil leaves
  • 3 thyme sprigs
  • 3 tbsp Malaysian palm oil
  • salt and pepper

Preparation

  • Peel and chop the onion and garlic. Wash the vegetables and cut it into small cubes. Chop the basil and thyme.
  • Fry the chopped onion and garlic in a pot with 2 tablespoons of Malaysian palm oil. Add the eggplant and cook for 10 minutes over a low fire. Pour 1 tablespoon of Malaysian palm oil, then add the rest of the vegetables and half of the herbs. Season with salt and pepper and leave it to simmer for 20 minutes over a low fire.
  • Preheat the oven to 180°C. Place all the dough ingredients (flour, eggs, baking powder, Malaysian red palm oil and milk) through a mixer. Add a pinch of salt and pepper. Incorporate the ratatouille into the batter.
  • In a skillet, coat salmon with Malaysia palm oil and increase the heat to high. Cook for 3 minutes. Sprinkle with salt and pepper. Turn the salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Drain the Salmon and chop into pieces, and add it into the mixture.
  • Divide the batter into the muffin molds and sprinkle the remaining herbs. Bake for about 10 to 15 minutes at 180 °C. Serve warm or cold.