Month: October 2025

Curry waffles?

Because, why not? Basically, I wondered if a seitan mix would work in a waffle maker, and I decided a savoury flavour would be interesting.

Batter, the waffle maker, and the first waffle…
  • 70g Vital wheat gluten
  • 70g Gram flour
  • 10g Nutritional yeast
  • 20g Curry powder
  • 7g EasyBake yeast
  • 300ml Water

It needs something to make bubbles in the batter, and I decided to use yeast instead of baking powder. I don’t remember why I decided not to use eggs, but the absence of salt is explained by high blood pressure… It’s all just mixed together, and left to ferment for half an hour.

The result of the experiment.

The amounts in the list above give just under three waffles. I expect adding a couple of beaten eggs would have made just the right amount of batter. The result is chewy, like seitan, but more airy, and the flavour depends on your curry powder. I used the mild curry powder recipe from Pat Chapman’s “250 Curry Recipes and Accompaniments”.

Nasi Goreng Awan

What on Earth is that? Indonesian chicken fried rice, with accompaniments.

In 1970, Nasi Goreng was my favourite dinner in the canteen. It was wonderful, and all I can remember about it was that it was chicken fried rice with a fried egg on top. But we had very good Asian cooks in the canteen, so it must have been OK.

To recreate it, I referred extensively to “Sambal and Coconut“, yet another of the cookbooks I really like.

This is a tomato and chilli sambal, which I think could have done with quite a lot more chilli. Home grown tomatoes made it very tasty, though.

To the left, peanut and lime leaf kerupuk. Centre is the nasi goreng that was not yet on the plates. Right side, a mild pepper and coconut salad, and the sambal.

Here’s my plate, after I had added the accompaniments. It was all tasty, with good contrast between the crunchy kerupuk and the tender chicken. Will make again, with more chillis…