Arrisje – Page 15 – KinFolk Recipes

Dolsot Bibimbap

Bibimbap means “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference. To me this mixed rice has a lot of similarities as Nasi Goreng. I serve Bibimbap in a dolsot bowl. Dolsot bibimbap is served …

Kapsalon

Kapsalon, this meal has turned into one of the most popular street foods of the Netherlands has an interesting mix of influences: Dutch and Middle-Eastern. The name kapsalon comes from the Dutch word for hairdressing shop, and the dish itself is a recent invention — it was created in 2003 in Rotterdam.

Creole Cornbread

I do like cornbread but Creole Cornbread is my favorite.

Ingredients

2 cups cooked rice
1 cup yellow cornmeal
1 cup chopped yellow onion
½ cup purple chopped onion
2 seeded chopped jalapeño peppers
1 teaspoon salt
½ teaspoon baking soda
2 large eggs, room temperature
1 cup whole milk
¼ cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese mild or sharp your choice
Butter
Additional cornmeal

Instructions

You need two bowls, one for the dry ingredients and one for the wet ingredients.
It is easier to take the seeds out of the jalapeño peppers with a spoon. Make sure you do not touch your face or eyes. It will burn. Protect yourself use gloves.
In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-butter greased cast iron skillet with cornmeal. Pour batter into skillet.
Bake at 350° for 50 to 55 minutes or till toothpick comes out clean.