Chinese Indonesian Mchadi

Ingredients

Chinese Indonesian Mchadi differs from the original Georgian Mchadi in terms of flavor profile and spices used. While the original Mchadi is typically plain and made with cornmeal, the Chinese Indonesian version incorporates Chinese Indonesian spices such as ginger, garlic, and chili to add a bold and spicy twist. Additionally, the Chinese Indonesian Mchadi is often served with sambal and cucumber salad, which are not traditionally paired with the original dish. We alse have the original recipe for Mchadi, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• Sambal, for serving Sambal, for serving
• Cucumber salad, for serving Cucumber salad, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, ground ginger, garlic powder, chili powder, and salt.
2. 2.
   Gradually add water to the dry ingredients while stirring continuously until a smooth batter is formed.
3. 3.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
4. 4.
   Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake.
5. 5.
   Cook the pancake for 2-3 minutes on each side until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Chinese Indonesian Mchadi hot with sambal and cucumber salad.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
• Sambal — Adjust the amount of sambal according to your spice preference.
• Cucumber salad — Use fresh cucumbers and toss them with a dressing of your choice for added flavor.

Tips & Tricks

• For a crispier texture, add a little more oil to the pan while frying the pancakes.
• Experiment with different spices and herbs to customize the flavor of the Chinese Indonesian Mchadi.
• Serve the pancakes with a side of sweet soy sauce for an extra burst of flavor.
• If you prefer a milder spice level, reduce the amount of chili powder in the batter.
• Leftover Chinese Indonesian Mchadi can be refrigerated and reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Chinese Indonesian Mchadi as a main course or as an appetizer. Garnish with fresh herbs such as cilantro or spring onions for an added touch of freshness.

Presentation advice

Arrange the Chinese Indonesian Mchadi on a platter, stacking them neatly. Drizzle sambal over the pancakes and garnish with cucumber slices and fresh herbs for an appealing presentation.