10.5oz Campbell’s Cream Style Corn with Chicken Condensed Soup 1 can
Water 1 can
Creamed Coconut 100g
Curry Powder /Curry Paste 10g/1 tbsp
Coconut Curry Sauce 150g
Shredded Parmesan Cheese 100g
Egg Yolk 4 pcs
Egg White 6 pcs
Cream of Tartar As appropriate
Cod 2 pcs
Leftover Rice (Overnight) 500g
Red Chili 1 cup
Onion 1 cup
Egg 2 pcs
In a pot, add curry powder, Campbell’s Cream Style Corn with Chicken Condensed Soup and water, mix well and bring to boil, then remove from heat. Stir in creamed coconut and coconut curry sauce is made.
Melt butter in a skillet, add flour along with water and mix well. Stir in 150g of coconut curry sauce. Mix well. Set aside to cool down.
Egg white and cream of tartar mixed and whiskered. Transfer to fridge and set aside.
Mix egg yolk and shredded cheese into coconut curry sauce when it is fully cooled down to room temperature, then gently mix in the foamy egg white. Briefly mix and transfer to fridge, set aside.
Cod seasoned with appropriate amount of salt, pan fry until 70% cooked and set aside.
Stir fry red chili and onion in a skillet over high heat until fragrant and take out. Stir in leftover rice in the same skillet, then add egg. Put red chili and onion back to stir well and season with appropriate amount of salt.
Preheat oven at 180°C (set to 160°C if using air fryer). While waiting, transfer fried rice on a deep plate, top over with pan fried cod and coconut curry sauce.
Take out the soufflé batter from fridge, pour over the plate and put to bake for 20 minutes. Ready to serve.
Cod should be pan-fried to only about 70% done to avoid overcooking in the entire process.
Run a piece of buttered baking paper around the edge of the deep plate before pouring in the soufflé batter can help soufflé to rise higher.