Wafizzouille (wa-fee-zoo-ee)

Remy preparing crepe (small very thin pancake).

I have always had an attachment to the kitchen. One reason for it being a place where you find food for your belly and music for your tongue (as Remy of Ratatouille puts it), and the other reason for it being a place where ingredients are blend together to produce good food. I have always admired how my mother used to churn delicious meals out of the kitchen day in and day out, and I have always had this curiosity to try it out for myself.

I don't know if this is an existing recipe. I actually accidentally made it when wanting to save time, I just mixed whatever ingredients I had in store at that time in one dish and voila! it's not so bad after all. In fact, it's mmm so deeeeeeeeeeeeeeeeeelicious that I have made it a few more times after that. :)

So here's the recipe.

Ingredients:

1 small shallot
2 cloves of garlic
2 sausages/frankfurters (chicken or beef up to your own preferences)
2 eggs
1 slice of cheese
3 tablespoon of oil
Sarawak Black Pepper (as Chef Wan puts it "is the best in the world")
Salt and seasoning to taste

Preparation steps:

1. Put the oil into a 5-6 inch saucepan or frying pan and heat it up.
2. While waiting for the oil to heat up, finely chop the shallot and garlic, slice the sausages to about 1/10 inch, beat the eggs, and cut the cheese into small square pieces.
3. When the oil is hot, put in the shallot and garlic, and stir until it turns golden brown and emits a pleasing aroma.
4. Then, put in the sausage and stir until it's slightly cooked. Add salt and seasoning to taste.
   
5. After that, pour in the egg and leave it unstirred. Reduce the heat and close the lid of the saucepan/frying pan.
   
6. After leaving it for about 10-20 seconds, open the lid and poke the cooked egg below to let the top uncooked egg to ooze onto the pan below.
7. Then sprinkle the cheese on top, then close the lid and wait for another 10-20 seconds.
8. When all of the cheese have melted, take it off the heat and season it with Sarawak Black Pepper. Your wafizzouille is now ready to serve.

I use a 5 inch saucepan to achieve the desired shape (which is round) and thickness (about 1/2 inch). You can use pans of other shape and size depending on your preferences but too large a pan will cause it to be too thin and therefore fragile (it doesn't really matter if you don't care about the aesthetics of food presentation).

Here's the final product.

Take a closer look.

And closer... Look at the melted cheese and sprinkling of black pepper. Delicious!

It can be eaten all on its own or with servings of hot white rice. Nasi beriani also can laa, or whatever that pleases you. Try it for yourself. ;)

By the way, why Wafizzouille? Hmmm, it's a combination of my name, Wafiy and Ratatouille, bonded together with double z's in the middle from piZZa, because of its pseudo-pizza appearance and topping.