Nasi goreng, crispy shallots, fried eggs (fried in the shallot oil and in the pan I used to fry the nasi goreng paste), garlic butter prawns, salted cucumber and tomato in rice vinegar.
I mixed the cold rice with mayonnaise before frying (!) - it’s a Japanese thing apparently and it turns out is fucking amazing. Also dotted the hot rice with garlic butter after frying it (mashed butter with grated garlic and a small amount of chicken stock cube earlier and chilled). Inspired by reading “Butter” by Azako Yuzuki on holiday.
Good book but not sure the main take away was intended to be that I should try butter on anything Asian that I cook.
And again for lunch - sans prawns - but this time using homemade Japanese style mayonnaise and some crushed white pepper in the garlic butter
A month or so ago my wife had the utter nerve to suggest that my nasi goreng lacked some umami compared to our favourite Malaysian takeaway so these experiments are somewhat by way of revenge - even last nights effort ruined the takeaway for her - this was just dancing on their grave
Made dashi - first time, seemed to go ok. Recipes I found had wildly varying amounts of kelp and tuna flakes. Tasted nice, not sure if it should have been stronger.
Will use it for miso soup tomorrow but used some for this today
Anyone on here made dashi before and have a good recipe?
I used the stuff from the first batch to make a second batch -which involved simmering it for 20 mins or so then squeezing everything out. It didn’t seem stronger than the first batch though.
