John Myers
Contents
show
Crispy Aubergines with Nasi Goreng
The perfect crispy aubergines with nasi goreng recipe with a picture and simple step-by-step instructions.
Crunchy Eggplants:
- 340 g 1 Aubergine
- 200 g Ground beef
- 0,5 tsp Sweet paprika
- 0,5 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 Frühlingswiebel
- 1 Stück Ingwer
- 1 Ei
- 8 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Rice wine
- 2 big pinches Coarse sea salt from the mill
- 250 ml Peanut oil
Nasi goreng:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 100 g 1 Zwiebel
- 1 Knoblauchzehe
- 0,5 tsp Shrimp paste
- 0,5 tsp Chilli oil
- 2 tbsp Peanut oil
- 1,5 tbsp Ketchup Manis
- 1 tbsp Tomato ketchup
- 0,5 tsp Sambal oelek
- 2 piece Eggs
- 2 tbsp Peanut oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 tbsp Roasted onions
- 2 Stalk Parsley for garnish
Crunchy Eggplants:
- Peel the aubergine, cut into slices (approx. 1 cm thick) and cut the slices apart in the middle so that a little bit still holds both parts together. Season the minced beef (200 g) with sweet paprika (½ teaspoon), mild curry powder (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Pour the seasoned ground beef into the aubergine slices and squeeze a little. Clean, wash and finely chop the spring onions. Peel the ginger and cut it very finely. Put the finely chopped spring onion with the finely chopped ginger in a bowl and mix with an egg, 8 tablespoons of corn starch, 2 tablespoons of water, 1 tablespoon of rice wine and 2 big pinches of coarse sea salt to form a thick batter. Heat the wok, add peanut oil (250 ml), pull the aubergine slices through the thick batter and fry them in portions in hot peanut oil until golden-brown. Then fry the fried slices again so that they turn out nice and crispy. Keep warm in the oven at 50 ° C until serving.
Nasi goreng:
- Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes. Peel and dice the onion. Peel and finely dice the garlic clove. Heat peanut oil (2 tbsp) in a wok, fry the onion cubes with the garlic clove cubes in them / stir-fry. Season with shrimp paste (½ teaspoon), chili oil (½ teaspoon), sweet soy sauce (1.5 tbsp), tomato ketchup (1 tbsp) and sambal oelek (½ teaspoon). Let everything cook briefly and add the cooked rice and stir-fry with it. Fry 2 fried eggs in a pan with peanut oil (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Serve crispy aubergines with nasi goreng, sprinkled with parsley garnish and roasted onions.
Facebook Comments