About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Nasi Goreng – Indonesian Fried Rice

This is a great vegetarian meal all on it’s own or you can serve it with meat, other vegetables or seafood. I made it the other night with  Seared Wasabi and Black Sesame Seed Tuna Steaks. You can play with the ingredients a lot here. Vary the type of mushrooms you use or use a mixture of several types, like button, oyster and shiitake. I have made this several times and each time I wonder how it would taste if I did not bake the mushroom mixture first but rather stir-fried it at a lower temperature before everything else. Maybe next time. You can find ketjap manis at most Asian supermarkets, if not you substitute sweet soy sauce. There are recipes for making it on-line and it is basically soy sauce, brown sugar, molasses, garlic, ginger, star anise, bay leaf and coriander seeds. Now that I start writing this I think I will make my own next time and see if it tastes fresher or better then the bottled one. I am sure it will.

Nasi Goreng – Indonesian Fried Rice
adapted from Asian Bites by Tom Kime

16oz fresh mushrooms, chopped
5 cloves garlic, pressed
2″ piece of fresh ginger, peeled and finely chopped
3 fresh red chilies, seeded and chopped
6 shallots, finely chopped
3 tbsp vegetable oil
3 cups cooked rice
2 eggs beaten
1 tbsp ketjap manis
1 tbsp light soy sauce
1 bunch asparagus, cut in 1″pieces
2 handfuls of snow peas, topped and tailed
5 scallions, finely chopped
1 bunch of fresh cilantro, chopped
1 tbsp fresh organic lime juice
sea salt and freshly ground black pepper

  1. Preheat the oven to 400 degrees F.
  2. Mix the mushrooms, garlic, chilies and shallots with a little of the oil in a baking pan, season with salt and pepper.
  3. Bake for 20 minutes or until the shallots have begun to caramelize.
  4. Heat a little oil in a large frying pan and pour in the eggs and make an omelet.
  5. Remove the omelet and place on a cutting board and cut into strips (when cool).
  6. Heat the remaining oil in a wok over high heat.
  7. Add the mushroom mixture, rice, ketjap manis, soy sauce and stir-fry for 2-3 minutes.
  8. Add the asparagus and snow peas and continue to stir-fry for 5 minutes.
  9. Add the scallions, cilantro and the omelet strips.
  10. Add the lime juice, a little at time, checking for taste. Adjust seasoning.
  11. Serve.

Nasi Goreng and Tuna

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