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- Joined Jan 8, 2010
Right,
So I am sitting by my lonesome in a house that isn't mine, but with decent internet.
Yes, I'm in quarantaine. Just precaution. I flew from Africa to Europe and they consider me high risk, despite corona-free certificate and the like.
Anyway, there are some dishes to come....
Up now:
My attemp at turning an Indonesian dish into a meal including starch. Don't worry, the easy ones: Nasi goreng and Bami goreng are still to come.
My ingredient:
Onion, garlic, belly pork, leek, potatoes, sambal badjak - extra hot, and ketjap manis (sweet soy)
..
Fried the belly pork in its own fat and removed from the pan.
Peeled and grated the potatoes, then squeezed out the liquid.
I made a mistake here and should have rinsed the potatoes. The idea was to have crispy, almost individual strands. Instead, I now know how to make rosti
Anyway, they were sort of fried in the belly pork fat, then removed.
The potatoes tool up most of the oil, so I had some more. Fried the onion, garlic and leek. Then remembered I had some mushrooms, so added those as well
Fried it all up, added sambal and ketjap and fried till most liquid had evaporated
Bit dark in colour (obviously), so added some tomatoes
And that's it:
Very tasty, a bit rich, so next time I make it or something like it, I will do the potato thing right, and I'll probably have some white rice with it.
So I am sitting by my lonesome in a house that isn't mine, but with decent internet.
Yes, I'm in quarantaine. Just precaution. I flew from Africa to Europe and they consider me high risk, despite corona-free certificate and the like.
Anyway, there are some dishes to come....
Up now:
My attemp at turning an Indonesian dish into a meal including starch. Don't worry, the easy ones: Nasi goreng and Bami goreng are still to come.
My ingredient:
Onion, garlic, belly pork, leek, potatoes, sambal badjak - extra hot, and ketjap manis (sweet soy)
..

Fried the belly pork in its own fat and removed from the pan.

Peeled and grated the potatoes, then squeezed out the liquid.
I made a mistake here and should have rinsed the potatoes. The idea was to have crispy, almost individual strands. Instead, I now know how to make rosti
Anyway, they were sort of fried in the belly pork fat, then removed.

The potatoes tool up most of the oil, so I had some more. Fried the onion, garlic and leek. Then remembered I had some mushrooms, so added those as well

Fried it all up, added sambal and ketjap and fried till most liquid had evaporated

Bit dark in colour (obviously), so added some tomatoes

And that's it:

Very tasty, a bit rich, so next time I make it or something like it, I will do the potato thing right, and I'll probably have some white rice with it.