Tjerk12
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What is your favourite meal? And how do you do it?
I was married for about 20 years. After my divorce I kept the kids (3). So I became a houseman (beside my normal job to run a small business). So I had to cook. Pretty disastrous in the beginning, but practice makes perfect. Now I love to cook. I always cook fresh meals. Instant is banned from my kitchen. I will give you a recipe of a meal I cherish. May be you can give me one of yours; I will certainly try to make it.
Nasi Goreng.
In Indonesia the people make this mainly from leftovers of what they made during the week.
Ingredients:
- Rice,
Long grain rice. Simple, not that sophisticated stuff made out of cardboard and so called easy to cook. That stuff is expensive and doesn’t taste good. The rice from Suriname is cheep and very tasty.
- Vegetables for soup (fresh) 2 portions.
- Unions. Two large ones, cut into rather thick parts
- Bacon, cut into dice (little cubes)
- Shoarma meat, or Pork sliced into thin strips
- 2 chicken bouillon cubes
- 1 beef bouillon cube
- 3 eggs
- Ginger syrup
- Pepper and Salt
- Peanut oil, or when you don’t have that, olive oil, but even salad oil will do the job.
- honey
Preparation:
You start to make the “boemboe”. This is the most important part. It gives your meal an incomparable flavour. Take a “wok”, that is a typical Asian casserole, but a normal big pan is also good. Heat it on the fire. Add oil. Add the bacon. Bake it crispy. Add spices. They should taste very spicy. Add the unions. Lower the fire. Add curry. The onions taste better and look better. Add one portion of the vegetables for soup. Keep mixing the stuff. Add the 2 chicken bouillon cubes. Add so much water that the mix is mainly under water. Add a lid and cook the whole stuff until it nearly falls to peaces. Remove the lid. Keep the pan on low fire. Nearly all the water should evaporate. Pour the remaining water.
That is phase one.
Cook the rice. They do always very difficult about cooking rice. But it is really very simple. Use a large amount of water. Let it boil first. Add spices (1 beef bouillon cube and the dark green leafs of leek are also very good). Let it boil for about ten minutes. Add the rice. Stir to the water boils again. Then lower the fire. Only small bubbles should appear on the surface of the water. Boil it that way for about 12 to 15 minutes. I never time it. The cooking of rice is to let it weld. When that process is ready you see that the corns travel with the bubbling water. Then the rice is ready. Extinguish the fire. Let it rest for another five minutes or so. Remove the water and let cool of the rice. The result is always perfect.
Bake on a very hot fire preferably with peanut oil the second portion of soup vegetables. Keep continuously stirring. Add after about three minutes a spoon full of ginger syrup. Be careful, the sugar in the syrup will caramelise. When that starts to happen, stop baking. Let it cool down.
Bake the shoarma meat crispy and spicy. When you use pork slices add a lot of pepper. (At the end you can add a bit honey. It is very tasty, colorizes the meat beautiful dark brown, but is a bit tricky. You should exercise first). Let it cool down.
Bake an omelette. It does not need to be spicy. It forms a taste contrast to the spicy food.
Cut it into slices.
Now you can mix all the ingredients and warm it whenever you want.
My friends love it.
Bon appétit.
Tjerk.
I was married for about 20 years. After my divorce I kept the kids (3). So I became a houseman (beside my normal job to run a small business). So I had to cook. Pretty disastrous in the beginning, but practice makes perfect. Now I love to cook. I always cook fresh meals. Instant is banned from my kitchen. I will give you a recipe of a meal I cherish. May be you can give me one of yours; I will certainly try to make it.
Nasi Goreng.
In Indonesia the people make this mainly from leftovers of what they made during the week.
Ingredients:
- Rice,
Long grain rice. Simple, not that sophisticated stuff made out of cardboard and so called easy to cook. That stuff is expensive and doesn’t taste good. The rice from Suriname is cheep and very tasty.
- Vegetables for soup (fresh) 2 portions.
- Unions. Two large ones, cut into rather thick parts
- Bacon, cut into dice (little cubes)
- Shoarma meat, or Pork sliced into thin strips
- 2 chicken bouillon cubes
- 1 beef bouillon cube
- 3 eggs
- Ginger syrup
- Pepper and Salt
- Peanut oil, or when you don’t have that, olive oil, but even salad oil will do the job.
- honey
Preparation:
You start to make the “boemboe”. This is the most important part. It gives your meal an incomparable flavour. Take a “wok”, that is a typical Asian casserole, but a normal big pan is also good. Heat it on the fire. Add oil. Add the bacon. Bake it crispy. Add spices. They should taste very spicy. Add the unions. Lower the fire. Add curry. The onions taste better and look better. Add one portion of the vegetables for soup. Keep mixing the stuff. Add the 2 chicken bouillon cubes. Add so much water that the mix is mainly under water. Add a lid and cook the whole stuff until it nearly falls to peaces. Remove the lid. Keep the pan on low fire. Nearly all the water should evaporate. Pour the remaining water.
That is phase one.
Cook the rice. They do always very difficult about cooking rice. But it is really very simple. Use a large amount of water. Let it boil first. Add spices (1 beef bouillon cube and the dark green leafs of leek are also very good). Let it boil for about ten minutes. Add the rice. Stir to the water boils again. Then lower the fire. Only small bubbles should appear on the surface of the water. Boil it that way for about 12 to 15 minutes. I never time it. The cooking of rice is to let it weld. When that process is ready you see that the corns travel with the bubbling water. Then the rice is ready. Extinguish the fire. Let it rest for another five minutes or so. Remove the water and let cool of the rice. The result is always perfect.
Bake on a very hot fire preferably with peanut oil the second portion of soup vegetables. Keep continuously stirring. Add after about three minutes a spoon full of ginger syrup. Be careful, the sugar in the syrup will caramelise. When that starts to happen, stop baking. Let it cool down.
Bake the shoarma meat crispy and spicy. When you use pork slices add a lot of pepper. (At the end you can add a bit honey. It is very tasty, colorizes the meat beautiful dark brown, but is a bit tricky. You should exercise first). Let it cool down.
Bake an omelette. It does not need to be spicy. It forms a taste contrast to the spicy food.
Cut it into slices.
Now you can mix all the ingredients and warm it whenever you want.
My friends love it.
Bon appétit.
Tjerk.
