Fried rice is a fairly frequent topic here but this version is not at
all traditional Chinese. Although it includes garlic and ginger and
sesame oil the effect is quite different because each serving of the
rice is topped with a fried egg. Note that in the accompanying story
the chef who created the dish recommends using rendered chicken fat to
fry both the rice and the eggs, unlike the peanut oil used by Mark
Bittman. Sounds like an intriguing change.... -aem
ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining

aem wrote:
>
> Fried rice is a fairly frequent topic here but this version is not at
> all traditional Chinese. Although it includes garlic and ginger and
> sesame oil the effect is quite different because each serving of the
> rice is topped with a fried egg. Note that in the accompanying story
> the chef who created the dish recommends using rendered chicken fat to
> fry both the rice and the eggs, unlike the peanut oil used by Mark
> Bittman. Sounds like an intriguing change.... -aem


> http://www.nytimes.com/2010/01/27/di...tml?ref=dining


It sounds a lot like Indonesian nasi goreng, which is often topped with
a fried egg. Or at least it is in the Netherlands. Nasi goreng would
have more spices, which can be bought in little packets; Conimex is the
brand I know best. The fried garlic can be bought ready-made as well.

Here is a recipe for nasi goreng, but haven't made this one:

From http://indochinekitchen.com/2009/04/...eng-indonesia/

Ingredients

11 (35 gr) red chili
3 (15 gr) garlic cloves
6 (40 gr) shallots
1/2 tsp (2,5 gr) shrimp paste, toasted
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 tablespoon sweet soy sauce (Indonesian brand is preferred)
1/2 tablespoon soy sauce
950 gr cooked rice
5 tablespoons cooking oil

Condiments

1/4 cup fried shallots
1 piece (250 gr) cucumber, peeled and sliced
150 gr gnemon crackers, fried (local : emping)
50 gr red & white crackers (or prawn crackers), fried
2 (30 gr) leeks, white and green part, finely chopped
10 gr chinese celery, finely chopped
125 gr chicken breast (cooked by panfrying / deepfrying and shredded)
5 eggs – pan fried into thin slices of omelette and cut into thin slices
Shallots and chili pickles (recipe follows)

Instructions

Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar
and pound with the pestle to form a paste
In a separate bowl, mix the soy sauce and sweet soy sauce with the rice
Heat cooking oil in a big / medium sized wok till slightly smoky. Add
the paste and stir fry for 2 minutes, until the color turned slightly
brownish
Add the cooked rice and stir fry, breaking any lumps, until all
ingredients are combined evenly and the rice is heated through. This
will take 15 to 20 minutes, depending on the size of the batch
Adjust the seasoning by adding more salt if needed and add the shredded
celery and leek. Cook for another 3 minutes
Serve garnished with fried shallots and other condiments

Arri London wrote:
>
> aem wrote:
>> Fried rice is a fairly frequent topic here but this version is not at
>> all traditional Chinese. Although it includes garlic and ginger and
>> sesame oil the effect is quite different because each serving of the
>> rice is topped with a fried egg. Note that in the accompanying story
>> the chef who created the dish recommends using rendered chicken fat to
>> fry both the rice and the eggs, unlike the peanut oil used by Mark
>> Bittman. Sounds like an intriguing change.... -aem
>
>
>> http://www.nytimes.com/2010/01/27/di...tml?ref=dining
>
>
> It sounds a lot like Indonesian nasi goreng, which is often topped with
> a fried egg. Or at least it is in the Netherlands. Nasi goreng would
> have more spices, which can be bought in little packets; Conimex is the
> brand I know best. The fried garlic can be bought ready-made as well.
>
> Here is a recipe for nasi goreng, but haven't made this one:
>
> From http://indochinekitchen.com/2009/04/...eng-indonesia/
>
> Ingredients
>
> 11 (35 gr) red chili
> 3 (15 gr) garlic cloves
> 6 (40 gr) shallots
> 1/2 tsp (2,5 gr) shrimp paste, toasted
> 1/2 tablespoon salt
> 1/2 teaspoon sugar
> 1/2 tablespoon sweet soy sauce (Indonesian brand is preferred)
> 1/2 tablespoon soy sauce
> 950 gr cooked rice
> 5 tablespoons cooking oil
>
> Condiments
>
> 1/4 cup fried shallots
> 1 piece (250 gr) cucumber, peeled and sliced
> 150 gr gnemon crackers, fried (local : emping)
> 50 gr red & white crackers (or prawn crackers), fried
> 2 (30 gr) leeks, white and green part, finely chopped
> 10 gr chinese celery, finely chopped
> 125 gr chicken breast (cooked by panfrying / deepfrying and shredded)
> 5 eggs – pan fried into thin slices of omelette and cut into thin slices
> Shallots and chili pickles (recipe follows)
>
> Instructions
>
> Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar
> and pound with the pestle to form a paste
> In a separate bowl, mix the soy sauce and sweet soy sauce with the rice
> Heat cooking oil in a big / medium sized wok till slightly smoky. Add
> the paste and stir fry for 2 minutes, until the color turned slightly
> brownish
> Add the cooked rice and stir fry, breaking any lumps, until all
> ingredients are combined evenly and the rice is heated through. This
> will take 15 to 20 minutes, depending on the size of the batch
> Adjust the seasoning by adding more salt if needed and add the shredded
> celery and leek. Cook for another 3 minutes
> Serve garnished with fried shallots and other condiments

Oh, there the recipe is! I forgot that I had the msgs sorted by
sender at that point.

I need to make my NG someday. I used to make it a lot, and
obviously liked it, but now I am afraid that, as with some of my
other old recipes, I won't like it now. Thus my hesitation to
post the recipe (actually, I have probably posted it here before).

I note that your recipe includes shrimp paste. IMO, that is an
essential in NG. When I see recipes that lack it, I tune out. :-)

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > aem wrote:
> >> Fried rice is a fairly frequent topic here but this version is not at
> >> all traditional Chinese. Although it includes garlic and ginger and
> >> sesame oil the effect is quite different because each serving of the
> >> rice is topped with a fried egg. Note that in the accompanying story
> >> the chef who created the dish recommends using rendered chicken fat to
> >> fry both the rice and the eggs, unlike the peanut oil used by Mark
> >> Bittman. Sounds like an intriguing change.... -aem
> >
> >
> >> http://www.nytimes.com/2010/01/27/di...tml?ref=dining
> >
> >
> > It sounds a lot like Indonesian nasi goreng, which is often topped with
> > a fried egg. Or at least it is in the Netherlands. Nasi goreng would
> > have more spices, which can be bought in little packets; Conimex is the
> > brand I know best. The fried garlic can be bought ready-made as well.
> >
> > Here is a recipe for nasi goreng, but haven't made this one:
> >
> > From http://indochinekitchen.com/2009/04/...eng-indonesia/
> >
> > Ingredients
> >
> > 11 (35 gr) red chili
> > 3 (15 gr) garlic cloves
> > 6 (40 gr) shallots
> > 1/2 tsp (2,5 gr) shrimp paste, toasted
> > 1/2 tablespoon salt
> > 1/2 teaspoon sugar
> > 1/2 tablespoon sweet soy sauce (Indonesian brand is preferred)
> > 1/2 tablespoon soy sauce
> > 950 gr cooked rice
> > 5 tablespoons cooking oil
> >
> > Condiments
> >
> > 1/4 cup fried shallots
> > 1 piece (250 gr) cucumber, peeled and sliced
> > 150 gr gnemon crackers, fried (local : emping)
> > 50 gr red & white crackers (or prawn crackers), fried
> > 2 (30 gr) leeks, white and green part, finely chopped
> > 10 gr chinese celery, finely chopped
> > 125 gr chicken breast (cooked by panfrying / deepfrying and shredded)
> > 5 eggs – pan fried into thin slices of omelette and cut into thin slices
> > Shallots and chili pickles (recipe follows)
> >
> > Instructions
> >
> > Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar
> > and pound with the pestle to form a paste
> > In a separate bowl, mix the soy sauce and sweet soy sauce with the rice
> > Heat cooking oil in a big / medium sized wok till slightly smoky. Add
> > the paste and stir fry for 2 minutes, until the color turned slightly
> > brownish
> > Add the cooked rice and stir fry, breaking any lumps, until all
> > ingredients are combined evenly and the rice is heated through. This
> > will take 15 to 20 minutes, depending on the size of the batch
> > Adjust the seasoning by adding more salt if needed and add the shredded
> > celery and leek. Cook for another 3 minutes
> > Serve garnished with fried shallots and other condiments
>
> Oh, there the recipe is! I forgot that I had the msgs sorted by
> sender at that point.
>
> I need to make my NG someday. I used to make it a lot, and
> obviously liked it, but now I am afraid that, as with some of my
> other old recipes, I won't like it now. Thus my hesitation to
> post the recipe (actually, I have probably posted it here before).
>
> I note that your recipe includes shrimp paste. IMO, that is an
> essential in NG. When I see recipes that lack it, I tune out. :-)
>
> --
> Jean B.


LOL. Unfortunately TMU can't stand the smell of frying
trassi/blacang/kapi and variations thereof So can't make the 'real'
thing if she is going to eat it. Must see if any of the local Asian
shops have emping. We have kroepok though.

Arri wrote:

> LOL. Unfortunately TMU can't stand the smell of frying trassi/blacang/kapi
> and variations thereof So can't make the 'real' thing if she is going
> to eat it.

I think the worst of the smell occurs when you're toasting it. Once you're
past that, and incorporating the toasted paste into the rest of the dish,
it's not that pungent. So I smear the paste onto a chopstick and toast it
with a blowtorch outside.

Bob

Bob Terwilliger wrote:
> Arri wrote:
>
>> LOL. Unfortunately TMU can't stand the smell of frying
>> trassi/blacang/kapi and variations thereof So can't make the 'real'
>> thing if she is going to eat it.
>
> I think the worst of the smell occurs when you're toasting it. Once
> you're past that, and incorporating the toasted paste into the rest of
> the dish, it's not that pungent. So I smear the paste onto a chopstick
> and toast it with a blowtorch outside.
>
> Bob

hehe. I am sure I have related here how the first time I cooked
with shrimp paste, I almost threw the entree away! That smell was
quite an unpleasant shock the first time. I got over it though.

--
Jean B.

Arri wrote on Wed, 27 Jan 2010 18:06:00 -0700:


> aem wrote:
>>
>> Fried rice is a fairly frequent topic here but this version
>> is not at all traditional Chinese. Although it includes
>> garlic and ginger and sesame oil the effect is quite
>> different because each serving of the rice is topped with a
>> fried egg. Note that in the accompanying story the chef who
>> created the dish recommends using rendered chicken fat to fry
>> both the rice and the eggs, unlike the peanut oil used by
>> Mark Bittman. Sounds like an intriguing change.... -aem

>> http://www.nytimes.com/2010/01/27/di...tml?ref=dining

> It sounds a lot like Indonesian nasi goreng, which is often
> topped with a fried egg. Or at least it is in the Netherlands.
> Nasi goreng would have more spices, which can be bought in
> little packets; Conimex is the brand I know best. The fried
> garlic can be bought ready-made as well.

> Here is a recipe for nasi goreng, but haven't made this one:

> From http://indochinekitchen.com/2009/04/...eng-indonesia/

> Ingredients

I remember Chow Mein (I know, not truly Chinese) in Britain being
usually topped with a fried egg.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
>
> Arri wrote on Wed, 27 Jan 2010 18:06:00 -0700:
>
> > aem wrote:
> >>
> >> Fried rice is a fairly frequent topic here but this version
> >> is not at all traditional Chinese. Although it includes
> >> garlic and ginger and sesame oil the effect is quite
> >> different because each serving of the rice is topped with a
> >> fried egg. Note that in the accompanying story the chef who
> >> created the dish recommends using rendered chicken fat to fry
> >> both the rice and the eggs, unlike the peanut oil used by
> >> Mark Bittman. Sounds like an intriguing change.... -aem
>
> >> http://www.nytimes.com/2010/01/27/di...tml?ref=dining
>
> > It sounds a lot like Indonesian nasi goreng, which is often
> > topped with a fried egg. Or at least it is in the Netherlands.
> > Nasi goreng would have more spices, which can be bought in
> > little packets; Conimex is the brand I know best. The fried
> > garlic can be bought ready-made as well.
>
> > Here is a recipe for nasi goreng, but haven't made this one:
>
> > From http://indochinekitchen.com/2009/04/...eng-indonesia/
>
> > Ingredients
>
> I remember Chow Mein (I know, not truly Chinese) in Britain being
> usually topped with a fried egg.
>
>

That must have been some time ago. Don't think I've ever seen any noodle
dish in a London or Manchester Chinese restaurant served topped with a
fried egg.

On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote:

> Fried garlic sounds really really interesting! I love roasted
> garlic pieces mixed in with other roasted veggies. Might have to
> experiment with this.

Perfectly fried garlic and shallots can be bought in any Asian
store. I always have a pint of each on-hand. They are almost
always in clear tubs with red lids.

-sw

Sqwertz wrote:
>
> On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote:
>
> > Fried garlic sounds really really interesting! I love roasted
> > garlic pieces mixed in with other roasted veggies. Might have to
> > experiment with this.
>
> Perfectly fried garlic and shallots can be bought in any Asian
> store. I always have a pint of each on-hand. They are almost
> always in clear tubs with red lids.
>
> -sw

The brand I have on hand now is 'Caravelle' from Thailand. And yes it is
in clear plastic with a red screwtop lid. Just love the garlic in my
instant noodle concoctions and on top of stirfried vegs.

On Jan 27, 6:15 pm, Cheryl > wrote:
>
> Is fried garlic something you shouldn't try doing at home?

Not at all. The only thing that can go wrong is you burn it. A
little experience will teach you how to avoid that. By doing it
yourself you not only avoid having to buy something unnecessary but
you also infuse the flavor into your oil in the process. -aem

In article <bbe34fa1-9266-4925-ba9c-
>, says...
>
> On Jan 27, 6:15 pm, Cheryl > wrote:
> >
> > Is fried garlic something you shouldn't try doing at home?
>
> Not at all. The only thing that can go wrong is you burn it. A
> little experience will teach you how to avoid that. By doing it
> yourself you not only avoid having to buy something unnecessary but
> you also infuse the flavor into your oil in the process. -aem

Could I do it in a deep fryer? I just picked one up a while back and my
wife loves garlic, anytime, anyhow.. Funny story about when I picked her
up a half pint of roasted garlic as a snack, she ate a lot of it and
smelled like garlic for days...

Scotty

On Thu, 28 Jan 2010 08:48:54 -0500, I am Tosk
> wrote:

>In article <bbe34fa1-9266-4925-ba9c-
>, says...
>>
>> On Jan 27, 6:15 pm, Cheryl > wrote:
>> >
>> > Is fried garlic something you shouldn't try doing at home?
>>
>> Not at all. The only thing that can go wrong is you burn it. A
>> little experience will teach you how to avoid that. By doing it
>> yourself you not only avoid having to buy something unnecessary but
>> you also infuse the flavor into your oil in the process. -aem
>
>Could I do it in a deep fryer? I just picked one up a while back and my
>wife loves garlic, anytime, anyhow.. Funny story about when I picked her
>up a half pint of roasted garlic as a snack, she ate a lot of it and
>smelled like a guinea for days...
>
>Scotty

On Wed, 27 Jan 2010 20:22:48 -0800 (PST), aem wrote:

> On Jan 27, 6:15 pm, Cheryl > wrote:
>>
>> Is fried garlic something you shouldn't try doing at home?
>
> Not at all. The only thing that can go wrong is you burn it. A
> little experience will teach you how to avoid that. By doing it
> yourself you not only avoid having to buy something unnecessary but
> you also infuse the flavor into your oil in the process. -aem

Shallots are $4/lb, and I only have a 3-clove patience when
slivering garlic. I buy it.

-sw

Cheryl wrote:

> On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking
> >:
>
>> On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote:
>>
>>> Fried garlic sounds really really interesting! I love roasted
>>> garlic pieces mixed in with other roasted veggies. Might have to
>>> experiment with this.
>>
>> Perfectly fried garlic and shallots can be bought in any Asian
>> store. I always have a pint of each on-hand. They are almost
>> always in clear tubs with red lids.
>>
>
> Is fried garlic something you shouldn't try doing at home? Maybe I
> should ask what you'd use it with, because I was thinking with other
> veggies just like you'd use roasted garlic.


The garlic and onions of which Steve speaks are staples in my pantry, it's
one of those things that is simply easier - and cheaper - to buy than to
fiddle with making at home (YMMV, natch). I use it as a condiment on many
things, e.g soups, stews, salads, stir - fries, pastas, rice, most
everything in fact except desserts...I've even used it on the traditional
green bean casserole, buying it at the Asian market is *much* cheaper than
buying those over - priced cans of French's fried onions.

IIRC a quart plastic container of fried red onion (mine is from Vietnam) is
around two bucks, garlic similar...


--
Best
Greg

Cheryl wrote:
>
> On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking
> >:
>
> > On Thu, 28 Jan 2010 01:31:52 GMT, Cheryl wrote:
> >
> >> Fried garlic sounds really really interesting! I love roasted
> >> garlic pieces mixed in with other roasted veggies. Might have to
> >> experiment with this.
> >
> > Perfectly fried garlic and shallots can be bought in any Asian
> > store. I always have a pint of each on-hand. They are almost
> > always in clear tubs with red lids.
> >
>
> Is fried garlic something you shouldn't try doing at home? Maybe I
> should ask what you'd use it with, because I was thinking with other
> veggies just like you'd use roasted garlic.


No, easily done at home. The problem is that there are very few seconds
of frying between 'done' and 'burnt'. The flavour is quite different
than roasted garlic.

On Thu, 28 Jan 2010 02:15:00 GMT, Cheryl wrote:

> On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking
> >:

>> Perfectly fried garlic and shallots can be bought in any Asian
>> store. I always have a pint of each on-hand. They are almost
>> always in clear tubs with red lids.
>>
>
> Is fried garlic something you shouldn't try doing at home? Maybe I
> should ask what you'd use it with, because I was thinking with other
> veggies just like you'd use roasted garlic.

I've never been able to get it crisp enough. I wonder if they're
supposed to be dehydrated first.

-sw

Sqwertz wrote:
>
> On Thu, 28 Jan 2010 02:15:00 GMT, Cheryl wrote:
>
> > On Wed 27 Jan 2010 08:51:30p, Sqwertz wrote in rec.food.cooking
> > >:
>
> >> Perfectly fried garlic and shallots can be bought in any Asian
> >> store. I always have a pint of each on-hand. They are almost
> >> always in clear tubs with red lids.
> >>
> >
> > Is fried garlic something you shouldn't try doing at home? Maybe I
> > should ask what you'd use it with, because I was thinking with other
> > veggies just like you'd use roasted garlic.
>
> I've never been able to get it crisp enough. I wonder if they're
> supposed to be dehydrated first.
>
> -sw

All I ever saw anyone to do fry the garlic was to sliver it first, then
deep fry it. The garlic was dropped into the hot oil, left until brown
(matter of seconds) and scooped out to drain. It was always crisp.

On Sat, 30 Jan 2010 18:22:30 -0700, Arri London wrote:

> All I ever saw anyone to do fry the garlic was to sliver it first, then
> deep fry it. The garlic was dropped into the hot oil, left until brown
> (matter of seconds) and scooped out to drain. It was always crisp.

Now I remember what it was. I was attempting shallot coconut oil -
the kind you find in those little packets of SE ramen noodles.
That's what I have in the fridge right now - about a pint for
flavoring soups and stews. The shallots never really lost all their
water before I felt they were overcooked.

-sw

Cheryl wrote:
> On Wed 27 Jan 2010 08:06:00p, Arri London wrote in
> rec.food.cooking >:
>
>>
>> aem wrote:
>>> Fried rice is a fairly frequent topic here but this version is
>>> not at all traditional Chinese. Although it includes garlic
>>> and ginger and sesame oil the effect is quite different because
>>> each serving of the rice is topped with a fried egg. Note that
>>> in the accompanying story the chef who created the dish
>>> recommends using rendered chicken fat to fry both the rice and
>>> the eggs, unlike the peanut oil used by Mark Bittman. Sounds
>>> like an intriguing change.... -aem
>>
>>> http://www.nytimes.com/2010/01/27/di...tml?ref=dining
>>
>> It sounds a lot like Indonesian nasi goreng, which is often
>> topped with a fried egg. Or at least it is in the Netherlands.
>> Nasi goreng would have more spices, which can be bought in
>> little packets; Conimex is the brand I know best. The fried
>> garlic can be bought ready-made as well.
>>
> Fried garlic sounds really really interesting! I love roasted
> garlic pieces mixed in with other roasted veggies. Might have to
> experiment with this.
>
>> Here is a recipe for nasi goreng, but haven't made this one:
>>
>
> <snip and thanks for the recipe>

For some reason, I didn't see the nasi goreng recipe. Would
someone re-post it? I'd like to compare it to my old norm.

--
Jean B.

On Wed, 27 Jan 2010 14:26:43 -0800 (PST), aem wrote:

> Fried rice is a fairly frequent topic here but this version is not at
> all traditional Chinese. Although it includes garlic and ginger and
> sesame oil the effect is quite different because each serving of the
> rice is topped with a fried egg. Note that in the accompanying story
> the chef who created the dish recommends using rendered chicken fat to
> fry both the rice and the eggs, unlike the peanut oil used by Mark
> Bittman. Sounds like an intriguing change.... -aem
> ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining

I use rendered chicken fat for most of my wok cooking - especially
noodles and rice. It makes it richer.

I skin a lot of chicken parts by hand (mostly thighs and 1/3rd as
many breasts), render that fat, and eat the chicken chicharones when
they're super crisp. And then freeze the fat in flat containers so
I can just break off pieces of it.

-sw

On 1/27/2010 12:26 PM, aem wrote:
> Fried rice is a fairly frequent topic here but this version is not at
> all traditional Chinese. Although it includes garlic and ginger and
> sesame oil the effect is quite different because each serving of the
> rice is topped with a fried egg. Note that in the accompanying story
> the chef who created the dish recommends using rendered chicken fat to
> fry both the rice and the eggs, unlike the peanut oil used by Mark
> Bittman. Sounds like an intriguing change.... -aem
> ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining

I did not realize that fried rice topped with a sunny-side up fried egg
was an unusual dish in some places. I just got this from the Chinese
hole-in-the-wall down the street and it's a popular breakfast item in
most local restaurants. The fried rice served here typically will be of
a generous portion. As a practical matter, the eggs are laid on the
fried rice because there's no room on the side of the plate. My favorite
fried rice from the Times Coffee Shop has an unusual sweet taste to it.
I also like kimchee fried rice when I can get it. Thank God for fried rice!