Fried egg

Nasi Goreng

 

Restaurant Version Nasi Goreng

Restaurant Version Nasi Goreng  >

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Nasi Goreng  can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
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Bon Appétit !   Life is Good !
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P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
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Click here for more  Fried Rice  on  ChefsOpinion
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Nasi Goreng

Nasi Goreng

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Nasi Goreng

Nasi Goreng

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak Sandwich – Boss Level

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If  you come to my house and I offer you a sandwich, don’t except two limp slices of wonder bread with mayo and a few thin slices of mystery meat……
Rather, expect something like the following goody 🙂
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Bon Appetit !   Life is Good !
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Steak Sandwich - Boss Level

Steak Sandwich – Boss Level

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Steak Sandwich - Boss Level

Steak Sandwich – Boss Level

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top caramelized onions with fried eggs

top caramelized onions with fried eggs

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top guacamole with caramelized onions

top guacamole with caramelized onions

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top sliced steak with guacamole

top sliced steak with guacamole

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top bottom-half of roll with sliced steak

top bottom-half of roll with sliced steak

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spread dijon mustard on 2 garlic/onion rolls

spread dijon mustard on 2 garlic/onion rolls

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Croque Madam



I am  trying to vindicate the Croque Madame, who has been so brutally mistreated in so many kitchens lately that her true identity has been all but forgotten 😦
During the past couple of years I have ordered a croque monsieur (without fried egg)  or croque madam (with fried egg) on several occasions late at night, usually in a hotel lobby or nightclub. What I have been served on every occasion has been less than stellar, to say the least. Typically what is being served nowadays is a grilled cheese sandwich wich has been stuffed with a few thin slices of ham and american sliced cheddar, topped with more sliced cheddar and then finished under the broiler. This is no doubt a fine ham and cheese sandwich but that’s where the similarities with a croque mensieur or croque madame end.
Both croques in it’s original form should be prepared in the following way:
Toast slices of rustic bread, top with bechamel to which a fine mustard has been added. Top first slice with cooked ham and lot’s of shredded  Gruyere Cheese , top with a second slice of bread, cover with mustard-bechamel and plenty more shredded gruyere. Sprinkle with herbs de province or other herbs of your choice. Bake at 425 F until the bechamel/cheese bubbles.
There you have it – Croque Monsieur ! Top with fried egg for Croque Madame !

Bon Appetit !   Life is Good !

Croque Madam

Croque Madam

Croque Madam

Croque Madam



Preparation :

mise en place

mise en place

toast thick slices of sour dough bread on bothe sides, mix bechamel with grey poupon mustard

toast thick slices of sour dough bread on both sides, mix bechamel with grey poupon mustard

top bread with mustard-bechamel

top bread with mustard-bechamel

top with grated gruyere

top with grated gruyere

saute thick slice of ham on both sides

saute thick slice of ham on both sides

top first bread with ham, sprinkle with grated cheese and scallions or herbs of your choice

top first bread with ham, sprinkle with grated cheese and scallions or herbs of your choice

top with second slice of bread, sprinkle with scallions or herbs of your choice

top with second slice of bread, sprinkle with scallions or herbs of your choice

bake until cheese and sauce bubble

bake until cheese and sauce bubble

almost.....

almost…..

meanwhile, fry eggs, season with cosher salt and chili flakes

meanwhile, fry eggs, season with cosher salt and chili flakes

Croque Madam

Croque Madam

Croque Madam

Croque Madam

 

Croque Madam

Croque Madam

Croque Madam

Croque Madam






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Breakfast Of Champions # 25 – ” Ham & Egg ”

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What  would sunday morning be without a special breakfast………
Sour dough bread sauted in garlic butter, boursin cheese,
coppa ham, fried egg, chili flakes, sea salt.  Ahhhhhhh…… 🙂

Bon Appetit !   Life is Good !  
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Ham & Egg "

Ham & Egg “

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Ham & Egg

Ham & Egg

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Coppa Ham

Coppa Ham

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Boursin Cheese

Boursin Cheese

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Sour Dough Bread

Sour Dough Bread

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Breakfast Of Champions # 22 “Pytt I Panna”

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I have
  
been introduced to this dish early in my career as a cook, when I was working at the “Hotel Kattegat” in Torekov, Sweden. At the time, I did not think of it as something special, maybe because we cooked it by he ton, since it is a staple of swedish cuisine. But, over the years, I have grown to love it in all it’s various incarnations. It is basically a dish made of leftover meat and potatoes. What particular meat you use is up to whatever leftovers you’ve got. However, when I make pytt i panna nowadays, I usually prepare everything from scratch, so I use my favorite pytt i panna meat, which is either salame or chorizo, whichever of the two happens to be in the house.
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Pytt Y Panna

Pytt Y Panna

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Ingredients :

Potatoes,   cooked,
diced Salame,   diced, (substitute any meat/sausage you have available
Onion,   diced
Egg,  sunny side up
Kosher salt,
Black pepper,   freshly ground Butter,
Scallion,   finely sliced  (usually in Sweden we use dill leaves)
Ingredients for your favorite side salad:-)
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Method : Saute potatoes in butte until golden, add meat and onions and saute until onions are translucent and meat starts to become slightly brown, Season with salt and pepper. To serve, place hash on serving dish, sprinkle with scallions, top with fried egg. Pair with a small salad.
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Smaklig måltid !   Life is Good !
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Breakfast Of Champions # 16 ” Strammer Max “


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Back  in my youth, in Germany and Austria you were able to order this breakfast dish in any Hotel and in many  “Gaststaetten” , mostly for breakfast but also as a snack during any time of the day or evening. Of course at that time there was freshly ground pepper instead of the sriracha sauce, but other than that, strammer max has not changed in a hundred years. Obviously, it is as simple and good today as it was then  🙂
Toast a good bread of your choice until golden, spread with roasted garlic paste, top with sauted ham and fried egg (add sliced cheese between ham and egg if you prefer), drizzle some sriracha and sprinkle with fresh herbs. Accompany with a small salad and ketchup and scotch bonnet sauce.
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Bon Appetit !   Life is good !
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