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「ヤマサで日本の食文化を楽しもう！」第２３弾の「カワイイ♪BENTO世界グランプリ2014」は2014年10月29日をもって投稿と投票を終了いたしました。たくさんのお料理の投稿と投票、誠にありがとうございました。「ヤマサで日本の食文化を楽しもう！」キャンペーンは毎月開催します。次回グランプリもお楽しみに！
Nasi Goreng Sambal Burrito
fatdough
人数 8人
| all purpose flour | 2 cups |
|---|---|
| baking powder | 1 tsp |
| salt | 1 tsp |
| veg shortening | 4 tbsp |
| warm milk | 1 1/4 cup |
| whole wheat flour | 1 cup |
| sambal: | |
| garlic | 10 cloves |
| ginger | 1 inch |
| shallots | 6 pcs |
| lemongrass stalk | 1.5 inch |
| belachan toasted | 1/2 pc |
| dried shrimp (soaked for 10 mins) | 50g |
| lime juice | 2 tbsp |
| sugar | 1 tbsp |
| salt | 1/2 tbsp |
| dried chilli (soaked for 10 mins) | 50g |
| water | 50ml |
| rice (cooked & refrigerated overnight) | 4 servings |
| celery diced | 3 stalks |
| shitake mushroom diced | 10 pcs |
| carrot diced | 1 pc |
| kecap manis | 3 tbsp |
| egg beaten | 1 |
| garlic minced | 2 gloves |
| onion minced | 1 pc |
| anchovies | a handful |
| parmigiano grated | a handful |
| anchovies | a handful |
| parmigiano grated | a handful |
- lets make tortilla. in a bowl combine all purpose and whole wheat flour, baking powder and salt. add in veg shortening and using hand to combine
- use the other hand to slowly pour milk as you combine together. start kneading as the dough comes together
- turn the dough onto a floured surface and knead for about 3-5 mins. cover with plastic wrap and rest for about 30 mins
- after 30 mins, cut the dough into 8 pieces. (cut the dough into halves until you have 8). cover with plastic wrap and rest for about 10 mins
- use a rolling pin to roll each pieces into a disc. roll from the middle and turn as you roll. you will eventually roll into a circle. if you have a tortilla press, it will be easier. just put parchment paper on both sides on the press and put the dough in and press
- heat a griddle with a touch of olive oil. place tortilla into the griddle. as soon as bubbles start to form, flip. repeat until all the 8 are cook
- lets make sambal. in a blender, combine garlic, ginger, shallots, lemongrass stalk, dried chilli, belachan, dried shrimp, water, lime juice, sugar and salt. blend for about 2-3 mins until it becomes a puree
- in a heated pan, drizzle in some oil and cook the blended sambal for about 2-3 mins. you can keep the sambal in a fridge for about 2 weeks
- now lets make nasi goreng. in a wok, heat some oil and add in anchovies. fried until golden brown and crispy. remove and set aside. using the same oil, throw in garlic and onion, stir fry until the onion turns translucent. add in mushrooms and stir fry until mushroom starts to sweat
- add in carrots and celery and stir fry for about 2-3 mins. add in a splash of water and let the veg becomes soften. stir fry as you go. once the liquid dries up, add in the rice and stir fry to combine
- add in egg and stir fry. add in the anchovies we fried earlier on. add in kecap manis and a teaspoon of that sambal we made earlier. stir fry to combine well. season with salt and white pepper and remove from heat
- now to assemble. in a small bowl, combine 1 tbsp of kecap manis and 1/4 tsp of sambal. this is our sweet and spicy sauce
- on the counter, place a tortilla wrap, spread the sweet and spicy sauce onto the tortilla. take a tbsp of nasi goreng and fold it into a burrito. fold it from the sides, bottom to the top and tuck it in
- place the burrito onto an oven-proof plate and sprinkle in the parmigiano. preheat oven to 230 degrees. wack the burritos into the oven until the cheese has melted
- voila! a fusion of indonesian food and mexican food...
if you dun like to use veg shortening, you can replace it with 1/2 cup butter