Nasi goreng with wakame

In the cookbook Cooking with Seaweed and Other Salty Vegetables by Toine Wilke, you’ll learn how to prepare different types of sea greens. This recipe for nasi goreng with wakame gives a special twist to one of the best-known Indonesian dishes.

Method

Place the wakame in a bowl with 0.5 litres of boiling water and leave to soak for 10 minutes. Then drain in a colander for 5 minutes and cut into 2 cm pieces. Mix with the remaining salad ingredients in a bowl and set aside.

Heat 1 tbsp oil in a frying pan and stir-fry the eggs. Set aside and clean the pan.

Heat the sesame oil in the pan and fry the 10 g dried wakame for 1 minute. Then drain on kitchen paper and set aside.

Heat 1 tbsp oil in a wok or pan and sauté the onion for approx. 2 minutes until soft and translucent. Then add the leek, carrot, garlic and red chilli and fry for another 2 minutes. Add the rice and stir-fry for 3 minutes. Stir in the fried eggs. Add the ketjap, soy sauce and sambal, and season with salt and pepper to taste.

Just before serving, scatter the fried wakame, spring onion, coriander and extra red chilli over the nasi. Serve with the salad, prawn crackers and extra sambal.

Title: Cooking with Seaweed and Salty Vegetables
Author: Toine Wilke
Publisher: Kosmos Uitgevers
Price: €17.50