Tag: eggs
Ugandan Rolex
Ugandan Rolex
This is the first recipe from Uganda on stonedsoup.net! The Ugandan Rolex is a popular breakfast egg wrap found at street corner food stalls. It is an omelette with cabbage, tomato, onion, and hot peppers rolled up in chapati. The story of how this wrap got it’s name comes from vendors calling out the order “rolled eggs” when it is finished cooking. Somehow, but not surprising, foreign visitors misinterpreted “rolled eggs” for “Rolex”; and the joke stuck.
Ingredients
- 2 large eggs beaten
- 1/4 cup cabbage shredded
- 1/4 cup tomato finely chopped
- 1 tbsp red onion finely chopped
- 1 tbsp serrano pepper finely chopped
- salt to taste
- 1 tbsp vegetable oil
- 2 chapati
Instructions
- Heat up half of the cooking oil in a sauté pan over medium high heat. Cook the chapati for 3 minutes a side. Set aside.
- Mix together the rest of the ingredients.
- Heat up the rest of the cooking oil. Pour half of the egg mixture in the sauté pan.
- Let the egg mixture set for a couple of minutes. Then flip it over and cook for a few more.
- Place each of the omelettes on top of the chapati.
Kimbap
Kimbap
Kimbap is one of the most popular foods in Korea. Resembling sushi, these rice rolls of multi layered complexity are fairly time consuming to make, but are very addicting. Each of the ingredients have a few steps in preparation. The classic ingredients in kimbap are beef, carrots, fish cakes, pickled radish, spinach, and julienned omelette; rolled in nori with steamed rice seasoned with sesame oil. These are best eaten the day they are made, but can be slightly warmed up in the microwave. Since there is so much going on with kimbap, they are served without sauce.
Equipment
- sushi rolling mat
- serrated knife
Ingredients
Rice
- 3 cups steamed short grain rice
- 1 tbsp sesame oil
- 1 tsp salt
Beef
- 8 oz ground beef or thinly julienned sirloin
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 garlic clove minced
Fish Cakes
- 1 sheet fish cake cut into 3/4” strips
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
Spinach
- 8 oz baby spinach
- 1 tsp sesame oil
- 1/4 tsp salt
Eggs
- 2 large eggs beaten
- 1/4 tsp salt
- 1/2 tsp vegetable oil
Carrots
- 1 large carrots julienned
- 1 tsp vegetable oil
- 1/4 tsp salt
Other Ingredients
- 4 strips pickled radish
- 4 sheets nori
Instructions
Ingredient Prep
- Brown the beef in a sauté pan over medium high heat.
- Season with soy sauce, rice wine, sugar, sesame oil, and garlic. Cook for 1 minute. Set aside.
- Bring a pot of water to a boil. Blanch the spinach for 1 minute.
- Shock in an ice bath to stop the cooking. Squeeze out the water. Season with sesame oil and salt. Set aside.
- Heat up vegetable oil in a small sauté pan over medium high heat. Sauté the carrots for 2 minutes. Season with salt. Set aside.
- Add cooking oil to the pan. Pour in the beaten eggs.
- Cook for 1 minute a side. Cut into 3/4” thick strips. Set aside.
- Add cooking oil to the pan. Add in the fish cakes. Season with soy sauce, sesame oil, and sugar. Sauté for 2 minutes. Set aside.
- Finally, stir in the sesame oil and salt to the steamed rice. Let cool slightly.
Kimbap Assembly
- Gather all of the kimbap ingredients together.
- Lay a sheet of nori on a bamboo sushi rolling mat; shiny side down. Place 3/4 cup of the rice in a thin layer on the nori sheet.
- Leave a 1/2” of rice uncovered across the bottom of the sheet. Then place thin layers of each ingredient starting from the bottom in the specific order: beef, carrots, fish cakes, pickled radish, and egg. You should use no more than 2/3 of the sheet to layer your ingredients, with the top 1/3 just rice. It is very important to not overstuff the nori.
- Using the bottom of the rolling mat, roll over the top. Press it tightly.
- Unroll the mat. Bring the roll back to the bottom and roll it tightly again, making sur the bottom is sealed.
- Using a serrated knife, slice 1” thick pieces of the kimbap roll.
Nasi Goreng
Nasi Goreng
Nasi goreng is Indonesian-style fried rice. The main flavor component of this dish comes from kecap manis, which is a sweet soy sauce. It is syrupy in consistency and not very salty. As the rice cooks in the kecap manis, it caramelizes. The fried rice is garnished with fried shallots, green onions, and is topped off with a fried egg.
Ingredients
- 6 oz boneless skinless chicken breast or protein of your choice; thinly sliced
Rice
- 2 tbsp shallot oil
- 3 garlic cloves minced
- 1 red chili finely chopped
- 1 small onion chopped
- 3 cups cooked day old rice
- 3 tbsp kecap manis
- 2 tsp shrimp paste
- fried eggs 1 per serving
Garnish
- fried shallots
- green onions chopped
Instructions
- Heat up a 1/4 cup of vegetable oil in a large sauté pan over medium heat. Sauté the shallots until crispy. Drain on paper towel.
- Using 2 tbsp of the shallot oil, sauté the garlic and chilies for a few seconds until aromatic.
- Add in the onion and sauté for 1 minute.
- Add in the chicken. Cook for 5 minutes, stirring in 1 tbsp of kecap manis.
- Stir in the rest of the kecap manis and shrimp paste.
- Stir in the rice; making sure all the grains are evenly coated. Cook for 2 minutes.
