Wandering Adventure Party

Shoyu Tonkotsu Ramen.

I used this recipe as the template. I used the concepts from Ramen_Lord’s book of ramen to adjust the recipe and make it sort of my own.

Apologies for bad plating. There is an image of just the rice below.

Nasi goreng is an extremely popular fried rice dish in Indonesia.

I really enjoyed this fried rice, it’s probably close to the best fried rice I’ve had, maybe tied with kimchi fried rice.

It also tastes very similar to the mi goreng instant noodles which makes sense since they use similar ingredients.

As for the recipe, I sort of scanned multiple recipes and then winged it so its a blur for me. I know i added onions, kecap manis, light soy sauce, garlic, oil, chicken thigh, chili peppers, shrimp paste, salt, chicken broth, white pepper and msg. Not 100% sure of the order tho because i don’t remember.

From what I gather nasi goreng is usually eaten with cucumbers and tomatoes for veggies but i had a lot of bok choi so i cooked bok choi separately and ate it with that instead.

I look forwards to exploring different fried rices in the future.

I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

Funny enough I overcooked the eggs by 10 seconds trying to get a picture. I know 10s doesn’t seem like a lot but the timing on boiling eggs are p. thin. The eggs are still good but its just slightly overcooked for my liking. The edges of the yolk is solid.

I think the corn added a lot of sweetness which was good to balance out the creaminess and saltiness of the broth. It’s not my favorite topping but it’s not the worst.

I do this but with hotpot instead. I boil a pot of water, throw in the hotpot soup base and throw all my random produce in there and eat it

Thank you!

That’s good too!

It was very nice :). Addicting almost.

That sounds good. The next fried rice i want to try is the Malaysian version of nasi goreng.

I have no idea how to get around paywalls for their cooking site. Hopefully someone else knows. If it’s allowed, i can paste the entire recipe here.

Thank you!

Used store bought ramen noodles.

The broth turned out well but the color was slightly off.

I’m used to making pho. In pho I tested soaking the bones, then boiling and discarding the first pot of water before making the actual broth vs skipping all that and just making the broth and skimming. It didnt make a difference when i tasted the final broth so when I make pho now I skip the soaking, boiling and rinsing of the bones since it’s just extra work.

When I started on the ramen broth I didn’t bother with the soaking, boiling and then rinsing of the bones because of what I learned from making pho. However this caused the broth to be a milky brown color instead of a white color. I don’t think it changed the taste much, it just doesn’t have that creamy white look.

You can see the resulting broth here:

Otherwise the broth is pretty good. It has that rich taste you expect from pork bones.

Yeah I made like 6 servings of everything so I will be eating it for a few days. It’s probably not worth making ramen if you are only doing 1 or 2 servings due to the amount of efforr involved.