Looks like the real deal complete with the well fried egg (obviously cucumber and tomato would be the chefs kiss). It’s my second favorite fried rice, beaten only by something I used to get at a corner Thai take out which was Tom Yum fried rice. I’ve never managed to reproduce it though.
S
substance_p@lemmy.world
@substance_p@lemmy.world
Posts
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First attempt at Nasi goreng -
Memorial Day GrillingNext level grilling technique, I don’t have such luxuries but I bet it came out as tasty as it looks.
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Anyone know the rough proportions of how much to use of these ingredients to make a caesar-style vinaigrette?The rough proportions would be something like this given that Cesar dressings are made differently… (Side note from my point of view is that I’d use anchovies)
- Avocado oil: 60-80%
- Lemon juice and/or vinegar: 10-20%
- Water: 0-10%
- Dijon mustard: 1-3%
- Parmesan cheese: 5-10%
- Garlic powder and thyme: less than 1%
- Sea salt and black pepper: 0.1-1%
- Tamari: 0.1-1% (optional)
- Xantham gum: less than 0.1% (optional)
Thyme and vinegar are to taste, but many dressings are 3 parts oil to 1 vinegar. Dijon has vinegar or usually lemon, and often Worcestershire, so I’d suggest 10 - 20% acid in this recipe. Edit: the Kenji recipe posted here looks the bomb.