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🍽️ Vegetarian Nasi Goreng with Asian Crepes and Roasted Onion-Peanut Crunch

580 kcal · 30 min · 4 servings

Vegetarian Nasi Goreng with Asian Crepes and Roasted Onion-Peanut Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice and 700 milliliters of salted water into a pot.
  2. 2. Bring the mixture to a boil.
  3. 3. Simmer the rice over medium heat for about 12 minutes.
  4. 4. Drain the rice in a colander.
  5. 5. Rinse the rice under cold water.
  6. 6. Rinse the bell peppers under running water.
  7. 7. Halve the peppers and remove the core.
  8. 8. Cut the peppers crosswise into thin strips.
  9. 9. Wash the broccoli.
  10. 10. Remove the tough stem from the broccoli.
  11. 11. Divide the broccoli into florets about 1 centimeter in size.
  12. 12. Wash the spring onions.
  13. 13. Shake the spring onions dry.
  14. 14. Separate the white part from the green part of the spring onions.
  15. 15. Cut both parts of the spring onions into slices about 1 centimeter wide at an angle.
  16. 16. Put the 2 eggs into a bowl.
  17. 17. Add 3 tablespoons of flour to the bowl.
  18. 18. Add soy sauce to the bowl.
  19. 19. Pour 80 milliliters of milk into the bowl.
  20. 20. Mix the ingredients well with a whisk.
  21. 21. Heat 1 tablespoon of oil in a pan over medium heat.
  22. 22. Pour half of the batter into the pan.
  23. 23. Spread the batter evenly in the pan.
  24. 24. Bake the crepe until the top looks dry.
  25. 25. Flip the crepe with a spatula.
  26. 26. Bake the crepe for about 1 minute on the other side.
  27. 27. Repeat the process with the remaining batter.
  28. 28. Use a little extra oil if needed.
  29. 29. Let the creps cool on a plate.
  30. 30. Clean the pan.
  31. 31. Heat 3 tablespoons of oil in the cleaned pan over high heat.
  32. 32. Fry the peppers, broccoli, and white part of the spring onions for about 5 minutes.
  33. 33. Season the vegetables with 3 pinches of salt.
  34. 34. Cook the vegetables covered over medium heat for about 6 to 7 minutes.
  35. 35. Add the cooked rice to the vegetables.
  36. 36. Add the green part of the spring onions to the vegetables.
  37. 37. Season the dish to taste with salt.
  38. 38. Warm the dish covered.
  39. 39. Add a little water if you want to make the nasi goreng juicier.
  40. 40. Roll up the crepes.
  41. 41. Cut the crepes crosswise into thin rings.
  42. 42. Chop the peanuts coarsely.
  43. 43. Put the peanuts and roasted onions into a pan.
  44. 44. Roast the mixture without extra fat over medium heat for about 1 minute.
  45. 45. Serve the nasi goreng in the center of a plate.
  46. 46. Place the crepe strips on top.
  47. 47. Sprinkle the dish with the peanut-onion crunch.

Nutrition per serving