Zakkokumai Fried Rice and more

Have you heard of zakkokumai? It is a Japanese multigrain mix which you add to your white rice to make it more nutritious. I bought a bag of it recently and have been working it into my cooking. I had some leftover rice made with zakkokumai, and I wondered how fried rice made with it would taste. The answer? Wonderful! The texture and flavor are both pleasingly complex. This recipe would work just fine with normal cooked rice, of course. I also made fried chicken, cabbage, quick pickles, and a dipping sauce for the chicken. These are all from Cradle of Flavor (see books page).

Nasi Goreng (serves 4):

Flavoring Paste:

  • 1 tsp dried shrimp paste (I realized last minute I was out, and it was still fine)
  • 2 shallots
  • 2 cloves garlic
  • 3 fresh Thai chiles or other small hot chile
  • 1 tbsp palm sugar or dark brown sugar

Fried Rice:

  • 4 tbsp oil, as needed
  • salt
  • 4 cups cooked rice (cold)
  • 4 eggs
  • 1 1/2 tbsp Indonesian sweet soy sauce (kecap manis)

If you are using shrimp paste, fry it briefly in a bit of oil and drain. Blend with remaining flavoring paste ingredients. Heat the oil in a wok, add flavoring paste and a bit of salt. Fry until very fragrant, add rice. When all rice grains are coated with oil and seasoning, push the rice aside so some wok is exposed. Crack in the eggs, and scramble. Mix into rice, then add kecap manis. Mix well, and taste for seasoning before serving.

Garlic Fried Chicken (4 servings):

  • 2-3 lb boneless chicken, in cubes
  • 8 cloves garlic, smashed and chopped
  • 1 cup coconut vinegar or cider vinegar
  • 1/2 tbsp salt
  • oil for frying

Combine all ingredients except oil and allow to marinate for at least an hour. Fry over medium-high heat until the chicken is cooked through and crispy on the outside.

Braised Cabbage with Dried Shrimp (serves 4):

  • 1 1/2 tbsp small dried shrimp
  • 1/2 cabbage, chopped or shredded
  • 2 tbsp oil
  • 3 cloves garlic, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • black pepper

Soak the shrimp for a half hour. Drain and reserve the water. Heat the oil, and fry the garlic until fragrant. Add cabbage, sugar, salt, shrimp, and 3 tbsp of the soaking water. Cook 2 minutes, until cabbage first starts to wilt. Cover and cook until tender. Remove the lid and add pepper. Cook until most water is evaporated.

Javanese Cucumber and Carrot Pickle (serves 4):

  • 1 large cucumber, thinly sliced
  • 1 large carrot, thinly sliced
  • 3 shallots, thinly sliced
  • 1 1/2 tbsp salt
  • 2 cups boiling water
  • 2 tbsp sugar
  • 2 tbsp palm, cider, coconut, or rice vinegar
  • 3 fresh Thai chiles, or other hot variety, thinly sliced

Pour boiling water over the cucumber, carrot, shallots, and salt. Let sit for 15 minutes. Drain and remove excess water by squeezing. Add the remaining ingredients. Allow to sit at least 15 minutes before serving.

Sweet Soy Sauce and Lime (1/3 cup):

  • 4 fresh Thai chiles, or other small hot chiles, thinly sliced
  • 4 tbsp Indonesian sweet soy sauce (kecap manis)
  • 1-2 tbsp fresh lime juice



About tandooritaco

This is a blog about food.
This entry was posted in chicken, rice, southeast asian, vegetables. Bookmark the permalink.

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