Nasi Goreng with Pancake Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pancakes
- 125 grams Pastry flour
- salt
- 200 milliliters milk
- 2 eggs
- clarified butter (to fry)
- For the Nasi Goreng
- 300 grams Basmati rice
- 3 stalks Celery
- 3 carrots
- 1 Red Bell pepper
- 1 bunch cilantro (approx 20 g)
- 30 grams butter
- peppers (from the mill)
Preparation steps
Mix flour with a pinch of salt in a bowl with a little milk until smooth. Gradually add eggs and stir to make smooth, thick batter. You may need to add more milk. Heat a little butter in a pan and pour in a ladle of batter. Swirl pan, let dough run thin and bake pancakes until golden brown, then turn. Add more batter and bake more thin pancakes. Remove and dry on paper towels. Roll up pancakes and cut into 1 cm (approximately 1/2 inch) slices.
Bring rice with 600ml (approximately 2.5 cups) of water and a pinch of salt to a boil and cook for 20-25 minutes. Meanwhile, rinse celery, trim and cut into thin slices. Peel carrot and also cut into slices. Rinse peppers, cut in half, remove seeds and cut into small cubes. Rinse cilantro, shake dry, pluck off leaves and chop finely. Peel onion and garlic and chop finely. In a frying pan heat butter and fry vegetables for 3-4 minutes. Add rice and fry for another 3 minutes. The cilantro mix, season with salt and pepper and fill in noodle bowls. Serve with 3 Pancake rolls per bowl.
