Nasi Goreng with Pancake Rolls

Ingredients

• 125 g flour
• a pinch of salt
• 200 ml milk
• 2 Eggs
• butterclarified butter (for frying)
• 300 g basmati rice
• 3 stalks celery
• 3 Carrots
• 1 red bell pepper
• 1 bunch coriander leaves (about 20 g)
• 30 g Butter
• black pepper (ground)

Instructions

1. 1.

   Combine the flour with a pinch of salt in a bowl and whisk in some milk until smooth. Gradually add the eggs, stirring to form a thick, smooth batter; add more milk if needed.

2. 2.

   Heat a little clarified butter in a non‑stick pan and pour in a ladleful of batter. Swirl the pan so the batter spreads thinly and cook until the pancake is golden brown on one side, then flip. Repeat with the remaining batter to make several thin pancakes. Remove and drain on kitchen paper. Roll each pancake into a cylinder and slice into 1 cm thick rounds.

3. 3.

   Bring the rice with 600 ml water and a pinch of salt to a boil and simmer for 20–25 minutes until cooked. Meanwhile, wash, trim, and slice the celery into thin strips; peel and slice the carrots similarly; wash, halve, seed, and dice the bell pepper. Rinse the coriander, shake dry, pluck the leaves, and finely chop. Peel and mince the onion and garlic. In a pan melt butter and sauté the vegetables for 3–4 minutes. Add the cooked rice and stir-fry for another 3 minutes. Fold in the coriander, season with salt and pepper, and divide into Asian bowls. Top each bowl with three pancake rolls.