{"id":1909,"date":"2012-06-04T13:30:43","date_gmt":"2012-06-04T20:30:43","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1909"},"modified":"2012-10-04T13:58:54","modified_gmt":"2012-10-04T20:58:54","slug":"poached-eggs-w-mushrooms-zucchini-kecap-manis","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/poached-eggs-w-mushrooms-zucchini-kecap-manis\/","title":{"rendered":"Poached Eggs w\/ Mushrooms, Zucchini & Kecap Manis"},"content":{"rendered":"
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So I got the idea for eggs with kecap manis<\/a> from a friend of mine who is Indonesian. Kecap manis is this Indonesian sweet thick soy sauce which is soooo good! When she said she would have it with fried eggs and rice, I knew I had to try it. I wanted something a little more so I thought back to this breakfast dish that I’ve been making for years. I got the idea from Benihana’s teppanyaki grill. You take mushrooms and zucchini (onions are good in here too) and stir fry them with butter, soy sauce and sesame oil. Well, what if I add some kecap manis too? And maybe because it is so good, why not also drizzle some over the whole thing? So that is what I did for breakfast yesterday and Tejas loved it! Kecap manis actually isn’t very salty, that is why I add some.<\/p>\n

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1 cup calrose rice
\n1-2 teaspoon butter
\n2 zucchinis sliced into strips
\n1 teaspoon soy sauce
\nSalt
\n2 teaspoons kecap manis
\n1 teaspoon sesame oil
\n1-2 more teaspoons butter
\n8oz white mushrooms cut into fourths (or halves if small)
\n1 teaspoon soy sauce
\nSalt
\n2 teaspoons kecap manis
\n1 more teaspoon sesame oil
\n4 eggs
\nSalt<\/p>\n

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  1. Cook rice according to directions on package. I usually use a little less than 1 1\/2 cups of water to 1 cup of calrose.<\/li>\n
  2. Heat butter in a wok and throw in the\u00a0zucchini\u00a0stirring\u00a0constantly\u00a0over high heat until tender adding the soy sauce and a little salt partway through. Near the very end, add the kecap manis and sesame oil. I add the kecap manis in later since it tends to burn over high heat (the sugar in it) and sesame oil so you can really taste it.<\/li>\n