Ingredients
-
2
-
2
-
2
-
1/2
-
8
-
6
-
2
-
2
-
1
-
2
-
-
-
-
-
Directions
Indonesian Fried Rice (Nasi Goreng),When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian ‘rijstafel’ or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.,As a native Indonesian, I have to say this recipe is far from authentic. We Indonesian people dont use cilantro at all. Some Indonesian people even are not familiar with cilantro. Ginger root and black-peppers are not necessary. Oyster sauce and sesame oil will make it taste so weird, so I suggest to not to put them on ingredients. Instead of uncooked chicken, you should use cooked chicken. Also, there is no point to rinse and drain the rice.,used spring onions instead of regular onion, and added thinly sliced carrots. I didn’t plan ahead so I cooked the rice until it was almost done, then spread it out on a tray and put it in the oven to dry out a bit on low while I did the rest of the prep. It worked perfectly Apart from the above changes, I followed the recipe and am really pleased with how it turned out.
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Steps
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1
Done
|
Boil Rice in Plenty of Salted Water Until Cooked. |
|
2
Done
|
Rinse, Drain and Spread the Rice to Cool. |
|
3
Done
|
Do This at Least Two Hours Ahead, or Preferably, Leave Overnight in the Fridge. |
|
4
Done
|
Combine Eggs With Sesame Oil and Salt, and Put Aside (see Below). |
|
5
Done
|
Heat Wok or Large Frying Pan Over Heat Until Hot. |
|
6
Done
|
Add Oil, and Wait Until It Is Very Hot and Slightly Smoking. |
|
7
Done
|
Add the Onions, Ginger, Shrimp Paste, Garlic, and Pepper, and Stir-Fry For 2 Minutes, Squashing the Shrimp Paste as You Go. |
|
8
Done
|
Then Add Chicken and Shrimp and Stir-Fry For a Further 2 Minutes. |
|
9
Done
|
Add Rice and Continue to Stir-Fry For 3 Minutes. |
|
10
Done
|
Now Add the Chilli Bean Sauce or Sambal Oelek, Oyster Sauce and Ketjap Manis/Dark Soy Sauce and Continue to Stir-Fry For 2 Minutes. |
