Nasi Goreng - The Mouth-Watering National dish of Indonesia
Nasi means ‘Rice’ while Goreng means ‘Fried’, contrary to its name; this is not an oily dish but is stir-fried.
It is often served with a fried egg on top- sunny side up.
Olive Oil – 1 tsp (For frying the omelette)
Egg – 1 (Beaten)
Red Chillies – 2 to 4 (Finely sliced and seeded)
Shallots / Small onions – 2 (Finely sliced)
Garlic Clove – 3 to 4 (Finely chopped)
Large Carrot – 1 (Peeled and shredded into thin long strips)
Chestnut Mushrooms – 150 gms (Sliced)
Basmati Rice – 250 gms
Soy Sauce – 1 tsp
Chilli Sauce – 2 tbsp
Cucumber – ¼ cut into skinny pieces
Tomato - Cut into small pieces
Ground Coriander – 1 tsp
Prawns /Chicken Strips / Peas – Optional
Sesame Oil – 1 tsp
Chicken / Vegetable Stock Cube – 1
Handful of fresh coriander, roughly chopped
1. Heat 2 tablespoons of oil in a saucepan, add the rice and stir until all grains are coated and transparent.
2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.
3. Bring to a vigorous boil.
4. Stir, cover with a lid; turn off the heat and leave to stand for 10 minutes, then drain, loosen with a fork and leave to cool.
5. Heat another tbsp oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes.
6. Add coriander powder, meat / prawns / peas and salt and fry for about five minutes turning regularly.
7. Reduce the heat, add the rice and fry, turning continually for about five minutes and allow to heat through.
8. Add the soy and the chilli sauce to the mixture and then stir through the rice.
9. Beat the egg in a large bowl and season with salt and freshly ground black pepper. Heat 1 teaspoon of the olive oil in a deep, wide, non-stick frying pan over a medium heat. Add the egg in a thin layer and cook for a few minutes, until set and golden underneath. Tip out, roll up and allow to cool.
10. Pile onto a serving dish and top with the omelette, cucumber, tomatoes, coriander and rest of the chilli.
12. Drizzle with sesame oil and soy sauce to finish
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