Nasi Goreng #2 recipe
information
One of the most familiar and Well-known Indonesian dishes, his is a marvellous way to use leftover rice, chicken and meats such as pork. It is important that the rice is quite old and the grains separate before adding the other ingredients, so it's best to cook the rice the day before.
ingredients
350 g (12 oz) dry weight long-grain rice, such as basmati, cooked and allowed to become completely cold
2 eggs
30 ml (2 tbsp) water
105 ml (7 tbsp) oil
225 g (8 oz) pork fillet or fillet of beef
115 g (4 oz) cooked, peeled prawns
175 g - 225 g (6 - 8 oz) cooked chicken, chopped
2 - 3 fresh red chillies, seeded and sliced
1 cm (1/2 in) cube terasi
2 garlic cloves, crushed
1 onion, sliced
30 ml (2 tbsp) dark soy sauce or 45 - 60 ml (3 - 4 tbsp) tomato ketchup
salt and freshly ground black pepper
celery leaves, Deep-fried Onions and coriander sprigs, to garnish
2 eggs
30 ml (2 tbsp) water
105 ml (7 tbsp) oil
225 g (8 oz) pork fillet or fillet of beef
115 g (4 oz) cooked, peeled prawns
175 g - 225 g (6 - 8 oz) cooked chicken, chopped
2 - 3 fresh red chillies, seeded and sliced
1 cm (1/2 in) cube terasi
2 garlic cloves, crushed
1 onion, sliced
30 ml (2 tbsp) dark soy sauce or 45 - 60 ml (3 - 4 tbsp) tomato ketchup
salt and freshly ground black pepper
celery leaves, Deep-fried Onions and coriander sprigs, to garnish
method
1. Once the rice is cooked and cooled, fork it through to separate grains and keep it in a covered pan dish until required.
2. Beat the eggs with seasoning and the water and make two or three omelettes in a frying pan, with a minimum of oil. Roll up each omelette and cut in strips when cold. Set aside.
3. Cut the pork or beef into neat strips and put the meat, prawns and chicken pieces in separate bowls. Shred one of the chillies and reserve it.
4. Put the terasi, -with the remaining chilli, garlic and onion, in a food processor and grind to a fine paste. Alternatively, pound together using a pestle and mortar.
5. Fry the paste in the remaining hot oil, without browning, until it gives off a rich, spicy aroma. Add the pork or beef, tossing the meat all the time, to seal in the juices. Cook for 2 minutes, stirring constantly. Add the prawns, cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and seasoning to taste. Stir all the time to keep the rice light and fluffy and prevent it from sticking.
6. Turn on to a hot platter and garnish with the omelette strips, celery leaves, onions, reserved shredded chilli and the coriander sprigs.
2. Beat the eggs with seasoning and the water and make two or three omelettes in a frying pan, with a minimum of oil. Roll up each omelette and cut in strips when cold. Set aside.
3. Cut the pork or beef into neat strips and put the meat, prawns and chicken pieces in separate bowls. Shred one of the chillies and reserve it.
4. Put the terasi, -with the remaining chilli, garlic and onion, in a food processor and grind to a fine paste. Alternatively, pound together using a pestle and mortar.
5. Fry the paste in the remaining hot oil, without browning, until it gives off a rich, spicy aroma. Add the pork or beef, tossing the meat all the time, to seal in the juices. Cook for 2 minutes, stirring constantly. Add the prawns, cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and seasoning to taste. Stir all the time to keep the rice light and fluffy and prevent it from sticking.
6. Turn on to a hot platter and garnish with the omelette strips, celery leaves, onions, reserved shredded chilli and the coriander sprigs.
serving amount
serves 4 - 6
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