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Nasi Goreng
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Malaysia, Singapore and the Netherlands.
Nasi Goreng is pprobably the most famous Indonesian food outside Indonesia. According to CNN International, Nasi Goreng is the number two of Indonesian most delicious food.
Preparation
Ingredients
- 375g/13¼oz shallots, peeled, thinly sliced
salt, to taste
- 300g/10½oz long grain rice
- 520ml/18¾fl oz water
- 20g/¾oz garlic, peeled, finely chopped
- 2 medium-hot red chillies, seeds removed, finely chopped
- 1 red bird's-eye chilli, thinly sliced
- 1 medium carrot, peeled, thinly sliced
- 1 tbsp tomato purée
- 1 tbsp ketjap manis (sweet soy sauce)
- 250g/9oz cold, cooked chciken, cut into small pieces
- 1 tbsp light soy sauce
- 8 spring onions, trimmed, thinly sliced
To serve
- 2 tbsp vegetable oil
- 4 large free-range eggs
- ¼ cucumber, sliced
- ready-made prawn crackers
Preparation method
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Heat enough vegetable oil to reach 1cm/½in up the sides of a large frying pan over a medium-high heat. When the oil is hot, add 175g/6¼oz of the sliced shallots and fry, stirring regularly, until the shallots are crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little salt, then set aside to cool. When cool, keep in an air-tight container.
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Pour the rice into a heavy-based, lidded saucepan 20cm/8in in diameter. Add the water and bring it quickly to the boil. Stir once, then cover the pan with a tight-fitting lid and reduce the heat to low, until the water is barely simmering. Simmer for 10 minutes, then remove the lid and fluff the grains of rice with a fork.
Spread the steamed rice onto a baking tray. Set aside to cool (but do not refrigerate).
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Heat two tablespoons of vegetable oil in a wok (or large, deep frying pan) over a high heat, until just smoking. Add the remaining sliced shallots, the garlic, chillies and carrot and stir-fry for 2-3 minutes, or until the carrot is just tender.
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Add the cold chicken, cooked rice and stir-fry over a high heat for 2-3 minutes, or until heated through. Add the soy sauce and spring onions and stir until well combined, then remove the pan from the heat. Set aside and keep warm.
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Just before serving, heat the oil in a large frying pan, crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking, spooning the hot oil over the yolks as they cook.
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To serve, spoon the Indonesian stir-fried rice into the centre of four warm serving plates. Sprinkle over the crisp fried shallots. Top each serving with a fried egg. Serve with baskets of prawn crackers.
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Our ingredients and method of preparation may vary from the above recipee.
Main ingredients
- Cooked Rice
- Egg
- Chilly
- Chicken
- Cucumber
- Carrot
- Shallot