Conimex Nasi Goreng Mix Food

NASI GORENG: INDONESIAN FRIED RICE

Nasi Goreng: Indonesian Fried Rice image

For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.

Provided by Sri Owen

Categories Rice Vegetable Side Stir-Fry Vegetarian Ramadan Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4 to 6 as an accompaniment

Number Of Ingredients 17

Ingredients

2 cups (500 g) long-grain rice, washed in 2 changes of cold water, drained
2 1/2 cups (600 ml) cold water
3 tbsp peanut oil
3 shallots or 1 small onion, very finely chopped
1-3 large fresh red chilies, seeded and cut into thin rounds, or 1/2 tsp chili powder
1 tsp chopped fresh ginger
2 medium carrots, finely diced
2 oz (60 g) cabbage, finely shredded
1/4 lb (125 g) button mushrooms, quartered
1 tsp paprika
2 tsp tomato paste or tomato ketchup
1 tbsp light soy sauce
salt, to taste
For the garnish:
1/2 cucumber sliced
2 tbsp.Crisp-Fried Onions
few sprigs of watercress

Steps:

Place the drained rice and cold water in a large pan. Bring to a boil, uncovered, then simmer for 10-12 minutes, until all the water is absorbed.
Stir once with a wooden spoon, then reduce the heat to low. Cover the pan and let cook undisturbed for 10-12 minutes. Remove the pan from the heat and set it, still covered, on a wet dish towel. Let stand for 5 minutes.
Spoon the rice into a bowl, cover with a damp dish towel, and let stand for 2-3 hours, or until cold.
Heat the oil in a wok. Add the shallots or onion, the fresh chilies or chili powder, and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage and stir-fry 2 minutes longer.
Add all the remaining ingredients, except the rice and garnishes, and stir-fry for 6 minutes, or until all the vegeables are cooked through.
Add the cold rice and mix it thoroughly with the vegetables over low heat, until it is heated through and takes on the reddish tinge of the paprika and tomato paste. Do not allow the rice to burn. Transfer the mixture to a heated serving dish and arrange the garnishes on top and around the dish.

INDONESIAN BAHMI GORENG

Indonesian Bahmi Goreng image

As a young teenager in the 50's, my mother used to send me & my younger brother to the Indonesian Quarters in Amsterdam to buy 2 buckets of steaming hot Bahmi Goreng. (A Saturday event). Through many experiments & using numerous suggestions from others, I have been making this one now for about 30 years. It takes a bit of preparing but it is worth the effort. Preparation and cooking times are approximates only.

Provided by Frank Bylard

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

250 g pork, diced & fried
500 g egg noodles (specifically Chinese egg noodles)
250 g bean sprouts
1 small bok choy, sliced (Chinese cabbage)
1 head celery, sliced
1 small cauliflower, small chunks
4 leeks, sliced
1 1/4 cm ginger, finely chopped
4 garlic cloves, finely chopped
6 onions, chopped (use 4 for garnish)
1/4 teaspoon shrimp paste (Terasi)
1/2 teaspoon spiced chili paste (Sambal Oelek)
1 teaspoon soy sauce (Ketjap Manis)
salt
1 teaspoon black pepper
peanut oil, as required
2 large eggs, omelet cut into strips
4 chopped onions, fried in hot oil
2 lemons or 2 spiced gherkins, sliced
shrimp crackers, prepare as per directions on packet (optional)

Steps:

Serving: Serve the prepared Bahmi Goreng on a large flat dish and garnish with the fried onions, strips of omelet and slices of lemon (I prefer slices of spice gerkins).
Also serve with deep fried prawn crackers (optional) and a small jug of ketjap manis.
In a wok using a little moderately hot peanut oil, fry two of the onions and garlic.
When the onions become transparent, add the following: ginger, black pepper, cauliflower and celery.
Stir-fry until vegetables are half-cooked.
Now add the following: cabbage, leeks, bean sprouts, pork, ketjap manis, shrimp paste& salt.
In a large pot of boiling water on high heat, immerse the egg noodles.
Separate them with a fork as soon as they hit the water and boil for 3-4 minutes.
NO LONGER as they will cook further when mixed with the vegetables.
When the noodles are cooked, pour them into a colander and rinse with cold water.
To prevent the noodles from becoming a solid mass, separate them again as you rinse.
On a low heat, mix the noodles with the cooked vegetables and add the Sambal Oelek.
Using a different pan, fry the remaining onions in hot oil until they are brown and crisp.
Make an omelet using the 2 whisked eggs and cut into strips.

Nutrition Facts : Calories 610.9, Fat 10.4, SaturatedFat 3.1, Cholesterol 176.3, Sodium 311, Carbohydrate 101.5, Fiber 12.8, Sugar 17.8, Protein 34.2

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