Indonesian Munching Nasi Goreng Food

NASI GORENG (INDONESIAN FRIED RICE)

Steps:

• In an extra-large skillet or wok, pan-sear your choice of protein in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.
• In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.
• At the same time, while veggies are cooking, whisk, salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)
• Once the veggies are tender, scoot them over to one side of the pan. Add a little more oil to the bare pan and add the rice. Turn the heat up and fry for 3-4 minutes, getting it a little crispy. Combine rice with the veggies.
• Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using. Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.
• Divide among bowls and serve with some of the optional garnishes, lime & chile paste.

NASI GORENG (INDONESIAN FRIED RICE)

Steps:

• Heat oil in a large skillet or wok over high heat.
• Add chilli and garlic, stir for 10 seconds.
• Add onion, cook for 1 minute.
• Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
• Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
• Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

NASI GORENG (INDONESIAN FRIED RICE) RECIPE

Steps:

• For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.
• For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
• Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.
• Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
• Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

NASI GORENG

Steps:

• If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
• Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
• Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
• Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.

INDONESIAN MUNCHING@ NASI GORENG

Steps:

• Firstly you need to prep all your ingredients so you are ready to go when your tummy starts to rumble. Begin by cooking your rice as you would for any other dish, but you want it with a bit of crunch. You could also be cheeky and cheat with the ol' microwave rice - completely up to you. Next up you need to start the paste, so get a food mixer/processor/blender ready for the ingredients. Into the food processor add the white pepper, garlic, shallots (roughly chopped), red chilli and oyster & soya sauce and blend until you get a paste.
• Take your cabbage and thinly slice. Add these to a clean bowl. (If using large leafed spinach, slice thinly also, baby leafed spinach, leave whole.) Take a potato pealer and slice the carrot to create thin strips of carrot. Add to the cabbage.
• Now your rice should be ready, so take off the heat and drain any excess ater. In a hot pan fry your paste - constantly stirring to avoid any burning. Add your rice and stir until it's all coated. Lower the heat so it's a gentle simmer. Add the vegetables and oyster/soya sauce and really mix together so everything is coated. Raise the heat gentle and stir fry for 1-2 minutes.
• Add your small frozen prawns and combine well with the rice mixture. Pop the pan lid on for 3 minutes so the prawns soak up the flavour. To finish your dish, fry an egg and serve on top of the rice. I like to poach my egg too and pierce the yolk just before serving. If you have any fresh tomatoes left over, these are great quartered and added to the side for a fresh, juicy addition.
• This dish could be made vegetarian and/or vegan. Simple remove the oyster sauce and replace with coconut oil. Leave the prawns out, and either keep simple or add any of your favourite vegetables such as mushrooms, peas, bean sprouts etc. Remove the egg for vegans, and replace with some fried tofu.

NASI GORENG

Steps:

• Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
• Crumble the stock cube into the water, stir to dissolve it and add to the rice.
• Bring to a vigorous boil.
• Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
• Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
• Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
• Add coriander, meat and salt, fry for about five minutes turning regularly.
• Add the onion mixture and mix well together over the heat until all are cooked.
• Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
• Make an omelette and break it into the mixture before serving.
• Serve with a side dish of tomatoes and cucumber.
• Soy sauce adds to the flavour when served.

NASI GORENG

Steps:

• Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
• Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
• In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
• Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
• Garnish with the eggs.

SPICY NASI GORENG

Steps:

• Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
• While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
• Whizz the garlic, half the chilli and half the onion to a paste in a blender.
• Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
• Season and stir in the coriander leaves; serve immediately.

INDONESIAN NASI GORENG

Steps:

• First, prepare the eggs. Crack em, whisk em up with salt, and fry a flat omelette on both sides. When it is cool, chop it into little bits that looks like little sticks. Keep aside.
• In a food processor or blender, blend the onion, garlic, chilli (de-seeded if you can't take spicy food)and the shrimp paste. Pulse it up real well till everything is smooth, with the help of just a bit of water imbetween.
• Heat up loads of oil in a big pan and fry the paste on a low heat for 15 minutes. Add in your chicken (which should be cut into strips!) and fry till its cooked. Put in your dried anchovies or shrimp and cook for 5 minutes.
• Add in the mixed vegetables and fry for another 3 minutes or so. Finally toss in your cooked basmati rice and cook cook cook till everything is well coated.
• Dump in your lil egg strips and continue tossing and frying for another 5 minutes.

BAMI GORENG

Steps:

• Prepare noodles as per instruction on the packet, then drain and set aside.
• Heat wok and add the oil.
• Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant.
• Add vegetables and toss quickly until cooked but still crunchy.
• Finally added prepared noodles with fish sauce, kecap manis and tomato sauce.
• Stir through until well flavored and heated through.
• Add chicken stock to moisten further if necessary.
• Serve garnished with peanuts and cilantro, and offer wedges of lime.

NASI GORENG (INDONESIAN STIR-FRIED RICE)

Steps:

• Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
• Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
• Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
• Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
• Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.