Nasi Goreng With Sardines Food

NASI GORENG WITH SARDINES

Steps:

• Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.
• Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato purée and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.
• Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.

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.

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.

NASSI GORENG

Steps:

• In a heavy saucepan, brown the pork in oil over high heat.
• Add the onions through sugar and saute 5 minutes.
• Add the leeks and saute 2 minutes more.
• Add the cooked rice and cook for a few minutes over high heat, stirring constantly.
• Add the shrimp through celery tops and heat through.
• Quickly make an omelet with the eggs and cut into long strips.
• Serve nassi goreng on a warm platter, garnished with strips of omelet placed on top in a lattice-type pattern, topped with tomato and gherkin slices.

AMAZING NASI GORENG

Steps:

• Boil the rice according to the instructions on the package. Make sure that the rice is fluffy.
• In a wok or large skillet, heat the vegetable oil and fry the smoked bacon and pork or chicken until done.
• Add the onion and garlic.
• Turn the heat to medium and simmer for about 5 minutes.
• Meanwhile, in a separate large saucepan, bring the carrot and cabbage to a boil in about 4 cups of water. Boil for 3 minutes; drain.
• Add the leek and trassi oedang to the meat mixture; simmer for 3 minutes.
• Add the cooked cabbage and carrot mixture.
• Keep the entire mixture on low heat and stir in the beaten eggs until they are well incorporated.
• Add the ketjap manis, cumin, curcumae, coriander, and sambal oelek if using.
• Stir well and add the fluffy white rice.
• Mix well and serve warm.
• Serving Ideas:.
• May serve with sate (peanut sauce) on the side.
• NOTES : Trassi is a shrimp paste found in Asian grocery stores. If you do not have any, you can either use peeled shrimp mixed in with the other meat, or leave it out all together.
• Ketjap manis is a sweet soy sauce. Use regular soy sauce if you can't find this type, but you are missing something wonderful! We don't use the cabbage in our nasi.
• Instead of the spices listed above, we usually just buy a Nasi goreng spice mixture at a Dutch store, or Chinese market. It is easy and very good.
• I don't know what curcumae is so I guess we don't put it in our nasi!