Archive for the ‘Fried Rice Indonesian Style (Nasi Goreng)’ Category
Fried Rice Indonesian Style (Nasi Goreng)
October 6th, 2009 | 
Author:
Fried Rice Indonesian Style (Nasi Goreng)
Ingredients:
| Long-grain rice | 400 g (2 cups) |
| Water | 625 ml (2 ½ cups) |
| Salt | 2 tsp |
| Chicken breast | 1, diced |
| Vegetable oil or margarine | 2 Tbsp |
| Onions | 2 large, peeled and sliced |
| Vegetable oil or margarine | 2 Tbsp |
| Onions | 2, large, peeled and sliced |
| Garlic | 2 cloves, peeled and chopped |
| Coriander (Ketumbar) | ½ tsp, ground |
| Galangal (laos) | ½ tsp, ground |
| Dried prawn (shrimp) paste (terasi) | 1 pea-size piece |
| Red chili | 1, crushed |
| Sweet soy sauce (kecap manis) | 2 Tbsp |
| Cooked prawns (shrimps) | About 225 g (1 cup) |
| Fried egg | 1 |
Method:
- Was rice twice and drain. Transfer to a saucepan and add water and salt. Bring to the boil and simmer uncovered until all liquid has been absorbed.
- Cover, lower heat and cook for 15 minutes more. After rice is cooked, set aside until sufficiently cool
- Fry diced chicken in oil or margarine until light brown. Add sliced onions and sauté with chicken until onions brown
- Lower heat and add chopped garlic , coriander, galangal, and dried prawn paste. Stir well and add crushed red chili, Fry about 1 minute
- Add soy sauce and prawns, mixing thoroughly. Finally, add pre-cooked rice. Maintain a low, steady heat and stir constantly until rice turns light brown
- In indonesia, Nasi Goreng Istimewa (Fried Rice Special) is fried rice topped with a fried egg
Note: though chicken and prawns are used in this recipe, any kind of meat or fish will do as well, as long as it is properly diced.
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