Sunday, October 26, 2014

Nasi Goreng

Nasi Goreng is a version of fried-rice of Indonesian origin. Traditionally it is served for breakfast, and is made with leftover rice. I made some rice and refrigerated it overnight to make this as typically I make only just enough and won't be having any leftovers. It is spicier than typical Chinese fried rice and so suited better for our taste-buds used to the spicy Indian cuisine.
Recipe source: Show me the curry
Oil -2 tbsp
Butter – 2 tbsp
Garlic – 2 tbsp, minced
Eggs- 1. beaten
Rice – 1 cup raw rice cooked
Salt – to taste
Black Pepper Powder – to taste
Sweet Indonesian Sauce (Kecap Manis) – 3 tsp or as needed
Shredded Cabbage- 1/2 cup, packed
Green Beans – 1/2 cup, cut diagonally
Carrots – 1/4 cup, shredded
Bell Pepper (Capsicum) – 1/4 of Bell Pepper
Firm Tofu – 1/4 cup, cubed (optional)
Sambal – to taste 

In a pan, heat the oil and add in the Butter and allow it to melt. While it is still melting, add in the minced Garlic. Add in the beaten Egg. Stir and cook.
Add in cooked and cold Rice. Mix and allow the Rice to heat up. Season with Salt and Black Pepper.
Add in Kecap Manis (Sweet Indonesian Soy Sauce) or soy sauce and 1 tsp sugar and mix till it has coated all the rice. Add in the Vegetables and Tofu and mix well till everything is incorporated well.
Add in Sambal and give it one final mix. Remove from flame and plate as desired.
In a small skillet, heat a tsp of Oil and make a fried egg, once done, season with Salt and Red Chilli Powder. Plate on the Nasi Goreng and serve.

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