Nasi goreng à la Rick Stein2012-08-29
Nasi goreng or Indonesian fried rice is a make or break dish at restaurants. If I don’t like it, I’d never come back. There are many versions of this dish and it’s basically a fried rice with your favorite meat and vegetables.
This dish can trace its origin to Chinese fried rice but there are alot more spices involved. I find that it’s a bit sweeter in taste also.
The recipe is taken from Rick Stein’s TV series when he travelled to the Far East. It calls for sunny side eggs but we only had left-over egg whites so…
- SPICE PASTE
- 2 cloves of garlic
- 2cm knob of ginger, peeled and thinly sliced
- 1 to 2 chilies, depending on the amount of heat desired
- 1/2 teaspoon of black pepper
- juice of 1/2 lime
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce
- 1 teaspoon of shrimp paste
- 1 small red onion, chopped
- 1 tablespoon of tomato paste
- 2 teaspoons of roasted white sesame seeds
- 2 tablespoons of nuts (pecans, walnuts or almonds)
- THE REST OF THE INGREDIENTS
- 2 chicken breasts, cut into cubes or thin slices
- 300g fresh shrimps, shelled and deveined
- 1 carrot, peeled and chopped
- 1 big onion, chopped
- 150mL frozen peas
- 2 stalks of green onions, thinly sliced
- cooked jasmine rice, 400-500mL
- 4 eggs, beaten
- 2 teaspoons of soy sauce
Bung together all the ingredients for the spice paste in a pestle and mortar and crush/grind until a paste is formed. Set aside.
Fry the chicken in a non-stick pan with 1 teaspoon of oil until cooked. Season lightly with salt and pepper. Set aside.
Repeat for the shrimps. Set aside.
Cook the eggs sunny side up. Keep warm.
Add 1 teaspoon of oil into a preheated wok. Add the spice paste and fry for 1 minute or until the pasta is fragrant.
Add in the onions and carrots. Sautee until the carrots are softened, stirring often.
Add the rice and fry for a 5 minutes, stirring constantly until the rice is thoroughly warmed.
Add the peas, chicken, and soy sauce and mix thoroughly.
Serve with a sunny side egg on top, fried onions, chopped chilies and green onions.