Indonesian Munching Nasi Goreng Recipes

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!

INDONESIAN FRIED RICE (NASI GORENG)

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
• Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
• Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
• Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

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.

INDONESIAN FRIED RICE - NASI GORENG

Steps:

• Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
• Stir the rice with a fork to separate the grains.
• Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
• Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
• Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
• Garnish with shredded egg, cucumber, and tomato.
• Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.

NASI GORENG

Steps:

• Saute bacon, crumble and set aside.
• To reserved bacon fat, add red onion, celery, green onions, carrot, garlic and mushrooms- saute until tender.
• Add soy sauce, fish sauce, catsup, brown sugar, coriander seeds, white pepper, curry powder and sambal oelek- saute 1-2 minutes to let flavors develop.
• Mix in cooled cooked rice- put pan aside and keep warm.
• In another pan saute shrimp in 1 tbl oil, salt and pepper to taste, mix into rice.
• In the same pan, add 1 tbl oil, add beaten eggs and cook to desired degree of doneness, Turn out egg like a crepe, cut into thin strips and reserve.
• Heat rice mixture through, mixing until sufficiently hot, put rice on plates, sprinkle with bacon bits, green onion, cilantro and egg strips.

EASY INDONESIAN FRIED RICE (BUMBU NASI GORENG)

Steps:

• Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total).
• Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
• Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
• Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
• Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
• Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want) It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes), frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry.
• If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive) add diced chili pepper at step 1.

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.