Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay. It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.
Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.
Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers. Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything. Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere. Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…
1 leek finely sliced
1 teaspoons sesame oil
1⁄2 teaspoon salt
8 ounces boneless skinless chicken thighs cut into 1/2 inch strips
6 ounces raw prawns, peeled
2 tablespoons vegetable oil
1 garlic clove grated
1 small knob of fresh ginger grated
1 tablespoon dried shrimp paste
½ teaspoon fresh ground black pepper
2 tablespoons Sriracha Chili Sauce
1 tablespoon Ketjap Manis
3 Spring onions finely sliced
Eggs for frying
Crispy fried shallots and coriander for garnish
Cook the rice using absorption method or boil
Spread the rice to cool or better still cook it the night before.
Have everything ready and chopped as it doesn’t take long to finish off the dish
Heat a wok or large frying pan over heat until hot.
Add oil, and wait until it is very hot and slightly smoking.
Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked
Add in the prawns and continue to fry
Add in the Sriracha Chilli Sauce
Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up
Add the Ketjap Manis and continue to stir-fry for 2 minutes.
Add in finely sliced spring onions at the last minute
In the meantime fry one egg per serving in a separate frying pan
Turn onto large serving platter and top with fried eggs
Garnish with the crispy fried shallots and fresh coriander
Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side
Bon Appetit! 🙂