18 April 2010 ~ 0 Comments

Authentic Nasi Goreng Recipe

I love feedback on Cat Can Cook, and I tend to get quite a lot of it! Today I was pleased to get this message about making Nasi Goreng (a recipe which appears on my site and in my book) I don’t think my nasi recipe is very authentic, but I’m certain the following one is. I can’t wait to try it!”I’m Indonesian but (have) been living is Canada half of my life, so nasi goreng (fried rice) is almost everyday meal my Husband like. This is original recipe that my mom always made.”

Nasi Goreng

1 shallot
1 garlic
1 red chilli (seeded)
1/2 teaspoon toasted belacan/ shrimps paste
1/2 teaspoon brown sugar
1/2 tablespoon sweet soy sauce/ soy sauce (you could find it at Asian store)
8 oz/ 2 large plate steam rice
1 fried egg (well done)
2 tablespoons oil
Add cup of cooked cube chicken/ shrimps or beef if you like
Method:
In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.
Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavouring paste into a small saucer.
Heat up a wok and add oil. Add the flavouring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavouring paste. Add sweet soy sauce and brown sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg, ice berg lettuce and serve while it warm.

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