Well, just to remind people that with any dish you can find there will be multiple
recipes, here's a couple more that I've got from different sources. In general, about the only constant you'll find with this dish is the rice - just about everything else will vary from one recipe to another.
It's interesting to note that while the name of the dish means fried rice, the rice is not always fried, just the other ingredients are, and then mixed in with the rice, depending on the exact recipe.
Also, notes on the rice. Use a long grain rice, and cook it either by the absorption method, or by steaming, to get the proper Indonesian rice for the dish. (For cooking long grain rice by the absorption method, standard is 4 cups water per 1 lb rice)
The first recipe is one I was just given by a friend from New Zealand, who grew up eating this dish. The recipe is exactly how it was given to her. She made it for me recently, and while I found it delicious, it seemed a bit bland - perhaps too much rice or something. I'm going to play around with it if I use this recipe, and I'll update what I have here with what I find.
Nasi Goreng (version 1)
2 lb long grain rice
1 Tbsp brown sugar
1 tsp cilantro (coriander)
1 tsp cumin
1/4 tsp laos
3 oz shrimp
2 bay leaves
1 bunch green onions (spring onions), thinly chopped
4 cloves garlic, minced
5 medium onions, chopped
4 large eggs
1 lb pork, diced
3 large red chiles, chopped
Boil the rice, and leave to cool overnight. This is not totally necessary, but is highly recommended, as the rice will be less soft, and hold together btter for the dish.
Fry the pork and the shrimp (each seperately). If the shrimp is pre-cooked, just keep it aside.
Fry the onions mixed in with the garlic, chiles, cilantro, cumin, laos, brown sugar, bay leaves, and salt to taste, oil over medium heat. Fry until the onions are soft.
Add the port and shrimp, and fry the onions and meat for another 3 minutes.
Set heat to low, and mix the rice and meat/onion mix together. Stir until mixed well, and the rice is all brown in color from the seasonings, and it is all warmed well.
Lightly beat the eggs with a little water, pepper, and salt. Fry the mixture into a think omelette, and cut into small pieces, about 1 cm square.
When serving, garnish the nasi goreng with the omelette pieces and green onions. Serve with thinly sliced cucumber on the side, in a small dish.
The second recipe here comes from The Complete Asian Cookbook, and is similar, but with a few significant differences. (directions have been modified to avoid copyright issues)
Nasi Goreng (version 2)
salt and pepper
oil for frying
8 oz raw prawns
1 lb pork or lean beef steak
2 medium onions
2 cloves garlic
1/2 tsp dried shrimp paste (trasi)
4 cups cold cooked rice
6 green onions, thinly sliced
2 tbsp light soy sauce
3 tbsp onion flakes (Indonesian style)
1 green cucumber, thinly sliced
Beat the eggs, mixing salt and pepper to taste. Heat a little bit of oil in a frying pan, and using half of the eggs, make a thin omelette. Put on a plate to cool when finished (without folding), and use the other half to make a second omelette. When cooled, cut the omelettes into thin strips.
Shell and devein prawns, if necessary, and cut the beef or pork into thin strips or small cubes. Chop the onions up roughly, and put into a blender or food processor with the garlic and shrimp paste. Process into a paste. If you don't have a blender/processor, chop onions and garlic as fine as possible, dissolve the shrimp paste in a little hot water, and mix well.
Heat a little oil in a frying pan or wok, and fry up the blended ingredients. When cooked, add the meats, and fry until cooked through. Add a little more oil, about 2 tbsp, and then add in the rice and green onions, mixing well, until everything is thoroughly cooked and mixed. Add the soy sauce, and mix well.
Serve the rice the omelette strips, cucumber, and fried onion flakes on top.
Note that chicken
can also be used without problem, and onions can always be replaced with shallot
s. Other vegetables
can be added if desired.
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