KINGHAT NASI GORENG INDONESIAN FRIED RICE
Preparation: 45 min
Nasi goreng, is a national Indonesian dish. Translates “fried rice.” Everybody has their own version. However, all the main ingredients are there. Shallots, chili, shrimp paste, kecap manis or also known as Ketjap manis. It is also popular in Malaysia, Singapore and the Netherlands.
What makes it unique is the main ingredient Ketjap manis. It is a thick, sweet, rich, syrupy Indonesian version of soy sauce containing sugar and spices. It’s similar to soy sauce but sweeter. It’s used in marinades, as an ingredient in Indonesian cooking. The sweetness comes from palm sugar; other flavourings include garlic and star anise. It can be purchased in most Asian stores.And of course, rice and other condiments such as emping crackers, (Indonesian chips).
The main points are the type or rice used, long grain cooked cold rice or left over rice. Indonesia Nasi goreng is a breakfast food believe it or not. The spicy chicken and shrimp fried rice is traditionally served at home, by street vendors, in restaurants and in hotel for breakfast. In 2011 an online poll of 35,000 people held by CNN International chose Indonesian nasi goreng as the number two of their world’s 50 most delicious foods list after” Rendang.” Which is a spicy meat dish. Originated from the Minangkabau ethnic group of Indonesia.
Heavy bottomed wok is preferred. If you don’t have one, a large frying pan will do. The cooked cold grains rice should be separated with your fingers.
One large chicken breast, split into 2 thin piece, deep fried and shredded
220g Raw prawns cooked
500g of rice, cooked and chilled a day before
½ a cup of cooking oil
6 small shallots
4 garlic cloves
1 tablespoon of gingerroot grated
5 Bird eye chilli give or take depend on how hot you want it to be
1 red chilli
1 tablespoon of shrimp paste
4-5 tablespoon of katjap manis
1 teaspoon of sesame oil
1 tablespoon of soy sauce
4 Spring onion chopped
1 bunch of fresh coriander chopped
Shallots flakes (optional)
1 table spoon Chilli beans Sause
1 teaspoon of ground black pepper
Fried egg, to serve with the rice ( optional)
Salt to taste
1 lime cut into wedges
50g unsalted roast peanuts( optional)
It is better to prepare everything first. will make it easier to cope when cooking.
Prepare the cold rice. I would break up all lumps in advance, it saves the trouble of doing that later in the wok.
Blend or ground the spices, chilies, shallots, garlic, and ginger with the shrimp paste.
Chop spring onion and coriander finely.
Fry the prawns
Deep fry chicken breast until dry and crispy
and stir-fry quickly with some soya souse till completely cooked.
When cooled Shred the chicken finely into strands.
Whisk eggs in a bowl with the sesame oil and 1 tablespoon of water.
Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
Heat the cooking oil in a wok over medium heat. Scramble the egg, and fry. Because of the water used, the egg would cook nicely and fluffy.
Push the omelet and make spices aside for the spices mix.
Stir-fry spice paste quickly next to the omelet, until fragrant and it changes color to brownish red. Before the omelet is fully cocked, break the omelet with the paste as you cook, work very quickly.
When the egg mix is cooked, add shred chicken and prawns.
Season with salt and ground pepper
Add the rice and mix well with the eggs and chicken bits with the prawns.
Add the katjap manis into the wok, until almost all rice is covered by the sauce. And add the Chilli beans Sause.Season with soy sauce.
Mix all the rice well, so that soy sauce, katjap manis, egg and rice are evenly distributed. Use less katjap manis if you want paler rice. More of both katjap manis and soy sauce if you want the rice to be super sweet and savory. Stir-fry quickly for about 5-6 minutes, until rice is well heated through.
Finally, toss in chopped greens. Combine well.
Serve warm with cucumber, emping crackers on the side with the lemon wedges and sprinkle roast peanuts on to the rice.
STEP BY STEP VIDEO BY ALAA FAWAZ