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LOCATION: Recipes >> Rice >> Nasi Goreng 02

Print this Recipe    Nasi Goreng 02

Indonesian Nasi Goreng, Dutch-style
Serves 4

cooked rice for 4
chicken breast (boneless) or fillet of pork for 4
1 medium leek, cut in small rings
a good handful of beansprouts, washed
1 large onion, chopped
1 large egg, beaten
2 teaspoons sambal ulek
soy sauce to taste
trassi
vetsin
2 cloves of garlic, peeled and minced
fresh ginger, about 1 teaspoon finely chopped

Chop meat in a-little-smaller-than-bite-sized pieces. Heat
(sunflower)oil in heavy frying pan. Put in ginger and garlic until
the oil starts to smell nice. Fry a small piece (1/2 teaspoon) of
trassi, crush it into small lumps before putting it in the hot oil.
Optionally, remove ginger, trassi and garlic after this stage.
Add meat and fry until done and brown. Add onion and leek, fry
for a few minutes. Add sambal and fry. Add egg, add portions of
rice before egg sets. The stuff should get sticky-ish. Keep adding
and frying parts of the rice until all rice has been fried
golden/brownish. Keep stirring very well! Bring to taste with
some soy sauce and a little vetsin.

Add the beansprouts the last minute to prevent them from getting
cooked. Optionally, stir in some finely chopped ham just before
serving.

Serve with a fried egg, sweet-and-sour veggies, chop suey or other
side dish of your choice.


Notes:

Sambal ulek is a paste made of hot peppers and a little oil.

Trassi is a paste made of prawns which are dried and fermented.

Vetsin is a flavour-enhancer.

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