As promised, today I’ll give you the recipe for Indonesian fried rice: Nasi Goreng. Leftover Nasi you can keep in the freezer.
4 cups cooked or steamed rice (the rice has to be cold when you start making the Nasi)
2 thin slices of bacon, finely chopped
2 thin slices of bacon
One half boneless chicken breast, cut into pieces
2 cups cabbage, shredded coarsely
1 leek, sliced
2 cups bean sprouts
1 teaspoon shrimp paste
½ teaspoon cumin, ground
½ teaspoon turmeric, ground
½ teaspoon coriander, ground
(Instead of these spices you can also use a package spice mix for Nasi Goreng)
1 tablespoon sambal or red chilies
3 tablespoon sweet soy sauce
For the marinade:
2 tablespoons sweet soy sauce
For the omelet:
some black pepper
¼ teaspoon sweet soy sauce
The marinade:Marinate the chicken for 30 minutes in a mixture of sweet soy sauce, 2 tablespoons of water and some corn flour.
Start with the omelet. Pour some oil in a frying pan and cook until done, let it cool on a plate and cut the omelet into small slices, set aside.
Pour some oil in the wok, and fry the 2 slices of bacon until almost crisp. Remove them, this is just to give the oil an extra bacon taste. Fry the chicken and the chopped bacon for a few minutes.
Add the vegetables and fry for a few minutes.
Now you can add the spices (or mix) and sambal/chilies and sweet soy sauce. Fry this on a high heat for 1 minute.
Add the rice, a little at a time, until well mixed and heated through. Now’s the time you can taste it and maybe add some more sambal, soy or other spices. The last thing you add are the omelet slices.
Serve the Nasi Goreng for example with satay and peanut sauce, a fried egg and shrimp crackers. The vegetables is bok choy, with a sauce of dark soy sauce, some water and sesame oil.