Kamis, 26 Januari 2012

nasi goreng


Nasi goreng

Nasi goreng
Photography by Louise Lister

Ingredients (serves 4)

  • 2 cups long-grain rice, rinsed
  • 2 1/2 tablespoons kecap manis
  • 1 tablespoon Yeo's Dark Soy Sauce
  • 1 tablespoon sweet chilli sauce
  • 1/4 cup peanut oil
  • 4 eggs, lightly beaten
  • 1 brown onion, thinly sliced
  • 1 teaspoon sambal olek (see note)
  • 3 garlic cloves, finely chopped
  • 1 teaspoon shrimp paste
  • 1 carrot, peeled, finely chopped
  • 1 small chicken breast fillet, chopped
  • 300g green prawns, peeled, deveined, roughly chopped
  • 3 green onions, thinly sliced
  • 1/4 small Chinese cabbage, finely shredded
  • 1/4 cup fried shallots (see note)
  • thinly sliced red chillies, to serve

Method

  1. Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip).
  2. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.
  3. Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways.
  4. Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.
  5. Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.

Notes

  • Tip: Long-grain rice is best when cooked and chilled 1 day before making the Nasi goreng.
  • Note 1: Sambal oelek, from Indonesia, is made from chopped chillies and vinegar with no other flavourings added. It has a high heat rating, and is available in jars in Asia grocery stores and some supermarkets. Once opened, sambal oelek will keep stored in the fridge indefinately.
  • Note 2: Fried shallots have a golden colour and crisp, crunchy texture. They're often used as a garnish, but can also be sprinkled over salads, curries, or rice noodle soups. Store in the freezer to prevent them from becoming rancid.

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