Nasi Goreng

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The following recipe is a family favorite and has pretty much been a family secret. Having lived in Indonesia my mum has learned how to cook it directly from Indonesian women and has perfected it over the years. Nasi Goreng, translated Fried Rice, is perfect for when you have friends over for dinner or need a “pre-cooked” meal because you can literally prepare everything beforehand. When we make this at home we tend to always end up with  some (greatly appreciated) leftovers just because it’s always hard to estimate how much rice and vegetables you’ll need. The amounts listed below are estimates since we’ve never only made 2 portions. However, this is definitely one of those meal where you’ll want to make more of because I’m sure you’ll love it just as much as I do!

For 2 portions (this already includes leftovers!) you will need:

  • 2 cups basmati rice
  • 1 cup chinese cabbage, cut
  • 1 cup carrots, peeled and grated
  • 1 cup tomatoes, cut into small cubes
  • 1 cup bean sprouts
  • chilli (use however much you can handle)
  • 3 garlic cloves, crushed
  • 1 onion, cut
  • 150g turkey breast (or tofu if you’re vegetarian), cubed (traditionally neither meat nor tofu are added to the rice)
  • vegetable oil
  • salt
  • pepper
  • 7-8 tbsp. kecap manis (sweet Indonesian soy sauce with a thick consistency)

For all the ingredients above you can either add more of your favorite vegetables or leave out ingredients that you don’t like that much. However much you use is really up to you and you won’t ruin the dish by leaving anything out completely.

Optional ingredients:

  • Krupuk (prawn crackers)
  • egg (as a topping)
  • cucumber slices (used as a decoration)

 

1. Start by cooking the rice. This should be done ahead of time (e.g. the night before). Use 2 cups of water for every cup of rice.

 

2. In a wok, heat up some oil and add the crushed garlic and cut onion. Once that is lightly brown, add the meat (or tofu). Stir occasionally until fully cooked.

 

3. Then start adding vegetables. The order doesn’t really matter but we tend to start with the cabbage, then bean sprouts, carrots and then the tomatoes.  After a few minutes add the basmati  rice. The rice is usually quite sticky so you will have to try and  break the big lumps apart.

 

4. When everything is mixed together add the kecap manis. The rice should then have a brownish color and taste slightly sweet. Season with salt, pepper and chilli.

5. If you decide to have the krupuk with your rice you can either buy them ready-to-eat in most Asian markets. We usually fry them ourselves by using sun-dried chips and then deep frying them. Both options aren’t exactly the healthiest of foods, but will definitely add more flavor to your Nasi Goreng experience.

 

Hope you enjoy it as much as my family does!

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