Steps to Cook Tasty My version of Indonesian Nasi Goreng

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, My version of Indonesian Nasi Goreng. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

My version of Indonesian Nasi Goreng Recipe. Pour a little oil in a large skillet/wok. Fry chicken/bacon in skillet on medium heat until cooked thoroughly.

You can cook My version of Indonesian Nasi Goreng using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of My version of Indonesian Nasi Goreng

1. Prepare 3 cups of rice (cooked 1 day ahead) - I use Jasmine Thai rice. Basmati is fine.
2. Make ready 3 tbsp of sambal paste (see note).
3. Prepare 4 of spring onions sliced.
4. Make ready 3 of cherries tomato sliced.
5. You need 2,5 tbsp of Kecap manis - add when needed.
6. Make ready 1 tbsp of soya sauce.
7. Prepare 2 tbsp of butter.
8. Prepare 1 tsp of white pepper.
9. Take 1 tsp of Knorr chicken powder.
10. You need 1 tsp of sesame oil (optional).
11. You need 2 of eggs.
12. Prepare 2 of candlenuts grind smoothly (subtitute with cashew) - optional.

That's when my culinary journey started.My version of Indonesian Nasi Goreng.Remember, if the nasi goreng not spicy enough for you at the end, add more sambal to your plate until your nose runs sufficiently.Nasi goreng/fried rice is a popular dish in Southeast Asia.

My version of Indonesian Nasi Goreng instructions

1. Sambal paste recipe is in my cookpad, but this can be replace with: 4 garlic and 3 shalllots, 3 chilly. Mince them all till smooth. If you used candlenut, this need to be grill for about a minute of two before grinding..
2. Heat the wok in high heat, add 1 tbsp of butter and cracked the eggs, make a scramble eggs, Put asied the eggs. Now, add the rest of the butter, put the sambal (or mince shallot, garlic and chillies) and candlenuts..
3. If you dont use sambal, make sure to stir fry this for at least 10 minutes, till its mix and cooked, we need to keep stirring as it is in high heat, Then put the cold rice mixed well. Put the kecap manis, soya sauce, knorr, salt and white pepper, still in very high heat, keep stirring..
4. When its all mixed, taste it. The consistency of the rice should be bit dry with a bit of smokey smells..
5. When you are sure all good, Add spring onion and tomatoes, mix and done. Enjoy!.
6. Note: if I dont used pickle, I would mix a bit thinly sliced cabbage in my nasi goreng, and slice some cucumber when serving..

The little Indonesian girl in me reminisces about the spicy flavors of home.Arriving in UK, I felt lost.Finding foods that I missed could be quite a challenge.

While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite.This version of nasi goreng is my absolute favourite.The galangal and white pepper give it a good amount of heat, which is balanced by the sweetness of the kecap manis and the saltiness of the soy and fish sauce.The fried duck egg with a runny yolk on top is sheer luxury.And the Indonesian version, nasi goreng, is right up there in the top tier - "one of the world's great comfort foods", according to Rick Stein, who developed a taste for it while filming there with.