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Saturday, 12 September 2015

South East Asian Fried Rice - Nasi Goreng

          Nasi Goreng is a popular South East Asian fried rice, particularly in Indonesia. The taste is just divine, refreshing and full of flavour, coming from the lemon grass and the shrimp paste. It can be had on its own or with some spicy sambal, which is made of shallots, galangal, garlic, lemon grass, shrimp paste, candlenuts and dry red chilies. 

          In fact this dish is prepared using this paste. It is generally served, accompanied with sliced cucumber, tomatoes and an omelette. Any leftover rice can be easily made into this exotic dish. So check for a step by step method with pictures to prepare it.

  • 1 cup rice, soaked for 30 minutes
  • 2-3 tbsp. oil
  • 200 gms. boneless chicken, cut into strips
  • 1 tbsp. garlic, chopped
  • 1 onion, chopped
  • 1-2 eggs
  • 2 tbsp. sambal paste
  • salt to taste
  • 1 tsp. pepper powder
  • 1-2 tbsp. red chili sauce (opt)
  • 3 tbsp. spring onions, chopped
  • few cucumber slices
  • few tomato slices
  • coriander leaves to garnish

          Pressure cook the rice in 1 1/2 cups water for 1 whistle. When cool enough to handle, spread it on a plate or fluff t up with a fork. Keep aside.

          Make the omelettes with required quantity of oil and keep aside. Heat remaining oil and saute the garlic for a few seconds. 

          Now add the onion and fry till they turn translucent. Add the chicken and fry till they turn a pale brown colour and is almost cooked.

          Add the eggs and fry till it is well scrambled. Add the sambal paste and mix well. Add the boiled rice, salt and pepper. Give it a mix so that it combines well.

          Then add the red chili sauce, followed by 2 tbsp. spring onions. Mix well and serve along with sliced cucumber, sliced tomatoes, coriander leaves, spring onion and the omelette per serving.


                               Heat oil and fry the garlic till they changes colour.

                               Add the onion and saute till translucent.

                                Add the chicken strips and fry till light brown and cooked.

                               Add the egg and fry till it is well scrambled.

                               Now add the sambal paste and give it a mix.

                               Then add the rice, salt and pepper. Combine well.

Add the red chili sauce, followed by the spring onion. Mix and serve....

                   .....along with sliced cucumber, tomatoes, coriander leaves, omelette and
                   remaining spring onion .

Chili sambal-
  • 15-20 dry red chilies, soaked for an hour
  • 2-3 garlic cloves
  • 1 lemon grass, sliced
  • 8-10 shallots
  • salt to taste
  • 1/4 cup vinegar
  • 1 tbsp. sugar
  • 2-3 tbsp. oil
  • 2 tbsp. dried anchovies., cleaned, drained & pat dry

          Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.

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