I've
made this dish for over 30 years – which was a bit of a shock - I
still have my diary notes from 1987!
Nasi Goreng
is Indonesian and began life as a breakfast dish using up leftover
rice from the previous evening but has evolved into a popular street
food choice, right up to being served in posh restaurants. It can be
spicy or not depending on your taste and vegetarian or not. There's
Mie Goreng too
using noodles instead of rice.
What
follows is a series of variations on this original recipe, all of
which qualify as candidates for “dive in” dishes.
Nasi
Goreng
Serves
4-6
3
eggs
1
tbsp water
1
tbsp oil
4
tbsp vegetable oil
2
onions, finely chopped
2
garlic cloves, crushed or garlic paste
half
tsp chilli powder
8oz
(225g) cooked rice
6oz
(175g) cooked chicken or turkey meat, diced
6oz
(175g) peeled prawns, defrosted if frozen
2
tbsp dark soy sauce
1
tsp soft light brown sugar
1
tbsp lemon juice
6oz
(175g) cooked wafer ham, thinly sliced
black
pepper
Beat
the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or
frying pan. Pour in the egg and cook until set underneath, flip it
and repeat. Slide the omelette out of the pan on to a board, roll
up into a cigar shape and slice into strips – set aside.
Add
the vegetable oil to the wok and heat gently. Add the onions, garlic
and chilli powder and fry until lightly browned. Add the rice and
cook for a few seconds then stir in the chicken and prawns. Cook for
2/3 minutes.
Mix
the soy sauce, sugar and lemon juice together, then stir thoroughly
into the rice mixture. Fold in the ham then season to taste with
pepper. You can place the wok in the middle of the table and “dive
in” or spoon into serving bowls and garnish with the omelette
strips.
If this dish doesn't fit the “dive in” category then I don't
know what does. It's an all time favourite in our house. A definite
crowd pleaser and lip smackingly good to boot.
There's Mie to follow, a variation on a theme and time to zushz up
the original!
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