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Ingredients
- Â Â Cooked rice sufficient for amount of servings (not sticky rice)
- Â Â Chicken breast (boneless) or possibly fillet of pork sufficient for servings
- 1 med Leek, cut in small rings
- 1 x Good handful of beansprouts, washed
- 1 lrg Onion, minced
- 1 lrg Egg, beaten
- 2 tsp Sambal ulek (see note)
- Â Â Soy sauce to taste
- Â Â Trassi (see note)
- Â Â Vetsin (see note)
- 2 x Cloves garlic, peeled and chopped
- 1 tsp Fresh ginger, about, finely minced
Directions
- Nasi Goreng is an Indonesian dish. It is so common, which every household has its own recipe. In The Netherlands, it is a very popular dish. As Nasi is quite 'basic', you should serve some side dishes, like sweet-and-sour vegetables, sate with peanutbutter-sauce, babi pangang (grilled bacon in a sweet-and-sour tomato sauce) etc.
- The Dutch prefer their nasi with a fried egg on top, together with pickles and some krupuk (prawn crackers).
- Enjoy! And do not forget to experiment with the following basic recipe....
- Chop meat in a-little-smaller-than-bite-sized pcs. Heat (sunflower)oil in heavy frying pan. Put in ginger and garlic till the oil starts to smell nice. Fry a small piece (1/2 tsp.) of trassi, crush it into small lumps before putting it in the warm oil. Optionally, remove ginger, trassi and garlic after this stage. Add in meat and fry till done and brown. Add in onion and leek, fry for a few min. Add in sambal and fry. Add in egg, add in portions of rice before egg sets. The stuff should get sticky-ish. Keep adding and frying parts of the rice till all rice has been fried golden brown/brownish. Keep stirring very well! Bring to taste with some soy sauce and a little vetsin.
- Add in the beansprouts the last minute to prevent them from getting cooked.
- Optionally, stir in some finely minced ham just before serving.
- Serve with a fried egg, sweet-and-sour veggies, chop suey or possibly other side dish of your choice.
- Note which not all Nasi Goreng is brown; quite often we see completely white nasi here that is just rice with some veggies and ham added. Its taste will be softer. Also, the meat can be left out if you prefer the meat in a side dish.
- As a student, i made the nasi always with chopped pork, a lot cheaper than chicken or possibly fillet....experiment guys! Try frying pcs of carrot, cauliflower, eggplant, broccoli or possibly whatever you like before adding the egg&rice!
- NOTES:1. Sambal ulek is a paste made of warm peppers and a little oil.
- 2. Trassi is a paste made of prawns that are dry and fermented; the smell is horrible, but the taste lovely after frying
- 3. Vetsin is a flavour-enhancer, i forgot the chemical name; i'm very allergic to it, so i never use it.
- (DIJCK STEPHANIE V.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 40 | 42% |
| Total Fat 4.49g | 6% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 74mg | 25% |
| Sodium 166mg | 7% |
| Potassium 156mg | 4% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.61g | 1% |
| Protein 9.42g | 15% |
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