Nasi Goreng (Indonesian Fried Rice recipe)
Ingredients
300 grams of quick cooking rice
300 grams chicken breast (we always bake a few slices Bacon finely cut)
Freshly ground white pepper
4 shallots or 2 medium onions
2-3 garlic cloves
1 teaspoon shrimp paste
2-3 teaspoons sambal oelek
4 tablespoons sunflower oil
5 tablespoons sweet soy sauce
4 tablespoons chicken stock
3-4 up peteh beans freezer or jar
One and a half teaspoon of coriander
2 teaspoons cumin powder
1 tsp lemon grass powder
Snuf laos powder
4 beaten eggs in 2 tablespoons oil, baked and cut into strips
100 grams of cooked ham, cut into strips
4 bags sate (or freshly made)
Prawn crackers of your choice
Instructions
Cook the rice according to the instructions on the Pack. let it cool completely. (Cook him preferably a day in advance)
Cut the chicken breast into thin slices and sprinkle the slices with some black pepper.
Peel the shallots and garlic cloves and slice them fine.
Mix the sambal trasi and pass through it. heated in a wadjang
Or casserole 3 tablespoons oil and cook the onions and garlic to spicy.
Add the chicken strips and cook them, until the meat is discolored.
Add the soy sauce, broth and finely cut up peteh beans and stir through.
Let simmer covered about 3 minutes until the chicken is tender.
Scoop now the cold rice and let everything 5 minutes soft bins.
Season with ground cumin, coriander, Lemongrass and laos.
Cut the ham into very thin strips.
Add the ham and eggs.
Serve with the fried rice satay, prawn crackers, and possibly pickles, and sautéed onions.
Ingredients
300 grams of quick cooking rice
300 grams chicken breast (we always bake a few slices Bacon finely cut)
Freshly ground white pepper
4 shallots or 2 medium onions
2-3 garlic cloves
1 teaspoon shrimp paste
2-3 teaspoons sambal oelek
4 tablespoons sunflower oil
5 tablespoons sweet soy sauce
4 tablespoons chicken stock
3-4 up peteh beans freezer or jar
One and a half teaspoon of coriander
2 teaspoons cumin powder
1 tsp lemon grass powder
Snuf laos powder
4 beaten eggs in 2 tablespoons oil, baked and cut into strips
100 grams of cooked ham, cut into strips
4 bags sate (or freshly made)
Prawn crackers of your choice
Instructions
Cook the rice according to the instructions on the Pack. let it cool completely. (Cook him preferably a day in advance)
Cut the chicken breast into thin slices and sprinkle the slices with some black pepper.
Peel the shallots and garlic cloves and slice them fine.
Mix the sambal trasi and pass through it. heated in a wadjang
Or casserole 3 tablespoons oil and cook the onions and garlic to spicy.
Add the chicken strips and cook them, until the meat is discolored.
Add the soy sauce, broth and finely cut up peteh beans and stir through.
Let simmer covered about 3 minutes until the chicken is tender.
Scoop now the cold rice and let everything 5 minutes soft bins.
Season with ground cumin, coriander, Lemongrass and laos.
Cut the ham into very thin strips.
Add the ham and eggs.
Serve with the fried rice satay, prawn crackers, and possibly pickles, and sautéed onions.