I’d never had Nasi Goreng before, until my friend Trav treated myself and Dan to dinner last week. It’s amazing! He also served chicken/beef skewers in a home-made satay sauce with the dish – we were certainly spoiled that night. I sat him down and demanded he give me this Indonesian recipe so I could share it with everyone.
The recipe was so good that, rather than think I could improvise with certain ingredients as I’d normally do, I’m sticking to exactly how Trav made it. I visited Chinatown in Adelaide which had all the extras I wasn’t necessarily able to get in the supermarket. Go forth and cook! It is well worth it, promise!
- 2 eggs, beaten
- 1 onion, sliced
- 3 spring onions, sliced
- 1 garlic clove, crushed
- 5cm piece fresh ginger, finely diced
- peanut oil
- 1 tsp sesame oil
- t tsp ketjap manis
- 2 cups shredded wombok (Chinese cabbage)
- 1 tsp sambal oelek
- 3 cups long grain rice, cooked and drained
- 1 tomato, diced
Add a little peanut oil to a hot wok and cook one of the eggs as a thin omelette. Remove, roll up tightly and then slice. Repeat with the other egg. Set aside.
Put a teaspoon of peanut and sesame oil in the wok and fry the onions, garlic and ginger until soft. Add the shredded wombok and fry for 2 minutes, or until soft.
Add the remaining ingredients (except the tomato) and cook on low heat till warmed through.
Serve in a bowl with the egg ribbons and tomato on top.
Eat – yum!
Nasi Goreng with Smoked Mackerel
Peanut Butter Cheesecake
Simple tomato sauce