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Nasi Goreng

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!

Serves 4

  • 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!

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