Nasi goreng
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Indonesian fried rice, or nasi goreng, is a savoury sweet treat that’s worth adding to yesterday’s leftover rice. For a proper frying result, the wok needs to be hot.
Ingredients for six
3 dl basmati rice cooked 4 eggs 1 large onion 1 pss pea-corn-pepper 3 handfuls chinese cabbage strips 200g150g large prawns (frozen ok) 1 pinch of ginger; 3 cloves of garlic salt and pepper; a generous amount of salt and pepper (the salt is good) Cashew butter and coriander leaves for garnish
Spicy sauce
0.5 dl sweet soy, Ketjap Manis 1 dl Thai chilli sauce 1 tbsp ground coriander
Melt the pea-corn-pepper and prawns. Cook the rice until cooked according to the instructions (may well be fresh rice from the cupboard). Stir in the spicy sauce. Crack the eggs into the cup and stir gently with a fork.
Peel and grate the ginger. Peel and slice the garlic cloves. Peel and finely chop the onion. Chop the Chinese cabbage.
In a blender, add a generous splash of cooking juices, ginger and onions. Quick freeze and add the chickens – surfaces closed. Then into the pan go the prawns, the butter to the surface and half of the spicy sauce. A quick boil and all the other ingredients are mixed in. Add more oil if necessary. The rice should be browned from there and the eggs cooked in the mixture.
When the nasi goreng is ready, spoon it into a bowl (mould) and pour into a serving dish. Pour the rest of the spicy sauce over the dish and garnish the nasi goreng with cashew peel and coriander leaves.
Asia Chicken dishes Shrimp
