Sig's Nasi Goreng

Name: How to cook Sig's Nasi Goreng - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sigrun

Sig's Nasi Goreng

I use to have pan fried nasi goreng little cakes from a take away in Germany in my teens. I have never forgotten the wonderful taste. Awesome food from Indonesia/Malaysia. I first ate it with chicken and goat, but it can be made with other meats too. Here I used chicken and beef that I needed to use up. Shrimps can also be used. This is a great meal to use up leftovers, using up rice, vegetables and/or shrimp. #mycookbook

Ingredient

Food ration :

4 servings

11/2 tablespoon

vegetable oil

175 gr

chicken breast thinly sliced

175 gr

other meat thinly cut

1-2 tablespoons

kecap manis (sweet thick soy sauce)

3-4 cups

white rice already cooked, kept in fridge

3 cloves

smoked garlic

1 cup

cooked peas and julienned carrots each

small white onion

large spring onions

1 teaspoon

chopped red chilli (or less)

2 tablespoons

kecap

1 handful

cashew or peanuts

medium sized eggs

spring onion

tomatoes

1/2

cucumber

Cooking instructions

* Step 1

Heat oil in pan, chop chilli, onion and garlic, add chilli and garlic to hot pan,stir for about 15 seconds then add the onion. Cook for about a minute to soften. Add the thinly sliced meat, when it is almost sealed add the 1-2 tablespoon kecap, stirring in and cooking until meat starting to take on colour. Add vegetables and nuts.

* Step 2

The cooked, cooled down rice is best kept in fridge as it makes it easier to stir fry. Add the cooked rice, the other 2 tablespoons of kecap. Cook for 2-3 minutes until sauce is reducing and rice starts to caramelise. Serve with tomato and cucumber and fried egg. This is how I remember it. Except the nasi goreng were made into fried little patties. I let the rice set a little, similar to a paella in a pan for this one.