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My recipe for
the famous Indonesian
peasant dish
Nasi Goreng
 
Servings
4

Ingredients

Long
grain white rice
35 centiliters or 1
1/2 cups

Small
shrimp
225 grams or 1/2 pound

Boneless
smoked pork shoulder (or ham)
225 grams or 1/2 pound

Boneless
chicken breast
1 medium sized

Peanut
(or other veg.) oil
80 milliliters or 5 tablespoons

Eggs
2 large

Thickly
sliced white onions
12 centiliters or
1/2 cup

Shrimp
paste
5 milliliters or 1 teaspoon

Soy
sauce
5 milliliters or 1 teaspoon

Finely
minced garlic
5 milliliters or 1 teaspoon

Ground
cumin
2 milliliters or 1/2 teaspoon

Ground
turmeric
2 milliliters or 1/2 teaspoon

Ground
coriander seeds
2 milliliters or 1/2 teaspoon

Thinly
sliced green chili peppers
60 milliliters or 5 tablespoons

Diced
unpeeled cucumbers
6 centiliters or
1/4 cup

Steps

Cook
the rice (according to package directions) the day before proceeding to step 2.
When it has cooled, refrigerate it.

Remove
the rice from the refrigerator 2 hours before beginning step 3.

Shell
and devein the shrimp. Cut the smoked pork into 1 centimeter (or 1/3 inch) cubes and the chicken
breast into 1 1/2 centimeter (or 1/2 inch) cubes.

Heat
60 milliliters or 4 tablespoons of the oil in a very large skillet over moderate heat.

Beat
the eggs. Add them to the hot oil, tilt the skillet so that the eggs form a thin
pancake, and fry until the eggs are set. With a slotted spatula, transfer the
egg pancake to paper towels; pat it dry. Slice it into long thin shreds and
reserve them for step 10.

Fry
the pork in the hot oil for 1 minute, constantly stirring and tossing it. Add
the chicken and fry the mixture for 1 minute, constantly stirring and tossing
it. Add the shrimp and fry the mixture for 3 minutes, constantly stirring and
tossing it. Transfer the mixture to a warm platter.

Add
and heat the remaining tablespoon of oil. Reduce the heat to low to moderate.
Sauté the onions for 3 minutes, or until they are golden brown. Stir frequently.

Add
to the onions the shrimp paste, soy sauce, garlic, cumin, turmeric, coriander
seeds, and 50 milliliters (3 tablespoons) of the chili peppers. Quickly stir the mixture.
Promptly add the rice. Gently break up any rice clumps. Stir in two thirds of
the shrimp, pork, and chicken.

Raise
the heat to moderate and constantly stir and toss the mixture in the pan for 2
minutes.

On
a warm serving platter, mound the rice mixture in the shape of a volcano.
Artistically garnish it with the shredded egg, arranging the pieces vertically
on the slope of the "volcano." Also decorate the mound with the diced cucumbers
and the reserved shrimp, pork, chicken, and chili peppers. Serve immediately.


nasi goreng
 
 















 


 


 


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