Nasi Goreng
ingredients

Servings: 4

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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

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Nasi Goreng
cooking steps

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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.

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Also learn my recipes,
tips & insights of these
famous peasant dishes

Brazil - Vatapa
France - Cassoulet
China - Cha Chiang Mein
Czech Republic - Houskove Knedliky
Indonesia - Nasi Goreng
India - Roghan Josh
Italy - Osso Buco
Japan - Oyako Donburi
Mexico - Huevos Rancheros
Morocco - Couscous
Spain - Arroz Con Pollo
Thailand - Tom Yam Kung
Turkey - Yalanci Dolma

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