RECIPE
Julie Lin
Nasi Goreng
Nasi goreng is one of the most recognisable dishes in Indonesian and Malaysian cooking . It simply translates as fried (‘ goreng ’) rice (‘ nasi ’) and can be adapted to use up any ingredients you have in the fridge . I adore using some mackerel with this – the smokiness lends punch and makes it slightly closer to a kedgeree in flavour .
SERVES 2
INGREDIENTS :
• 2 tbsp vegetable oil
• 2 spring onions , chopped into 4cm lengths
• 150g green beans , trimmed
• 300g cooked and cooled jasmine rice ( preferably one day old )
• 1½ tsp kecap manis
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 eggs
• 150g beansprouts
• Sambal belacan , to serve ( optional )
1 Put all the rempah ingredients into a food processor and blitz until paste-like . 2 Heat the oil in a wok over medium-high heat . Once hot , add the rempah , spring onions , and green beans . Fry for 1-2 minutes , constantly moving the paste so it doesn ’ t catch and burn . 3 Turn the heat down and tip in the cooled rice . Add a few tablespoons of water , the kecap manis , light soy , and fish sauce , then stir vigorously until it ’ s all mixed together . 4 Create a well in the centre and , with the heat still set to low-medium , crack one egg into the well . Allow it to scramble – once fully cooked through , mix it through the rice and add the beansprouts . Stir-fry with the rice for a few seconds until cooked . 5 Fry the remaining egg in a small frying pan over very high heat until crispy , then serve on top of the rice with a spoonful of sambal , if you fancy the spice .
Notes : It ’ s important to cook out the rempah , so all the flavours can coat the rice . Remember this is a simple dish to fry , but it ’ s all about making sure it ’ s not still wet at the end of the frying process . All of the day-old rice grains should absorb that flavour .
FOR THE REMPAH ( PASTE ):
• 1 long shallot
• 5 garlic cloves
• 2 red chillies
• 4 dried chillies , soaked and deseeded
• 2 tbsp ikan bilis ( dried anchovies ) or salted black beans
AS SEEN ON SUMMER KITCHEN goodfoodshow . com 117