Thursday, May 19, 2011

Nasi Goreng

The quintessential Indonesian snack food.

Serves: 6
Preparation: 10 minutes
Cooking Time: 10 minutes

knife, chopping board, saucepan, wok, measuring cup, metal spoon, small bowl for rubbish,


2 tablespoons Sweet soy sauce (Kecap Manis)
2 tablespoons Light Soy sauce
1 tablespoons Sesame oil
2 teaspoons Sambal belado or mild chili sauce (or fresh chilli slices)
Salt and pepper

Stir Fry
¼ cup Canola Oil
175 grams Firm tofu, cut into 1 cm cubes

4 cups Steamed rice, warm or cold
1 Onion, thinly sliced
2 Garlic cloves, thinly sliced
1 Red capsicum, thinly sliced
1 cup Chinese cabbage, thinly sliced
1 cup Green beans, cut into half and blanched (boiled till al dente in hot water)
1 cup Carrot, peeled and cut thinly into long matchsticks, blanched
1 cup Snowpeas, julienned into long strips

4 Eggs, fried or thin omelet slices
1 Tomato, thinly sliced
½ Cucumber, thinly sliced
¼ cup Bawang goreng – crispy fried onion

1. Combine all sauce ingredients and set aside.
2. Deep fry tofu till lightly golden, drain and reserve.
3. Keep 2 tablespoons of oil in the wok and gently fry onion and garlic.
4. Add remaining vegetables and stir fry till capsicum and cabbage have softened.
5. Add rice and tofu and mix through, add sauce and mix till evenly coloured.
6. Taste and adjust seasoning.

Serve in a mound with a fried egg on top of each serve, alternatively slice thin omelet pieces and scatter on top with a few slices of tomato, cucumber and crispy fried onion

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