Nasi Goreng
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Category:
Main Dishes/Shrimp
Rating:
0.00
Contributor:
portalplanet
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4 Servings
1.25 c Long grain rice
3.00 tb Vegetable oil
6.00 sl Smoked bacon
1.50 c Lean pork or chicken; diced
1.00 md Onion; chopped
2.00 Cloves garlic; crushed
1.00 Leek; sliced into rings
1.00 md Carrot; shredded
2.00 c Cabbage; chopped
1.00 ts Trassi oedang; (shrimp
-paste) *
1.00 tb Ketjap manis *
0.25 ts Cumin
0.25 ts Curcumae *
0.25 ts Coriander
1.00 ts Sambal oelek; (optional)
1.00 Salt to taste
Boil the rice according to the instructions on the package. Make sure
that the rice is fluffy.
In a wok, or large skillet, heat the vegetable oil and fry the bacon
and meat until they are done. Then, add the onion and garlic. Turn
the heat to medium and simmer for about 5 minutes.
Meanwhile, in a separate large saucepan, bring the carrot and cabbage
to a boil in about 4 cups of water. Boil for 3 minutes and then drain.
Add the leek and trassi to the meat mixture and simmer for 3 minutes.
Then, add the cooked cabbage and carrot mixture. Keep the entire
mixture on low heat and stir in the beaten eggs until they are well
incorporated. Add the ketjap manis and the spices. Stir well and add
the fluffy white rice. Mix well and serve warm.
Serving Ideas : May serve with sate (peanut sauce) on the side.
NOTES : Trassi is a shrimp paste found in Asian grocery stores. If
you do not have any, you can either use peeled shrimp mixed in with
the other meat, or leave it out all together. Ketjap manis is a
sweet soy sauce. Use regular soy sauce if you can't find this type,
but you are missing something wonderful! We don't use the cabbage
in our nasi. Instead of the spices listed above, we usually just buy
a Nasi goreng spice mixture at a Dutch store, or Chinese market. It
is easy, and very good. I don't know what curcumae IS, so I guess we
don't put it in our nasi! Recipe by: Let's Go Dutch Again
Posted to MC-Recipe Digest by Carol Hussey on
Mar 04, 1998
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