One of the most iconic rice dishes on the planet, nasi goreng can be a simple bowl of fried rice with few ingredients or a cornucopia of flavours complimented by pieces of beef, chicken, prawns, squid and assorted vegetables among the rice. At its most basic it contains chillies, garlic, spring onions, seasonings and soy sauce, choice of fish and meat, plus omelette shreds, fried egg, cucumber pieces and tomatoes as a garnish. This is the all dancing, all singing version.
500 g long grain rice, cooked 250 g chicken breast, marinaded in 50 ml soy sauce and 150 ml water, cooked, chopped small 240 g beef fillet, sliced thin 200 g prawns, chopped into small pieces / small shrimp 200 g squid body, blanched in hot water, sliced thin 8 spring onions, sliced thin 8 tbsp basa gede spice paste (below) 120 g peas / green beans, cut small 1 egg, beaten 50 g button mushrooms 45 g butter / 45 ml vegetable oil 3 garlic cloves, crushed, chopped 8 green chillies, sliced thin along length 2 tbsp sweet chilli sauce 1 tbsp oyster sauce 1 tsp sweet soy sauce Salty soy sauce, splash Green peppercorns, ground, pinch
4 eggs, fried 4 tomatoes, quartered 300 g shallots, sliced thin, fried to a crisp in 60 ml vegetable oil 1 cucumber, sliced thick, quartered
Make an omelette with the egg seasoned with a pinch of green peppercorns, fold out onto a board or plate, roll up and cut into thin strips. Fry onions and garlic in the butter or oil in a large wok. Add paste, fry for a few minutes, then add the mushrooms, chillies and peas. Add squid, shrimp and chicken. Fry beef in a separate wok. Add rice, cook for a couple of minutes, stir in chilli sauce and oyster sauce, add beef and egg strips. Season with soy sauces. Garnish with a fried egg per person, tomatoes and cucumbers.
Basa Gede BALI spice paste
Ideally the hard ingredients for this paste should be pounded with a pestle in a mortar until coarse, the shrimp paste and sugar added, and then loosened with the lime juice. This creates a thicker paste. This quantity is for a blended version, that can be stored for later use.
240 g galangal root, chopped small 180 g ginger root, chopped small 150 g shallots, chopped small 6 limes, juiced 5 lemon grass stalks,chopped small 125 g candle / cashew / macadamia / pecan nuts 125 g garlic, chopped small 125 g hot red chillies, chopped small 125 g turmeric root, chopped small 120 ml coconut oil / vegetable oil 60 g palm sugar, pounded 30 g green coriander stalks, chopped small 30 g shrimp paste, pounded 15 g black peppercorns 15 g sesame seeds 10 g nutmeg
Grind peppercorns, nutmeg and sesame seeds to the powder. Blend chillies, coriander, galangal, garlic, ginger, lemon grass, nuts, shallots and turmeric with the lime juice and 90 ml of oil. Add shrimp paste, sugar and ground spices, blend several times until smooth. Fry for three minutes in remaining oil. When cool store in sterlised jars.
INDIGENOUS INGREDIENTS = Chillies |Galangal | Green Coriander Leaves | Green Peppercorns | Lemon Grass | Palm Sugar | Prawns |Rice | Shallots (red onions) | Shrimp Paste | Squid | Sweet Soy Sauce | Turmeric Root
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS