Indonesian Nasi Goreng for #Food of the World

We are going to Indonesia this month's #food of the world event. I made a very simple Indonesian dish called 'Nasi Goreng'. Nasi Goreng literally means 'fried rice' in Indonesia and it is simple rice dish spiced with kecap manis (sweet soy sauce), shallot, garlic and chili and is accompanied by other ingredients like egg or other protein.

Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.

The rice used in Nasi Goreng is usually cooked ahead of time and left to cool down, so it is best to cook the rice the day before and chilled in the refrigerator until ready to use. Kecap Manis or sweet soy sauce, is an essential ingredient for the fried rice. If you don't have it (like I did), then make your own using good old soy sauce and brown sugar (instructions included in the recipe).

This is a very flavorful and filling dish with the addition of veggies and spice paste. It is usually served with fried shallots, cucumber, scallions and fried egg on top.

Recipe from here:
Ingredients:
Cooked Rice - 3cups
Carrot - 1 large, peeled and cut into matchsticks
French Beans - 10~12, finely chopped
Bok Choy - 4 baby, chopped
Cabbage - 1cup, finely shredded
Shallots - 4~5, chopped
Garlic - 2 cloves, finely minced
Fresh red chili - 1, minced
Kecap Manis - 2tbsp (2tbsp regular soy sauce with 2tsp palm sugar or jaggery)
Salt & Pepper - to taste

For the Ground Paste
Tomato - 1 medium, chopped
Coriander seeds - 1tsp
Garlic - 3~4 cloves, minced
Red Chilies - 3, minced
Slivered Almonds - 2tbsp

For Garnish:
Spring Onions - 5~6, chopped
Fried Shallots - as needed
Fried egg
Cucumber - 1, thinly sliced
Fried Cashews

Method:

• Make the Spice Paste: Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.
• Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.
• Stir in the ground spice paste and fry for a few minutes until it doesn't smell raw anymore.
• Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.
• Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.
• Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.

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Pavani: http://www.cookshideout.com

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