Nasi Goreng Ayam 21/07/2017
Nasi Goreng is one of the many fast foods of Indonesia and Malaysia. There are a large number of variations but essentially it is fried rice. The over-all style is Indonesian with its ancient origin in China. The main distinctions of Indonesian fried rice compared to its Chinese and other Asian counterparts are the application of sweet soy sauce, and the stronger, hot and spicier taste. Indonesian nasi goreng often add krupuk (crackers) and bawang goreng (fried shallots) to give a crispy texture.
- 350 gr. Long Grain Rice cooked and allowed to cool overnight
- 2 Tbsp. Vegetable Oil
- 3 Eggs
- 1 Onion
- 2 fresh Chillies, Sambal Ulek or Sambal Badjak.
- 3 Garlic cloves
- 3 green onions
- 2 shallots
- 1 teaspoon Ground Coriander seeds
- 1 teaspoon Ground Cumin seeds
- 250 gr. Chicken meat
- 250 gr. Shelled Prawns
- 3 Tbs. Kecap Manis (sweet soy sauce)
- Freshly prepared Prawn Crackers or other similar crackers
- Crisp Fried shallots
- Make an omelette with the beaten eggs and stand aside. When cool cut into strips for later addition.
- Heat the oil in a wok or large frying pan. Add the chopped onion, sliced shallots and green onions, garlic and chillies. Fry until the onion is soft.
- Add the Coriander and Cumin. Slice Chicken into strips and add to the pan. Stir fry until just cooked.
- The next addition is the prawns and these should be continuously stirred as they cook until they just begin to show signs of pinkness and no more. It’s an important trick to remember for all asian dishes with prawn. This will produce both the best texture and final flavour..
- As soon as the prawns show the first signs of cooking, add the rice, sweet soy sauce and the omelette strips and cook for a further 5 minutes.
- Garnish with some of the chopped green onion, crisp fried shallots and prawn crackers.