Nasi Goreng

Hootanany

Anyone have a nice recipe for this dish.
Many thanks in advance.

Curry Addict

we eat this a lot. ill dig out the recipe we use

Hootanany

Curry Addict wrote: »

we eat this a lot. ill dig out the recipe we use

Cheers looking forward to it:D

Curry Addict

Nasi Goreng

2 cups of rice, washed , soaked
2 Tbs. Vegetable Oil
4 Eggs
1 Onion, chopped
1 Green Chilie, finely sliced
1 Garlic Clove, crushed
1 medium leek, cleaned, quartered and sliced
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
3 tbsp. light soy sauce

Start by washing the rice, soak for 15 to 20 min. , in the meanwhile boil a good amount of water, once that boils put in the rice and boil for about 8 minutes, drain, leave in the drainer to cool down. ( best is to do this a few hours ahead so the rice will be cold and easier to handle )
Prepare the vegetables.
Heat the oil in a wok, add the onion, garlic and chilies (for a less spicy nasi goreng, deseed the chilies first) and fry for 5 minutes on medium heat
Add the leek to this mixture, stir fry for 5 minutes.
Add the coriander and cumin and stir fry for another minute
In the meanwhile, fry the eggs, leave the yolk whole.
Add the rice, add one spoon at the time and stir in until all the rice is added.
Stir in the soysauce, put the eggs on top.


Satay kebabs

Ingredients

2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
4 chicken breast cut in even sized cubes
1 tablespoon fish sauce
salt, small pinch
peanut or sunflower oil 4 tablespoons
curry (Malaysian or Indonesian) powder 1 tablespoon
1 tablespoon turmeric
125 ml. coconut milk
3 tablespoons of palm sugar

toast the coriander and cumin seeds gently in a frying pan without oil on a medium heat for about 5 minutes, stirring and shaking to make sure they don’t burn.
Remove from the heat and grind with a mortar and pestle to make a fine powder. ( you could substitute ready ground seeds but this is less flavoursome )
Put the chicken cubes in a bowl and add the toasted seeds, fish sauce, salt, oil, curry powder, turmeric, coconut milk and sugar.
Mix thoroughly and set aside for half an hour.
Thread on skewers and grill for 8 minutes each side under a medium hot grill or oven bake for about 15-20 minutes in a medium hot oven.

Make the Satay peanut sauce whilst the kebabs are cooking.





Satay sauce

½ tablespoon of vegetable or sunflower oil
3 Thai shallots finely chopped (or 1 regular)

4 cloves of garlic, finely chopped
4 cm. piece of ginger, peeled then finely chopped
2 sticks of lemongrass, finely chopped
1 red chili, sliced thinly and deseeded
½ teaspoon of shrimp paste
150 gr. roasted peanuts, grinded in mortar and pestle or coffeegrinder
½ teaspoon of ground cumin
½ teaspoon of ground coriander
½ teaspoon of turmeric
200 ml coconut milk
200 ml chicken stock
2 tablespoon tamarind concentrate
2 teaspoons palm sugar
2 tablespoons fish sauce
1 tablespoon lime juice

Heat oil to a medium heat and fry the shallots, garlic, ginger, lemongrass, chilies and shrimp paste until they start to brown.

Stir in the peanuts quickly and add the cumin, coriander and turmeric. The peanuts should absorb all the previous ingredients and the pan will go dry so quickly stir in the coconut milk and then the chicken stock.

Add the tamarind, palm sugar and fish sauce and cook for 5 minutes or until the sauce reaches the consistency you prefer. Stir in the lime juice and serve

Swampy

Get some Sambal oelek in there as well.

Curry Addict

yes a nice big dollop of sambal on the side is always good :pac:

Mrs Fox

I do several versions of Nasi Goreng but this is my favourite. It has a Thai twist to it but I guarantee you it's delicious.


Nasi Goreng ala Thai
(serves 2-3)

3 cups cold cooked rice, preferably from the night before
2 tbsp sunflower oil
2 large eggs, beaten
1 small onion OR 4 shallots, chopped
2 garlic cloves, minced
4 kaffir lime leaves, middle stem removed and finely sliced
1 tbsp Thai curry paste (I use green as I like a bit of heat but you can use red or yellow)
2 tbsp soy sauce
1 cup cooked prawns (I prefer raw shelled ones, just cook it slightly longer)
1 cup mixed vegetable (I use mix of carrot, peas, sweetcorn & red pepper)
Salt and pepper to taste
Chopped fresh coriander or chives, optional



1. Heat 1 tbsp sunflower oil in a wok on medium high. Add the eggs and lightly scramble. Scoop the eggs out and set aside.

2. Heat the remaining oil in the same wok on high. Add the onions/shallots, garlic and kaffir lime leaves. Saute for a minute, then add the curry paste and soy sauce. Keep stirring for another minute.

3. Add in the prawns and mixed vegetables and quickly stir it around. Add the cold cooked rice in and mix well, until the rice grains are coated with the sautéed paste. Season to taste.

4. Add in the scrambled eggs. Another quick stir and remove from heat.

5. If using, serve the fried rice with chopped coriander or chives on top.

Tipperary animal lover

How about heading to Indonesia and enjoying it for real!!! You can't beat sitting in a warung and eating a bowl of it with satay chicken and a bottle of Ice cold bintang ...... Happy days