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My version of Indonesian Nasi Goreng

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To cook an unforgettable My version of Indonesian Nasi Goreng, below are the components needed:

  1. Provide 3 cups of rice (cooked 1 day ahead) - I use Jasmine Thai rice. Basmati is fine.
  2. Use 3 tbsp of sambal paste (see note).
  3. Prepare 4 of spring onions sliced.
  4. Prepare 3 of cherries tomato sliced.
  5. Provide 2,5 tbsp of Kecap manis - add when needed.
  6. Provide 1 tbsp of soya sauce.
  7. Get 2 tbsp of butter.
  8. Take 1 tsp of white pepper.
  9. You need 1 tsp of Knorr chicken powder.
  10. Use 1 tsp of sesame oil (optional).
  11. Take 2 of eggs.
  12. You need 2 of candlenuts grind smoothly (subtitute with cashew) - optional.

After preparing the components, now you are ready to prepare your 5-star My version of Indonesian Nasi Goreng by following the procedures on this section:

  1. Sambal paste recipe is in my cookpad, but this can be replace with: 4 garlic and 3 shalllots, 3 chilly. Mince them all till smooth. If you used candlenut, this need to be grill for about a minute of two before grinding..
  2. Heat the wok in high heat, add 1 tbsp of butter and cracked the eggs, make a scramble eggs, Put asied the eggs. Now, add the rest of the butter, put the sambal (or mince shallot, garlic and chillies) and candlenuts..
  3. If you dont use sambal, make sure to stir fry this for at least 10 minutes, till its mix and cooked, we need to keep stirring as it is in high heat, Then put the cold rice mixed well. Put the kecap manis, soya sauce, knorr, salt and white pepper, still in very high heat, keep stirring..
  4. When its all mixed, taste it. The consistency of the rice should be bit dry with a bit of smokey smells..
  5. When you are sure all good, Add spring onion and tomatoes, mix and done. Enjoy!.
  6. Note: if I dont used pickle, I would mix a bit thinly sliced cabbage in my nasi goreng, and slice some cucumber when serving..

The galangal and white pepper give it a good amount of heat, which is balanced by the sweetness of the kecap manis and the saltiness of the soy and fish sauce. The fried duck egg with a runny yolk on top is sheer luxury. And the Indonesian version, nasi goreng, is right up there in the top tier - "one of the world's great comfort foods", according to Rick Stein, who developed a taste for it while filming there with. What make it bit different with other country is we used 'Kecap manis' (sweet soy sauce) - picture below - which can be bought online or in asian supermarket. I adapted my version of nasi goreng from three sites.

Recipe : My version of Indonesian Nasi Goreng

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