Usually “Nasi Goreng” is known in Indonesia as fried rice. This is my version with Chicken and King Prawn.
A tasty dish as a main or side dish to add to your table of other Oriental dishes or buffet.
INGREDIENTS:
6 x Fresh King Prawns,
1 Large chicken breast (cut into sliced, bite sized pieces)
2 Tblsp. Vegetable oil – for drizzling from time to time
4 Cups long grain rice
1 Tblsp. brown sugar
1 – Tblsp. Kecap Manis – sweet soya sauce
Pinch salt & ground black pepper
THE PASTE:
2 – 3 shallots (finely chopped)
1 – 2 Garlic cloves (finely sliced)
1 fresh Chilli (finely chopped – optional, depending on your tolerance)
1 Teasp, Sambal Oelek
1/2 Teasp. Shrimp paste
1/2 Teasp. Tamarind paste
EXTRA:
2 eggs – beaten (for omelette sliced into strips – or 1 fried egg sunny side up per dish)
1 Tblsp. cornflour (to coat onions before frying)
2 – 3 Shallot onions (finely sliced to fry until crispy after mixing with corn flour) or you can buy ready made
TO SERVE
1 – 2 spring onions (chopped to garnish)
Fried onions
Egg (1 for fried egg per dish or 2 for omelette sliced into strips)
Cucumber (sliced into 3 to 4 slices)
a few prawn crackers or indonesian savoury crackers (umping)
STARTER CHOPPING BOARD:
Slice your chicken into fine slices and prepare your King prawns, by de-shelling and de-veining, so they will have “Butterfly” spines effect when you later cook.
Prepare your long grain rice (4 – 5 cups). Boil in water for around 20 – 22 mins. Drain water off and leave aside in fridge to dry off and firm up.
Prepare your paste – place chopped shallots, garlic, ginger and chilli (optional) in a mortar – roughly grind together.
Add the sambal Oelek, tamarind paste and shrimp paste.
Mix together with a spoon to prepare for cooking later.
Prepare your crispy shallot onions – unless you buy ready made. Finely slice the onions into rings, which should separate eventually by passing through your fingers.
Place your cornflour in a bowl, then mix your cut onions until loosely coated.
Fry the onions in a couple of drizzles of vegetable oil until crispy. Leave aside to dry off.
Now prepare your omelette with a couple of beaten eggs, seasoned with salt and pepper – unless you wish to serve each serving with a single fried egg, sunny side up when you are ready to later serve the plates.
When Omelette is cooked – cut into stripes and leave aside until ready to serve.
Add your sliced chicken to a hot wok / pan with a couple of drizzles of vegetable oil – it should start to sizzle. Season with salt and pepper. Fry lightly until lightly cooked and no longer pink – then leave aside on a kitchen towel to drain off the oil.
In the same pan, add a drizzle of more oil. Once heated, add the prepared prawns and quickly stir-fry until the butterfly spines open more and prawns become pink. Also leave aside on kitchen towel to drain off any excess oil.
Prepare your wok / pan with a drizzle of oil and heat. Add your prepared paste and lightly fry for a a short time until it becomes aromatic. Then add you brown sugar and mix in well.
Add your cooled chicken and stir-fry for a minute or so to ensure chicken is thoroughly cooked and well coated.
Add the white rice to the wok / pan and continue to stir-fry until rice is well heated and mixed in with the paste and cooked chicken.
Then add your cooked prawns topped with the kecap manis / soy sauce and stir well until mixed together with the rest of the contents of the wok / pan. Your dish is then ready to plate up.
Serve with a few sliced cucumber, handful of prawn crackers, a fried egg or strips of omelette and topped with sprinkle of fried onions and chopped spring onions. I hope that you will enjoy …..
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Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
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