Nasi Goreng
The classic of Indonesian rice dishes. Great flavour, texture and definitely worth making.
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2 cups long grain white rice
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2 ½ cup water
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3 tablespoons grapeseed or peanut oil
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1 medium onion, diced
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2 cloves garlic minced
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2 Tbsp. fresh ginger, minced
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1 Tablespoon sambal olek (Indonesian chili paste)
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1 cup shredded Napa cabbage
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½ pound raw prawns (peeled and roughly chopped)
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2 teaspoon fish sauce
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2 Tbsp. soy sauce
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1 Japanese or Lebanese cucumber, sliced thin
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2 large shallots, fried crispy
Bring the rice and water to a boil, turn down to simmer and cook until the water is absorbed. Spoon into a bowl and cover the rice with a damp cloth.
until completely cold.
Heat the oil in a wok, add the onions garlic, ginger and sambal, sauté on high heat for about 2 minutes. Add the cabbage and prawns and stir fry for about 5 minutes, add the fish and soy sauce. Toss to combine, stir in the rice and mix until heated. Season with sea salt and ground pepper to taste.
Transfer to a serving dish, arrange the cucumbers around the edge of the dish and top with the crispy shallots.
Serves 6
