Indomex Nasi Goreng

Serves 3-4

INGREDIENTS

  • 125ml Indomex Nasi Goreng Spice Jar
  • 2-3 cups cooked Basmati rice (preferably cooled overnight to prevent stickiness)
  • 2 tablespoons Coconut Oil, Indomex Peanut Oil or Canola Oil
  • 200-300 grams Protein, thinly sliced (Chicken fillet, de-shelled Prawns, Pork Fillet or Tofu)
  • 2 cloves crushed garlic
  • 2 teaspoons Indomex Sambal Oelek or 2 finely diced chilli’s (or to taste) (optional)
  • 2 tablespoons Fish Sauce or 1 teaspoon Trassi (Shrimp Paste)
  • 2-4 dried lime leaves
  • 3 shallots finely sliced (or 1 medium size brown onion)
  • ¼ cup Indomex Ketjap Manis (sweet soy sauce)
  • 2 cups shredded cabbage

TO SERVE

  • Fried eggs (we prefer the yolks runny as adds to the yumminess)
  • Atjar Tjampoer (sweet & sour pickle)
  • Sliced cucumber
  • Sate Sauce (optional but delicious)
  • Kroepoek (prawn crackers) (optional but delicious)

METHOD

  1. Heat oil in the wok and fry the garlic, shallots (onions), lime leaves and chilli until translucent
  2. Add in the chicken, pork, prawns or tofu and fry until almost done
  3. Add the Nasi Goreng paste and fish sauce or terasi and fry for 2-3 minutes
  4. Add the shredded cabbage and fry for a few minutes until lightly cooked but still crunchy
  5. Add the cooked cold rice and Ketjap Manis (100ml or to taste)
  6. Continue to fry over a low heat allowing the rice will begin caramelising from the Ketjap Manis (this gives the Nasi Goreng its distinctive brown colour and deep more-ish flavour)
  7. Spoon into bowls, top with a fried egg and a side of Atjar Tjampoer & sliced cucumber
  8. ENJOY!

Traditionally Nasi Goreng is served with veg pickle, sliced cucumber & prawn crackers on the side

 ** you can leave the shrimp paste or fish sauce out for a vegetarian option or if you have seafood allergies but might then need to add a little miso paste, light soy sauce or salt to season

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Indomex – because flavour matters