Indonesian Pork and Prawn (Shrimp) Rice (Nasi Goreng) Recipes

Ingredients :

3 eggs

pinch of salt

4 tbsp vegetable oil

6 shallots, or 1 large onion, chopped

2 cloves garlic, crushed

1 piece fresh ginger, 2.5cm long, peeled and chopped

2-3 small red chilies, seeded and finely chopped

1 tsp tamarind sauce

1 piece shrimp paste, 12mm square, or 1 tsp fish sauce

1/2 tsp turmeric

6 tsp creamed coconut

juice of 2 limes

2 tsp sugar

1/2 tsp salt

350g lean pork or chicken breast fillets skinned and sliced

350g fresh or cooked prawn (shrimp) tails, peeled

175g bean sprouts

175g Chinese leaves, shredded

175g frozen peas, thawed

250g long grain rice, cooked to make 700g

1 small bunch coriander or basil, roughly chopped, to garnish

Method :

In a bowl, beat the eggs with a pinch of salt. Heat a non stick frying pan over a moderate heat. Pour in the eggs and move the pan around until they begin to set. When set, roll up, slice thinly, cover and set aside. Heat 1 tsp of the oil in a wok and fry the shallots or onion until evenly brown. Remove from pan, set aside and keep warm. Heat the remaining 3 tbsp of oil in the wok, add the garlic, ginger, and chilies and soften without coloring. Stir in the tamarind and shrimp paste or fish sauce, turmeric and shrimp paste of fish sauce, turmeric, coconut, lime juice, sugar and salt. Combine briefly over a moderate heat. Add the pork or chicken and prawns (shrimp) and fry for 3-4 minutes. Toss the bean sprouts, Chinese leaves and peas in the spices and cook briefly. Add the rice and stir fry for 6-8 minutes, stirring to prevent it from burning. Turn out onto a large serving plate, decorate with shredded egg pancake, the fried shallots or onion and chopped coriander or basil.

Nasi Goreng is an attractive way of using up leftovers and appears in many variations throughout Indonesia. Rice is the main ingredient, although almost anything can be added for color and flavor.

Serves 4-6

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