administratorBack to bold, spicy flavors! This time, we’re diving into Indonesian cuisine. Nasi goreng literally means “fried rice” in both Indonesian and Malay, and there are countless variations depending on the ingredients used. The key element, however, is always cooked and chilled rice.
This version is inspired by Bali, featuring the flavors characteristic of the island. It’s fragrant, spicy, and packed with layers of flavor – a true feast for the senses.
Ingredients (serves 6)
Spicy Balinese Paste (Base Gede):
3/4 tsp black peppercorns
1/4 tsp freshly grated nutmeg
15 g roasted peanuts or macadamia nuts
1/2 tsp sesame seeds
30 g shallots, roughly chopped
15 g ginger, grated or finely chopped
20 g galangal, grated or chopped (or substitute extra ginger)
1/2 tsp turmeric
2 stalks lemongrass, tender parts finely chopped
10 g garlic, chopped
3 bird’s eye chilies, chopped
1/2 tsp shrimp paste
1 1/2 tsp sugar
1/2 tsp salt
1 1/2 tbsp vegetable oil
Juice of 1/4 lime
Fried Rice:
Vegetable oil for frying
375 g shallots, thinly sliced
Salt, to taste
300 g long-grain rice, cooked and cooled (weight before cooking)
100 g cooked green beans, cut into 2.5 cm pieces
20 g garlic, minced or pressed
2–3 bird’s eye chilies, finely chopped
1 medium carrot, cut into matchsticks
1 tbsp tomato paste
1 tbsp ketjap manis (sweet soy sauce)
250 g chicken breast, cut into small pieces
1 tbsp light soy sauce
8 spring onions, finely chopped
Garnish:
6 eggs
1/4–1/2 cucumber, sliced
2 medium tomatoes, cut into wedges
Shrimp crackers
Asian-style pickled vegetables (optional)
Spicy Balinese Paste:
Grind or pound the black pepper, peanuts, and sesame seeds. Transfer to a blender with the remaining ingredients and blend until smooth. If needed, add a little water to help the ingredients combine.
Fried Rice:
Heat a generous amount of oil in a large wok or pan. Fry half of the shallots until crispy and dark brown. Drain on paper towels.
Clean the pan, add about 2 tbsp oil, and fry the chicken until cooked through. Remove and set aside.
Add a little more oil to the pan and heat. Fry the remaining shallots, carrot, garlic, and chilies until the carrot softens slightly.
Stir in the Balinese paste and fry for about 1 minute. Add the ketjap manis and tomato paste, stir for another 30 seconds.
Add the chicken, green beans, and rice. Stir-fry everything for about 2 minutes. Add soy sauce and spring onions, mix well, and remove from heat.
Serving:
Fry 6 eggs sunny-side-up in a separate pan. Serve the fried rice topped with an egg, garnished with cucumber, tomato, shrimp crackers, and crispy shallots.
This Nasi Goreng is vibrant, flavorful, and perfect for a hearty lunch or dinner with a touch of Bali in every bite.
