Preparation time: 35 minutes
Total cooking time: 25 -- 30 minutes
Serves 4
Ingredients for the nasi goreng recipe:
2 eggs
oil, for cooking
3 cloves garlic, finely chopped
1 onion, finely chopped
2 red chillies, seeded and finely chopped
1 teaspoon dried shrimp paste
1 teaspoon coriander seeds
1/2 teaspoon sugar
200g (61/2 oz.) rump steak, finely sliced
200g (61/2 oz.) peeled raw prawns
3 cups (550g/1 lb 2 oz.) cold cooked rice
2 teaspoons kecap manis
1 tablespoon soy sauce
4 spring onions, finely chopped
3 tablespoons crisp-fried onions
Directions for the nasi goreng recipe:
1. When you want to start trying the nasi goring recipes, follow this guidelines. First, beat the eggs with a pinch of salt until foamy. Heat a frying pan and lightly brush with 1 tablespoon oil. Pour about one-quarter of the egg into the pan and cook for 2 minutes until the omelette sets. Flip and cook for 30 seconds. Remove from the pan and repeat with the remaining egg. When the omelettes are cold, gently roll up and shred finely.
2. Mix the garlic, the onion, the chilli, the shrimp paste, the coriander and the sugar in a food processor or mortar and pestle until a paste forms.
3. Heat a wok over high heat, add 1 tablespoon of the oil and fry the paste for 1 minute or until fragrant. Add the steak and prawns and stir-fry until they change colour. Add 2 tablespoons oil and the rice. After that stir-fry, breaking up any lumps, until the rice is well heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute. Serve immediately, on a bed of lettuce and cucumber, garnished with the omelette strips and crisp-fried onions.
Nutritional Value for the nasi goreng recipe:
Protein 20 g;
Fat 23 g;
Carbohydrate 44 g;
Dietary Fibre 3.5 g;
Cholesterol 125mg;
Energy 1942kJ (465cal)
Total cooking time: 25 -- 30 minutes
Serves 4
2 eggs
oil, for cooking
3 cloves garlic, finely chopped
1 onion, finely chopped
2 red chillies, seeded and finely chopped
1 teaspoon dried shrimp paste
1 teaspoon coriander seeds
1/2 teaspoon sugar
200g (61/2 oz.) rump steak, finely sliced
200g (61/2 oz.) peeled raw prawns
3 cups (550g/1 lb 2 oz.) cold cooked rice
2 teaspoons kecap manis
1 tablespoon soy sauce
4 spring onions, finely chopped
3 tablespoons crisp-fried onions
Directions for the nasi goreng recipe:
1. When you want to start trying the nasi goring recipes, follow this guidelines. First, beat the eggs with a pinch of salt until foamy. Heat a frying pan and lightly brush with 1 tablespoon oil. Pour about one-quarter of the egg into the pan and cook for 2 minutes until the omelette sets. Flip and cook for 30 seconds. Remove from the pan and repeat with the remaining egg. When the omelettes are cold, gently roll up and shred finely.
2. Mix the garlic, the onion, the chilli, the shrimp paste, the coriander and the sugar in a food processor or mortar and pestle until a paste forms.
3. Heat a wok over high heat, add 1 tablespoon of the oil and fry the paste for 1 minute or until fragrant. Add the steak and prawns and stir-fry until they change colour. Add 2 tablespoons oil and the rice. After that stir-fry, breaking up any lumps, until the rice is well heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute. Serve immediately, on a bed of lettuce and cucumber, garnished with the omelette strips and crisp-fried onions.
Nutritional Value for the nasi goreng recipe:
Protein 20 g;
Fat 23 g;
Carbohydrate 44 g;
Dietary Fibre 3.5 g;
Cholesterol 125mg;
Energy 1942kJ (465cal)
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