Prep 15 mins
Cook 10 mins
When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.
- 473.18 ml uncooked long-grain white rice
- 2 eggs, beaten
- 9.85 ml sesame oil
- 2.46 ml salt
- 226.79 g boneless skinless chicken thighs, cut into 1/2 inch strips
- 170.09 g raw shrimp, peeled
- 29.58 ml vegetable oil
- 29.58 ml chopped garlic
- 1 medium onion, finely chopped
- 9.85 ml finely chopped fresh gingerroot
- 14.79 ml dried shrimp paste
- 2.46 ml fresh ground black pepper
- 14.79 ml chili bean sauce or 4.92-9.85 ml sambal oelek
- 14.79 ml oyster sauce
- 14.79 ml ketjap manis or 14.79 ml dark soy sauce
- 44.37 ml finely chopped spring onions
- 118.29 ml fresh cilantro leaves, chopped
- Boil rice in plenty of salted water until cooked.
- Rinse, drain and spread the rice to cool.
- Do this at least two hours ahead, or preferably, leave overnight in the fridge.
- Combine eggs with sesame oil and salt, and put aside (see below).
- Heat wok or large frying pan over heat until hot.
- Add oil, and wait until it is very hot and slightly smoking.
- Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
- Then add chicken and shrimp and stir-fry for a further 2 minutes.
- Add rice and continue to stir-fry for 3 minutes.
- Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- Finally, add egg mixture and continue to stir-fry for another minute.
- Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
- These can then be used as garnish on the finished dish.
- Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
I will start out by saying there are so many variations of Nasi Goreng, it is hard to say one is the correct one. This one I found was pretty good. All the right steps are there. :) The one thing though is that oyster sauce was a bit strange, since I wouldn't consider it an Indonesian flavor (my mother is Indonesian and regularly cooked all sorts of dishes, and it had never ever been in our kitchen). I would leave that out and let the shrimp paste do its thing. Everything else was about right, except I used shallots instead of onion and garlic since that is just what I'm used to. If you want just a bit more of an aromatic experience, you can add 1/4-1/2 tsp cumin and coriander each to the shallots when you cook them up (not too much or it will be overpowering). Thanks for sharing this recipe.
I spent 4 months travelling around Indonesia and this recipe is terrible - the finished product tastes NOTHING like a Nasi Goreng. Dont waste your time, money and effort on this. I have no idea what all these positive reviews are all going on about.
really good! Thanks a lot! I used sambal oelek and added a bit more after since I love that sauce.