How to make Nasi Goreng - this kid-friendly recipe is so simple a child can cook this Indonesian fried rice dish! Actually, my oma does not put garlic in it, but I like to add it. You can make this recipe from left-over veggies and meat. We always keep a jar filled with 50-50 with turmeric (kurkuma) powder and cumin powder. I add this spice mixture to many dishes, including the Nasi Goreng. Tip: you can always add water when the pan is too hot and ingredients start to burn. The water will lower the temperature. Send me a photo of your Indonesia rice dish and I'll show it in one of my videos and on my blog. Don't forget to subscribe to my channel, "like" this video and share it with your Indonesian food loving friends. Selamat Makan, Enrica
### Recipe of Nasi Goreng Ingredients: Add as many (left over) veggies to this dish as you like. Below are just indications of quantities. - 200g onions or shallots - 2 cm ginger root - 1 clove of garlic - 400 grams of mixed vegetables in pieces, for example pieces of string bean, peas, corn, bell pepper, carrot. - 200 grams of meat, such as bacon or chicken - 200 grams of shrimp or prawns, if you like it - 1 or 2 stock cubes - 1 teaspoon of cumin, I like cumin so I put a lot more in it - 1 teaspoon of turmeric, I like that too, so I put in a lot more - 300 grams of cooked rice. - 3 tablespoons of vegetable cooking oil, I use odourless coconut oil For the peanut sauce: pack of just-add-water peanut sauce. I like to add peanut butter to it. Serve with: sambal (hot chili sauce, for adults), prawn crackers "kroepoek", cucumber, fried onions, peanut sauce and possibly one fried "sunny side up" egg per person. How to make Nasi Goreng: 1. Chop the shallots / onion, ginger and garlic. Fry these with the oil in a skillet for about 3 minutes. The heat should not be too high and stir often, so that the onion becomes translucent and the garlic does not burn. 2. Add the meat and cook until it is hot or cooked. If you do not have much time, you can now also fry the shrimp or prawns. 3. Add the turmeric, cumin and stock (possibly dissolved in some boiled water) and the cooked rice. Mix well so that all the rice gets the golden yellow colour. Taste if you need more herbs or stock. 4. Add the shrimps and let them cook slowly in the dish. Put the lid on the pan. Stir regularly. Meanwhile, make the peanut sauce and cut the cucumber in slices. 6. The food is ready when everything is cooked and warm. 7. Serve with sunny side up egg (optional) and kroepoek.
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