AMAZING NASI GORENG
Make and share this Amazing Nasi Goreng recipe from Food.com.
Provided by Carol H
Categories Long Grain Rice
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Boil the rice according to the instructions on the package. Make sure that the rice is fluffy.
- In a wok or large skillet, heat the vegetable oil and fry the smoked bacon and pork or chicken until done.
- Add the onion and garlic.
- Turn the heat to medium and simmer for about 5 minutes.
- Meanwhile, in a separate large saucepan, bring the carrot and cabbage to a boil in about 4 cups of water. Boil for 3 minutes; drain.
- Add the leek and trassi oedang to the meat mixture; simmer for 3 minutes.
- Add the cooked cabbage and carrot mixture.
- Keep the entire mixture on low heat and stir in the beaten eggs until they are well incorporated.
- Add the ketjap manis, cumin, curcumae, coriander, and sambal oelek if using.
- Stir well and add the fluffy white rice.
- Mix well and serve warm.
- Serving Ideas:.
- May serve with sate (peanut sauce) on the side.
- NOTES : Trassi is a shrimp paste found in Asian grocery stores. If you do not have any, you can either use peeled shrimp mixed in with the other meat, or leave it out all together.
- Ketjap manis is a sweet soy sauce. Use regular soy sauce if you can't find this type, but you are missing something wonderful! We don't use the cabbage in our nasi.
- Instead of the spices listed above, we usually just buy a Nasi goreng spice mixture at a Dutch store, or Chinese market. It is easy and very good.
- I don't know what curcumae is so I guess we don't put it in our nasi!
Nutrition Facts : Calories 430.5, Fat 16.4, SaturatedFat 3.3, Cholesterol 13.2, Sodium 312.4, Carbohydrate 60.2, Fiber 4.3, Sugar 4.2, Protein 10.4
NASI GORENG
A colorful stir-fried rice dish of shrimp and eggs seasoned with a spicy soy sauce mixture.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
- Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
- Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
- Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.
SPICY NASI GORENG
Nasi Goreng is an Indonesian dish. It's easy to do and the variations are endless. To date, there are three other vegetarian versions posted on Zaar; but I've checked and this one is different. The recipe is borrowed from the BBC's Good Food magazine and posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Long Grain Rice
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
- While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
- Whizz the garlic, half the chilli and half the onion to a paste in a blender.
- Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
- Season and stir in the coriander leaves; serve immediately.
NASI GORENG
This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.
Provided by Brian Holley
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
- Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
- In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
- Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
- Garnish with the eggs.
Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 15.6, Cholesterol 167, Sodium 1043.9, Carbohydrate 85, Fiber 3.2, Sugar 3.5, Protein 12.1
NASI GORENG
This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best.
Provided by Pete Flannery 2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
- Crumble the stock cube into the water, stir to dissolve it and add to the rice.
- Bring to a vigorous boil.
- Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
- Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
- Using a wok (ideally), heat a generous quantity of oil until its just beginning to smoke, swirl around the wok so the sides are coated.
- Add coriander, meat and salt, fry for about five minutes turning regularly.
- Add the onion mixture and mix well together over the heat until all are cooked.
- Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
- Make an omelette and break it into the mixture before serving.
- Serve with a side dish of tomatoes and cucumber.
- Soy sauce adds to the flavour when served.
Nutrition Facts : Calories 482.8, Fat 12.4, SaturatedFat 3.4, Cholesterol 69.8, Sodium 370.9, Carbohydrate 62.3, Fiber 4.2, Sugar 4.3, Protein 29.4
SIMPLE NASI GORENG
Not a fully authentic version but quick and ideal for using up leftover rice. For a more filling dish add some cubes of tofu and stir fry in the onion paste.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the rice until the water runs clear. Place in a pan with 600ml water and bring to the boil. Cover and cook on a very low heat for 15 mins, all the water should have been absorbed. Spread out the rice in a shallow dish and allow to cool.
- Heat a wok and beat the eggs. Scramble the eggs, remove and set aside.
- Place the garlic, half the chilli and half the onion in a blender and process to a coarse paste. Heat the ground nut oil and fry the paste for 1 minute.
- Add the remaining onion and chilli, pepper and carrots. Stir fry for 2 minutes Add the cold rice and fry for a further 3 mins until the grains are separated and all the ingredients mixed well.
- Add soy, spring onions and egg and fry for a further 3 mins so all is combined and the rice is hot.
- Serve as is or garnished with coriander.
Nutrition Facts : Calories 466.3, Fat 13.2, SaturatedFat 2.6, Cholesterol 93.1, Sodium 565.7, Carbohydrate 75.9, Fiber 3.9, Sugar 5.7, Protein 11.2
NASI GORENG
This recipe is one of my adopted recipes. I finally made it and it is really a full flavored dish. It does require a lot of prep but is so worth it. The intro from the psoting chef: "This is one of the most popular and well known Indonesian rice dishes. I have tried many versions and I always come back to this one. Chicken can be substituted for the shrimp."
Provided by PaulaG
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Saute bacon, crumble and set aside.
- To reserved bacon fat, add red onion, celery, green onions, carrot, garlic and mushrooms- saute until tender.
- Add soy sauce, fish sauce, catsup, brown sugar, coriander seeds, white pepper, curry powder and sambal oelek- saute 1-2 minutes to let flavors develop.
- Mix in cooled cooked rice- put pan aside and keep warm.
- In another pan saute shrimp in 1 tbl oil, salt and pepper to taste, mix into rice.
- In the same pan, add 1 tbl oil, add beaten eggs and cook to desired degree of doneness, Turn out egg like a crepe, cut into thin strips and reserve.
- Heat rice mixture through, mixing until sufficiently hot, put rice on plates, sprinkle with bacon bits, green onion, cilantro and egg strips.
Nutrition Facts : Calories 442.1, Fat 9.7, SaturatedFat 2.5, Cholesterol 337.4, Sodium 2495.1, Carbohydrate 51, Fiber 4.5, Sugar 7.1, Protein 37.1
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