PANCH PURAN NASI GORENG
Early on in my relationship with my husband, he lived in Indonesia for business. During our many phone calls (which cost enough to put a down payment on a house), he would describe the incredible nasi goring, or fried rice, a national dish full of bold flavors. A few years ago, I was invited to Southeast Asia to cook in Jakarta. I had heard quite a bit about Jakarta's foo--the freshness of the produce, the amazing markets, and of course, nasi goring. It was the first thing I tried. The flavor profiles of Indonesian cuisine were truly inspiring and a logical fit with one of my Indian favorites, panch puran. Traditionally, panch puran is a mixture of five spices in equal proportion, including fenugreek, black mustard seeds, cumin seeds, onion seeds, and fennel seeds. However, lovers of this spice blend vary the proportions to suit their personal palates. A delicious union of soulmates, this blend of flavors will create epicurean memories that will keep you coming back.
Provided by Maneet Chauhan
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Combine the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds in a small bowl.
- Cook the beaten egg in a small amount of oil in a wok. Remove the egg to a plate to cool. Shred the egg using a fork.
- Heat the oil in a wok. Add the spice mix. Saute until the spices start to crackle. Add the shallots, garlic, chiles and shrimp paste. Saute until the shallots are tender. Add the cabbage and shrimp. Cook until shrimp are cooked through.
- Raise the heat to high. Fluff the rice with a fork and add it to the wok, along with the salt and soy sauce. Add additional oil if needed. Stir-fry until well mixed and heated through.
- Garnish each serving with cucumber, tomato, some of the shredded egg and a fried egg.
SPICY CHICKEN NASI GORENG
A fried rice dish from Indonesia with eggs, chicken, coriander and plenty of spicy Asian flavours
Provided by Lucy Netherton
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper.
- Pour out most of the oil from the wok and wipe with kitchen paper. Add the eggs, swirl to coat the pan in a thin omelette layer, cook until set, then remove. Roll up, slice and set aside.
- Add the paste to the wok with the chicken and cook through, adding a splash of water if it starts to stick. Tip in the rice and remaining soy sauce, then mix well to coat all the grains. Heat through until piping hot. Add the omelette and the peas, warm through, then divide into 2 bowls and top with the shallots and coriander.
Nutrition Facts : Calories 529 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
HOLI RASGULLA
One of my favorite Indian desserts is rasgulla, paneer (cheese curd) dumplings poached in sugar syrup. These treats are usually snow-white, but here I'm adding some color to them in honor of Holi, the Hindu festival of colors.
Provided by Maneet Chauhan
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the milk in a large saucepan and bring to a boil. Add the white vinegar. Stir until the milk curdles, 3 to 4 minutes.
- Line a colander with cheesecloth. Pour in the curdled milk. Rinse the curds under cold water.
- Gather up the sides of the cheesecloth and twist firmly but gently to squeeze out excess liquid.
- Knead the paneer (cheese curds) by hand until it is smooth and no longer grainy. Divide the paneer into 4 equal parts. Knead the turmeric and saffron into one part to color it yellow, adding yellow food coloring as needed. Knead enough beet juice into another part to color it pink, adding red food coloring as needed. Knead green food coloring into another part to color it green. Leave the final piece white.
- Roll the paneer into small balls about the size of walnuts. Set aside.
- In a large pot, combine the sugar, cardamom, rose water and 5 cups water. Stir and boil the water for 5 minutes. Drop the paneer balls one by one into the boiling sugar water. Cover the pot and boil until the rasgulla double in size, about 10 minutes.
- Remove the rasgulla from the sugar syrup and immediately place into a bowl of ice and water until cooled, 2 to 3 minutes (this will prevent them from shrinking in size). Drain and serve the rasgulla garnished with rose petals, pistachios and coconut.
NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
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