Perhaps Indonesia’s national dish, nasi goreng is enjoying a curious renaissance, appearing in all shapes and sizes across the archipelago in oh-so creative combinations of meats, herbs and garnishes. If you wander through the food courts of Indonesia’s glam shopping malls, you will see modern reinterpretations of it wherever you look. I recently found this particularly delicious nasi goreng on my travels in Jakarta. However, in the spirit of nasi goreng, feel free to add what you like (providing it tastes good!) as nasi goreng is all about experimentation.
SPICE PASTE
- 2 red shallots or 1⁄2 onion, finely chopped 6 garlic cloves, finely chopped
- 2 large green chilli, sliced
- 2 small green chillies, sliced (optional) 1/2 teaspoon shrimp paste
- 2–3 tablespoons vegetable oil
- 3 tablespoons finely chopped leek
- 120 g shelled raw prawns, finely chopped
- 3 kaffir lime leaves, rolled into a bundle and finely shredded 11/2 cups chopped choy sum or bok choy
- 1/4 cup snow peas, blanched
- 1/4 cup peas
- 1 teaspoon kecap manis
- 1/2 teaspoon fish sauce
- 3 teaspoons oyster sauce
- 1 cup cooked rice
- 2 tablespoons chopped lemon basil
- sea salt and freshly ground black pepper
- fried shallots to serve
- 1 grilled extra-large prawn to serve
- large krupuk to serve
Put the spice paste ingredients in a mortar and pound to a smooth paste, or blitz in a blender.
Heat the oil in a wok over medium heat and fry the spice paste for about 30 seconds.
Add the leek and prawns, lime leaves and toss for about 30 seconds, then add the vegetables and sauces. Toss until the vegetables are barely cooked. Add the rice and mix thoroughly. Remove from the heat and stir in the lemon basil. Taste for seasoning, adding salt, pepper and more sauces if needed. Serve topped with fried shallots, the grilled prawn and krupuk.
Serves 1
Discover more amazing Indonesian recipes from my cookbook Bali: Food of My Island Home
