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Nasi Goreng

Indonesia

Step 1 of 8

Nasi Goreng — step 1 of 8

Pound or blend the shallots, garlic, chillies and toasted terasi to a coarse paste.

Ingredients

4 servings

Bumbu (spice paste)

6 shallots, roughly chopped
4 cloves garlic
4–6 red bird's eye chillies, or 2 long red chillies for less heat
1 tsp (5 g) terasi (Indonesian shrimp paste), toasted

The rice

5 cups (about 750 g) cooked long-grain rice, cooled and refrigerated overnight
3 tbsp (45 ml) neutral oil
8 oz (225 g) boneless chicken thigh, cut into 1/2 in (1 cm) dice
6 oz (170 g) peeled raw prawns (optional) optional
3 tbsp (45 ml) kecap manis, plus more to taste
1 tbsp (15 ml) light soy sauce
2 large eggs, lightly beaten
2 scallions, sliced
Salt and white pepper

To serve

4 eggs, fried sunny-side up with crisp edges
1 small cucumber, sliced
1 tomato, sliced
3 tbsp (15 g) crisp fried shallots
Prawn crackers (kerupuk udang)

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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