My Favorite Indonesian Dish Nasi Goreng

Ingredients

Boneless skinless chicken breasts, pork, or steak
Prawns (see spicy Louisiana Prawns recipe)
1 tbsp oil
1 onion, chopped
1 Leek chopped
2 cloves garlic minced
1 ½ tsp Asian chili paste
½ cup chopped red pepper
3 cups cooked rice (I like wild rice)
½ cup frozen peas
½ cup frozen corn
Soya sauce (to taste)
Chicken stock seasoning (to taste)

Garnish

2 eggs, lightly beaten
½ cup chopped cucumber
Grated carrot

Peanut Satay Sauce

4 teaspoons vegetable oil
2 teaspoons sesame oil
½ cup minced red onion
2 tablespoons minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice

Spicy Louisiana Prawns

½ cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon soy sauce
Pinch of cayenne pepper
2 cloves garlic, chopped
1 tablespoon honey

Preparation

Mix all ingredients for spicy Louisiana prawns and marinate.

Mix all ingredients for Peanut Satay Sauce and set aside.

Cut chicken into 1/4-inch (5 mm) thick strips; set aside.

In wok or large skillet, heat oil over medium-high heat; cook leeks, onion, and stirring, for 3 minutes or until softened. Add chicken and red pepper; cook, stirring, for about 4 minutes or until chicken is no longer pink inside.

Heat up cooked rice, corn and peas; stir until heated through. Add soya sauce &

chicken stock seasoning.

Cook marinated prawns on high heat for a few min until cooked through.  Do not over cook.

Garnish:

Beat eggs; cook eggs, without stirring, omelet style, for about 3 minutes or until set and bottom is golden. Cut into thin strips. Serve eggs, cucumbers and grated carrot on side or top of dish.

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