Prawn Nasi Goreng (from allrecipes.com)
- 2 tablespoons vegetable oil
- 3 eggs, beaten
- 1 zucchini, chopped
- 1 carrot, chopped
- 8 green onions, sliced
- 1 clove garlic, crushed
- 2 cups cooked rice
- 1/2 pound cooked prawns
- 2 tablespoons dark soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sweet chili sauce
- 2 tablespoons fresh chives, chopped
- Heat half of the oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
- Heat the remaining oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir fry for three minutes. Add the garlic, rice, prawns, soy sauce, ketchup, sugar, sesame oil, and chili sauce; stir thoroughly.
- Serve immediately, topped with the egg strips and chopped chive.
Nasi goreng, literally meaning “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal includingstir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic,tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind ofnasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia There are many Indonesian cuisines but few national dishes. Indonesia’s national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung or food stall, travelling night hawker’s cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.
Click here for an interesting article from the New York Times about Nasi goreng.
Problems so far
#1. My cooking style generally involves cooking with whatever I have around the house. I either choose a recipe based on the ingredients I have, or make up a recipe. Therefore with the prawn nasi goreng I used brown rice instead of white rice, white onion instead of green onion, cucumber instead of zucchini, and no chives on top. It turned out delicious, but would have probably been more authentic and even better tasting had I used the proper ingredients. It’s hard, though, because I’m going to either end up spending a fortune on all sorts of different ingredients that end up going bad because I don’t use enough of them, or I’ll end up making a lot of meals with the exact same ingredients (could be an interesting addition to the experiment, now that I think about it).
#2 Timing – I am slowly getting better at timing, but I am still impatient with some things, which means I end up with some parts cooked way before other parts of the meal. With this meal I had the veggies and egg ready way before the rice was done cooking, so I had to set them aside and wait for the rice before continuing to cook. I need to work on this.
The life of a server – just finished another 12-hour shift and am making Lebanese Tabouli/Tabbouleh at 1:30am!