This one goes out to Janey. I wasn’t entirely sure if she intended to make a foodwish, but she said this:

capetowntocanada said: I simply loved your kedgeree recipe, but I wish I could make nasi goreng with a runny fried egg.

and that was invitation enough.

So let’s talk about Nasi Goreng, or Indonesian fried rice. It’s usually served as breakfast with a fried egg and garnished with crispy fried shallots. Unlike the Chinese or its more contemporary counterparts, the original Indonesian fried rice is actually a very humble dish. It consists of rice, shallot (or onion), chillies, parsley (this is a must) and, most importantly, this:

This is kecap manis (keh-chap mah-nees), or sweet soy sauce. Unlike the thin and salty condiment that’s usually referred to as the soy sauce, this one is thick and sweet, and its the one that’s used in Indonesian fried rice. It’s a staple in most Indonesian homes. You’ll find it next to the ketchup and the hot sauce (and the vinegar, in most). It’s also the godsend ingredient for barbeques. If a packet of ramen seasoning can save the worst of soups and broths, then this is its exact equivalent for barbeque marinades.

For this recipe I’m gonna throw in a couple of seafood just to make it more of a complete meal and of course the runny egg, which I think I’ve developed a sort of specialty for making. Let’s proceed!

NASI GORENG:

[ 1 to 1 1/2 cup cold cooked rice + 2 large garlic cloves, finely chopped + 2 shallots, finely chopped + 2 chiles, minced with seeds included + 1/4 teaspoon salt + 2-3 tablespoon kecap manis + 1 lb shrimp, peeled and deveined or your choice of protein (chicken, sausages etc) + 1 1/2 tablespoon oil + 1 tablespoon water + a bunch of parsley, chopped ]

Heat 1/2 tablespoon of oil in work or a frying pan. Throw in the shrimp (and squid rings, in my case) and stir fry until they turn opaque. Set aside.

In the same work or frying pan, heat the other 1 tablespoon of oil. Throw in the sliced shallots, garlic and chiles and stir fry for 30 seconds.

Add the cooked rice and heat through. Break up the lumps with the spatula.

Return the seafood (or meat) back into the pan. Add in the kecap manis and stir fry until the grains are coated. Add in the water just to loosen up the rice.

Finally throw half of the chopped parsley. Stir until combined.

Sprinkle the remaining parsley on top. Serve warm with fried eggs, prawn crackers, sliced cucumber and tomatoes.

Enjoy!