Wednesday, March 6, 2013

Nasi goreng- Malaysian/ Indonasian fried rice

 
Nasi Goreng literally means "fried rice" in Indonesian. This rice preparation is indigenous to Malaysian and Indonesian cuisines. Traditionally, Nasi Goreng is made with left over rice and is flavored with Soyasauce, lime or tamarind, meat, fish or vegetables and is topped with fried egg. There are many versions to this rice dish. And this my vegetarian version has, peas, coconut, corn and a variety of toppings.
 
 
This version is inspired from Asha Khatau's "exciting vegetarian cuisines of the world". I say "inspired" because, I have made so many changes to the recipe that I am not even sure if there is any ingredient that remains unchanged. Despite all the changes, I must say that this rice tasted just awesome and it made our meal hearty and gratifying.
This dish is extremely versatile. The vegetables and the toppings can be changed to suit your tastes and the heat of the chili can be adjusted to your liking as well.
 
 
 
 
Nasi goreng recipe
preparation time: 15mins
Cooking time: 10 mins
Serves- 4

Ingredients:
Long grained rice- 1 cup
Sesame Oil- 2tbsp
onion- 1 large, chopped fine
Garlic- 2 cloves
Kashmiri red chilis- 3, deseeded
Ginger- 1" piece
Fresh or frozen peas-1/4 cup
Fresh or frozen corn kernels-1/4 cup
Grated fresh coconut-2tbsp+2tbsp
Light soya sauce-1-1/2 tbsp
Sugar- 1 tsp
Salt to taste
Lemon juice- 2tsp
Freshly ground Pepper powder to taste
To garnish:
Chopped  and toasted cashews, spring onions and chopped tomatoes
 
 

Method:
 
  • Cook rice in 1-1/2 cup of water and set aside.
  • Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
  • Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
  • Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.
  • Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
  • Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes
Note:
  • You can substitute the cashews with roasted and crushed peanuts
  • You can substitute the corn kernels with equal quantity of peas.
 
 

10 comments:

  1. The pics are lovely , making me drool !!!! Jus love the dainty bowls .
    I usually make it for dinner ( with leftover lunch rice ) topped with scrambled / half fried eggs !!

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  2. neat presentation.. very colorful rice..

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  3. I love Nasi goreng!! We eat it a couple of times a month. As you said there are so many variations and yours sounds fantastic. Thanks for being a part of the YBR.

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  4. so yummy I love this version.. I want this for my lunch

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  5. Love the fried rice..I'm searching for the perfect fried rice after we had a good dinner in an Indonesian restaurant.
    today's recipe

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  6. A mouthwatering dish! Your nasi goreng looks ever so scrumptious.

    Cheers,

    Rosa

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  7. I am drooling at your pictures of fresh grated coconut. Nasi goreng sounds delicious.

    I have something for you at my blog, check out http://sattvaa.blogspot.com/2013/03/liebster-award-recognition.html

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  8. This looks great! Thanks for participating in this month's DMBLGit contest!

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