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Remember, if the nasi goreng not spicy enough for you at the end, add more sambal to your plate until your nose runs sufficiently. Nasi Goreng is a fragrant Indonesian fried rice recipe, that is much easier to make at home than you think! Are you a fan of Indonesian cuisine?

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Ingredients - My version of Indonesian Nasi Goreng:

1. Get 3 cups of rice (cooked 1 day ahead) - I use Jasmine Thai rice. Basmati is fine
2. Need 3 tbsp of sambal paste (see note)
3. Need 4 - spring onions sliced
4. Make ready 3 for cherries tomato sliced
5. Provide 2,5 tbsp - Kecap manis - add when needed
6. Prepare 1 tbsp for soya sauce
7. Take 2 tbsp for butter
8. Get 1 tsp for white pepper
9. Provide 1 tsp - Knorr chicken powder
10. Prepare 1 tsp sesame oil (optional)
11. Require 2 eggs
12. Provide 2 - candlenuts grind smoothly (subtitute with cashew) - optional

Dutch food is greatly influenced by one of its former colonies: the Dutch East Indies (nowadays Indonesia). One of the most popular dishes is Nasi Goreng, a very versatile fried rice dish. Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), literally meaning "fried rice" in both the Indonesian and Malay languages. "This version of nasi goreng is my absolute favourite. The galangal and white pepper give it a good amount of heat, which is balanced by the Coconut & Sambal: Recipes From My Indonesian Kitchen by Lara Lee, photography by Louise Hagger and Lara Lee, is published by Bloomsbury.

My version of Indonesian Nasi Goreng instructions:

1. Sambal paste recipe is in my cookpad, but this can be replace with: 4 garlic and 3 shalllots, 3 chilly. Mince them all till smooth. If you used candlenut, this need to be grill for about a minute of two before grinding.
2. Heat the wok in high heat, add 1 tbsp of butter and cracked the eggs, make a scramble eggs, Put asied the eggs. Now, add the rest of the butter, put the sambal (or mince shallot, garlic and chillies) and candlenuts.
3. If you dont use sambal, make sure to stir fry this for at least 10 minutes, till its mix and cooked, we need to keep stirring as it is in high heat, Then put the cold rice mixed well. Put the kecap manis, soya sauce, knorr, salt and white pepper, still in very high heat, keep stirring.
4. When its all mixed, taste it. The consistency of the rice should be bit dry with a bit of smokey smells.
5. When you are sure all good, Add spring onion and tomatoes, mix and done. Enjoy!
6. Note: if I dont used pickle, I would mix a bit thinly sliced cabbage in my nasi goreng, and slice some cucumber when serving.

Full recipe for indonesia style nasi goreng and recipe for accompanying acar pickles, taken from Eleanor Ford's latest cookbook: Fire Islands How to make Indonesia's national dish, nasi goreng. As chef Eleanor Ford writes in her cookbook, Fire Islands: "Rice is treasured, never wasted or taken. My favourite Indonesian Nasi Goreng or fried rice is the so-called Nasi Goreng Seafood. This is basically Indonesian style fried rice with shrimps, squids and other seafood. So its ingredients is not dissimilar to a Spanish paella.

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