This is a follow-up post on our Fusion Taste Team Challenge. Our first challenge was pad Thai, you can read all about it here. I combined the 2nd and 4th challenge as the wild boar insisted that I serve the grilled chicken with fried rice. I couldn’t say no as I also thought it would be an awesome combination.
Nasi goreng simply means fried rice in Malay and is a very popular dish in Southeast Asia. There are many variations and is typically stir-fried cooked rice in a tasty spicy sauce. Indonesian fried rice itself is usually quite plain, fried with only chili, garlic, onions, shallots and other seasonings. Additional ingredients such as meat, seafood or vegetables are rarely added into the fried rice, but instead, various accompaniments are served on the side, for example fried egg, crackers, sliced cucumber and the like.
For fried rice, I always use chilled overnight cooked rice. The rice looses a lot of moisture upon chilling and so you won’t get clumpy and mushy fried rice. You can cook the rice on the day, but you will have to leave to cool for several hours. If you really forgot or don’t have the patience, under cook the rice slightly before frying. I served mine with Malaysian spicy grilled chicken, stir-fried cabbage, crispy fried anchovies, thinly sliced omelette and red chili. Both dishes turned out really good. Both packed with rich and tasty flavors. The ayam percik marinade could use more chili though. Serving it with fresh red chili was a wise choice ;-P Overall, we were really impressed with the instant sauces and really enjoyed the combination.
Indonesian Fried Rice
Prep time: 15 mins
Cook time: 15 mins
Yield: serves 4
- 3 rice cups uncooked rice (yield about 1 kg of cooked rice)
- 3 eggs
- 2 cups dried ikan bilis (anchovies)
- 1/2 head white cabbage – shredded
- 1 bottle Indonesian Fried Rice ‘Nasi Goreng’ Paste
- 2 tbs kecap manis
- 1 red chili – thinly sliced
- Cook rice and leave to cool. Chill overnight.
- The next day, make an omelette with 3 eggs. Cool and shred it thinly.
- Deep fry or roast ikan bilis until crispy. [I used the Actifry for frying, was crispy after about 7 mins.]
- Fluff the cold rice with a pair of chopsticks or fork, mix in about 2 tbs of oil, this helps to loosen up the rice.
- Heat up a bit of oil in a work of frying pan, stir-fry cabbage until softened, seasoned to taste. Remove from pan and leave side for later use.
- Heat 1 tbs of oil in a wok or frying pan and add all the nasi goreng paste and cook for 1 min until aromatic.
- Stir in rice and cook for a further 3-5 mins or until heated through.
- Add kecap manis and season to taste.
- Serve with cabbage and garnish with shredded omelette, ikan bilis and red chili.
- Indonesian Fried Rice ‘Nasi Goreng’ Paste ingredients: Water, Onion, Dried Chilli, Shallot, Garlic, salt, Sugar, Tomato Paste, Modified Tapioca Starch,Vinegar, Black Pepper, Yeast Extract, Turmeric.
- 1 rice cup = 180 ml
Malaysian Spicy Grilled Chicken (Ayam Percik)
Prep time: 15 mins
Marinade time: 30 mins – overnight
Cook time: 10 mins
Yield: serves 4-6
- 1 chicken legs – de-boned
- 1 bottle Malaysian Chilli Coconut Marinade
- Combine chicken and marinade, mix and leave to marinade for at least 30 mins, preferably overnight.
- Grill until charred and done.
- Malaysian Chilli Coconut Marinade ingredients: Water, Coconut Milk, Sugar, Dried Chilli, Salt, Onion, Modified Tapioca Starch, Dried Bird’s-Eye Chilli, Black Pepper, Turmeric, Citric Acid.