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Nasi Goreng

July 29, 2005

I just posted the chinese brocoli in oyster sauce recipe that I made earlier in the week, and wanted to mention that I served it on top of nasi goreng and the flavours really complimented each other beautifully. But then I remembered I hadn't posted my nasi recipe...

Something of a convience meal, I make this very regularly, usually for lunches. It freezes and reheats really well and is just delicious.

First you need the flavour sachet I use - it's called Indofoods Nasi Goreng and costs about $1 from the asian section of most supermarkets (I've bought it from safeway and coles so it's readily available)

Here are some notes I passed on to a friend that will give you the gist - but basically you use the flavour sachet, some precooked rice, and whatever veg and meat you like. Click for more info!

nasi.

I cook about 4 cups cooked basmati rice per seasoning sachet I use. Sometimes I make two sachets worth in my huge wok (that makes about 7 generously sized lunches for michael)..

So you cook the rice, but don't use it till the day after (or, I freeze cooked rice, and then defrost it when I need it).

You can put anything you like in and in fact i've even used it as a noodle sauce with hokkien and thin rice noodles. It is really strong and gross smelling when you just put the paste in, you only get the good flavour once it's "diluted" by the rice or noodles.

But this is how I do it

pan fry a little oil, diced onions and green capsicum for a couple of minutes.. Add heaps of chopped mushrooms..

Add sliced chicken breast and pan fry for another couple of minutes (don't let chicken cook through though or it will be dry at the end)*

I sometimes add and egg or two at this stage and swoosh it around a bit.

Add the paste, it will come out solid so let it heat up and stir around.

then add your rice or noodles and stir it all in. give it another minute or two to fry, and voila!

* Sometimes instead of cooking the chicken at this stage, I'll precook it. Simmering it in chicken stock with sherry and soy sauce added for just a short time until only just cooked, then letting it rest, works particularly well and makes it easy to shred and then add to the pot just before adding the paste.

Posted by lee_taylor at July 29, 2005 04:19 PM