Freitag, 2. Dezember 2011

Fried rice (indonesian style)

I longed for a sea food paella with shrimps, mussels and small cute squids but I did not make it into town due to my back. I had to think about something else - something with fried rice. This is a dish I use to make with different ingredients depending on my fridge. It is really spicy and hot, some sort of Nasi Goreng. I like the roasted onions, which add a certain typical flavour to this dish, the most and always have to keep my fingers away from the onion plate or they will be gone long before serving.
Nasi goreng



Todays ingredients:
2 cups long grain rice (uncooked)
1 big chicken breast without skin and bones, diced in finger thick cubes
1/2 green squash, diced*
1 red pointed bell pepper, diced*
1 carrot, diced*
3 leaves white pointed cabbage, cut in chunks, thick parts removed
1 red hot chili, minced
4 bigger onions, cut in 3 mm thick slices
2 spring onions, sliced
3 garlic gloves, sliced
1 little ginger knob, grated
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
3/4 teaspoon tumeric
heaped tablespoon sambal oelek (indonesian chili paste)
2 tablespoons instant flour (wheat flour with a special milling grade)
1 cup oil
4 eggs
Sweet chili sauce to taste
Salt to taste

First steam the rice and afterwards let cool on a tray. You may use left over rice but don't use sticky rice.
Marinate the chicken with chopped chili, grated ginger, garlic and a little sweet soy sauce until rice is done.
Toss the onion slices in flour until well covered and separated into rings.
Heat oil in a wok. Deep fry the onion rings in 4 batches until golden brown and crisp. Transfer onions on a plate covered with paper kitchen towel to get rid of excess oil and sprinkle a little salt. You may buy ready made roasted onions in asia food stores. They are quite good, but I like them freshly made.
Filter oil to a really fine mashed metal strainer to get rid of the browned flour leftovers and wipe clean the wok with a kitchen paper towel. Give a little cleaned oil back to the wok and stir fry the vegetables until the carrots are a little softer. Transfer vegetables to a bowl, stir fry the meat with attached garlic until browned, add to vegetables and spice up with oyster sauce and a little salt.
Add oil to the wok and stir fry rice with tumeric until hot and getting slightly roasted, add vegetables, meat, sambal oelek, maybe salt, and just stir fry a little longer. Adjust seasoning as you wish.
For each serving prepare one fried egg (sunny side) up in a separate pan.
Serving: serve rice topped with fried egg, deep fried onions (can be reheated in mircowave), spring onions and a dash sweet chili sauce or sambal oelek.


And yes - this is so not food for people on diet...

*) 1 cm dices or cut in match sticks

Kommentare:

Hiroyuki hat gesagt…

Looking forward to seeing a photo!

Agreed. Certainly not for me right now. (I'm losing weight slowly but steadily.)

I suppose that by sticky rice, you mean Japonica, short-grain rice, but I have no alternative but to use it when making fried rice!

Hiroyuki hat gesagt…

Thanks for the photo. It looks a lot like Japanese omurice オムライス without egg coating. It makes me crave omurice and long-grain rice!

And, the pointed cabbage looks intriguing! I did some googling and found it's called tongari kyabetsu とんがりキャベツ in Japanese.