Nasi Goreng

This past week has been one of bad weather. I don’t usually dislike the rain- infact, I slightly enjoy splashing and I love the sound of rain pitter-pattering on my umbrella, or on the roof of our house as I’m snuggling into my warm, comfy bed.

But let’s just say that dark gloomy skies and sudden bursts of rain just don't go well with a long, boring day at uni. Especially when you’ve stayed up very late studying for a test the next morning and are so tired you could fall asleep straight away. And when you’ve got two very blocked noses which stubbornly refuse to let any air in no matter how much sniffing you do (here’s an interesting fact for you- trying to fall asleep whilst only breathing with your mouth is, well, close to impossible).

To be honest, I'd much rather stay in bed until the sun comes out again.



This is not to say that the past week has been a terribly depressing one for me. Infact, it's been quite a good week, especially after visiting UNSW for the first time to visit my friends, who I haven't seen for ages- and deciding that I like my uni better ;) And I got back two assignments which I was sure I'd failed but didn't end up doing too bad in. It's a shame they didn't count more- it means I still have to study for the end of semester exams :)

So in the spirit of all things bright and happy, here's a nasi goreng (indonesian fried rice) I attempted to make. I love nasi goreng not just because of the deliciously flavoursome fried rice which is so different to the chinese style fried rice, but also because of the bright, sunny-side-up egg on top, which I break into the steaming hot rice to let it cook further. I guess I was feeling a little too ambitious when I was making this and started adding lots of strange ingredients, which I won't tell you about. Otherwise I might sound like a complete idiot.

But hey- it didn't taste too bad!

Below is the original recipe which I had intended to follow.....

Nasi Goreng
Recipe from this cookbook

2 eggs
30ml/2tbsp water
105ml/7tbsp oil
225g pork or beef fillet
114g peeled cooked prawns
175-225g cooked chicken, finely chopped
2 fresh red chillis, halved and seeded
1cm cube shrimp paste
2 garlic cloves, crushed
1 onion, roughly chopped
675g/6 cups cold cooked long grain rice
30ml/2 tbsp dark soy sauce

1. Put the eggs in a bowl and beat in the water, with salt and peper to taste. Using a non-stick frying pan, make two or three omlettes, using as little oil as possible for greasing. Roll up each omlette and cut in strips when cold. Set aside. Place the strips of pork or beed in a bowl. Put the prawns and chopped chicken in separate bowls. Shred one of the chillies and reserve it.
2. Put the shrimp paste in a food processor. Add the ramining chilli, the garlic and the onion. Process to a fine paste. Alternatively, pound the mixture in a mortar, using a pestle.
3. Heat the remaining oil in a wok and fry the paste, without browning, until it gives off a rich, spicy aroma. Add the pork or beef and toss over the heat to seal in the juices, then cook for 2 minutes more, stirring constantly.
4. Add the prawns, and stir-fry for 2 minutes. Finally stir in the chicken, cold rice, dark soy sauce or ketchup and seasoning to taste. Reheat the rice fully, stirring all the time to keep the rice light and fluffy and prevent it from sticking to the base of the pan.
5. Spoon into indiviudal dishes and arrange the omlette strips and reserved chilli on top. Garnish with the deep-fried onions and coriander sprigs.