A few months ago a friend, Jacqueline came over and said that she would cook us an Indonesian dinner, as she only lived across the hall, she prepared it all in her apartment and then brought it over. It was so delicious that I asked her to please teach me how to make it and even better would she mind if I blogged about it, she being all nice and everything, said, of course she would…
… then Christmas happened and we never quite got around to it, but finally last Saturday we managed to get together to cook the meal, and boy was it worth the wait! I took a whole lot more photos, but as they were “action shots” they are a bit blurry, so sadly I can’t use them. Before I go on, a Jacqueline is a fashion designer who designs really awesome clothes. You can check out her website here and you will see that they are great.
One thing Jacqueline has asked me to point out, is that you will note in the ingredients, that we have used prawns, sausage and chicken, you can use ALL three or simply ONE of the three, it is classically made with just one, but I misunderstood her list of ingredients and bought all 3! So whilst it was very nice, this is known as Fiesta Nasi Goreng, rather than plain old Nasi Goreng. So it is entirely up to you what you use.
There is a lot of vegetables and chopping work, but you can do this all beforehand and then it is simply a matter of adding each ingredient at the correct stage, so whilst the list of ingredients may look daunting, don’t be put off because it is a wonderful wonderful dish to make and I will be making it quite a few more times. Now onto the recipe kindly shared and cooked by Jacqueline.
Fiesta Nasi Goreng
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: 4 People 1x
- 2 Chicken Breasts (if you are only using chicken, and it’s for 4 people, then use 4 chicken breasts)
- 100 g raw prawns (likewise, double up if only using prawns)
- 2 Chinese Sausage (or normal sausage) you can buy Chinese sausage from your local Chinese store. You can also use normal good quality sausage of course and again, double up if only using sausage.
- 2 peppers (Red or Yellow)
- 1/2 cucumber
- 6 spring onions (you use the whole thing except for the roots!)
- 4 red chillies less if you prefer it milder, more if hotter
- 10 tbsp light soy sauce
- 2 tbsp sweet soy sauce found in a Chinese store
- 2 eggs
- 3 cloves of garlic finely diced
- 1 Onion finely diced
- 1 large handful unsalted peanuts (this is entirely optional and is simply to give it texture)
- 3 tbsp sesame oil
- 200 g cooked rice basmati is fine, it just should be sticky rice.
- 1 large wok or frying pan
- If you haven’t made the rice, do so now, as you need it to add into the dish, so the first thing you do before prep of ingredients, is to cook your rice!
- Prepare all your ingredients first by finely dicing the onion, garlic, peppers, 1/2 cucumber, red chillies, spring onions (using the whole spring onion expect the roots). For the prawns, leave as they are, for the chicken, cube it into 2cm cubes. For the sausage, simply slice it. They should look something like the picture below –
- Heat the Sesame oil in the wok until smoking, then add the garlic, onion and chilli and fry for about 3 minutes until golden.
- Add the eggs one at a time and really stir them around the wok/pan until they are nice and scrambled and broken up, this will take about 2 mins.
- Add the chicken and the sausage (if using) and cook for about 3 minutes until coloured, stirring around the whole time so that it is colouring all over.
- Now add the prawns and cook for another 2 minutes until the prawns start to turn white or pale pink.
- Then add the peppers, spring onion and cucumber and cook for 2 mins.
- Then add the rice and mix the rest of the ingredients in with it, so that it is all combined.
- Now add the soy sauce. When you are adding this try and pour it over ALL the rice so that it is easier to combine, mix well until combined.
- Add the sweet soy sauce and combine with the rest of the ingredients.
- Sprinkle over the peanuts, mix to combine and then taste for seasoning, it should be fine as the soy sauce is quite salty anyway, but you may want to add pepper.
- Dish up into however many bowls and eat and enjoy!
This dish will keep well in the fridge for a couple of days, so if you have it for a week day supper or a Sunday evening dinner, then it’s worth making a bit extra as you can then have it for your lunch the next day. It is of course much nicer on the day it is cooked, but still, it is tasty and when you heat it up at work, you will be the envy of all your work colleagues!
I do hope you enjoy this dish and a BIG BIG thank you to Jacqueline for coming over and teaching me how to cook this wonderful dish, she has promised to come and teach me another dish soon, which I will of course blog about, so watch out for that!
Until next time.