Monday, 12 July 2010

How to cook Nasi Goreng: classic Asian fried rice video Part 2



PART TWO plus recipe
(PART 1 HERE)

The second part of how to make Nasi Goreng, the traditional East Asian rice dish with ginger, garlic and prawns. Accompanied by chicken and rich peanut satay sauce. Demonstrated by my good friend Denise Ingamells. Warning: strong flavours. May damage your waistline.

Nasi Goreng is a classic rice dish fried in a savoury paste with prawns and a fried egg to top it off. We’re serving this with roast chicken pieces and a peanut satay sauce, and fresh spinach.

Yesterday, I posted the first of two videos showing how Denise makes it. Here’s the concluding part with the full recipe as follows. (Part one here.)

For four people with big appetites. Begin with the rice.

Nasi Goreng rice — microwave or perfect boiled rice method
2 mugs basmati rice
4 mugs water

Microwave for 12 minutes

Then start the roast chicken with satay sauce.

Roast chicken:
12 chicken thighs and legs
Peanut oil
Dark soy sauce
I teaspoon thick soy sauce (or treacle)
Chinese rice wine
Honey
3-8 garlic cloves, crushed
Generous root of ginger
2 teaspoons of cayenne powder
Sprinkle of lemon juice

Mix everything together and cook in the oven at 180 degrees for 30-40 minutes.

Peanut satay sauce:
Ginger
Garlic
Toasted peanuts
1 Spanish onion, diced and fried to caramelise
3 teaspoons coriander
Coconut milk
1 teaspoon Lazy Chilli
Handful of palm sugar
Soy sauce

Fry up onion to caramelise and puree roughly in processor. Add the roughly pureed onion back to pan, then add ground ginger, garlic and peanuts (roughly ground)

Paste for Nasi Goreng rice
Garlic, ginger, chilli and onion, all ground finely in processor
Add palm sugar
Generous splash of soy sauce
1 teaspoon tamarind
4 teaspoons fish sauce
Soy sauce
Powdered coriander
Chinese rice wine

Mix together the paste ingredients.

Raw prawns, deveined
Cooked prawns
Spring onions, sliced
Sesame oil sprinkled on top at the end of cooking

Fry the raw prawns in peanut oil (or rapeseed or sunflower) over a high heat. When they’ve turned pink, add the paste and continue to cook, turning all the time. When they’re almost done, add the cooked prawns (for different texture).

Add the cooked rice and continue to cook over the high flame, turning gently all the time.

Add spring onions and cook for a little longer. Remove from heat and sprinkle with a little sesame oil.

Garnish
Fry sliced Spanish onion until brown.
Plus four free-range eggs

Spinach
Pour over boiling water, turn and press out the excess water. Add a touch of Oyster Sauce and garlic oil.

Serve the Nasi Goreng rice with fried egg on top. Plus chicken with satay sauce. And blanched spinach. Add fried onion garnish.

Thank the chef.

nasi goreng fried rice with prawns, chicken and satay sauce

3 comments:

Gwei Mui said...

Great two parter Anna. I'm now v hungry! My daughter loved it too. She now has no excuse so next time she does her teenage moany thing I can refer her back to this post and she can cook - though if she wants fresh noodles I'll concede and make 'em.

Anna Chen said...

Yay! When you perfect your fresh noodles, I'll have to come round and video you for the blog.

Dennis Kee said...

That looks yum.
Check out my Malaysian chicken curry recipe, very easy to cook.
http://denniskee.blogspot.com/2010/12/chicken-curry.html