Theme: Comfort Food
Cookbook Used: Eating Together
Author: Australian Women’s Weekly
I was really feeling like nasi goreng this week. It’s not something I’ve had alot of. Mum would make fried rice when I lived at home, and of course it was delicious, but the picture in the cookbook for this nasi goreng also looked delicious. I’ve had this book since Boxing Day and it’s taken me this long to make this recipe. I had picked up some Chinese sausage (my favorite part of mum’s fried rice) recently, so it was bound to happen!
I was going to put it in the Chinese category for the Cookbook Challenge, but it didn’t seem appropriate as nasi goreng is an Indonesian dish, so I’ve put it under comfort food. It however is not authentic! As with most AWW books, it’s not about authenticity, but the taste is just as good in the end. And that’s all that matters sometimes!
The boy and I really loved this one. We were both looking forward to leftovers too. Plenty of prawns, and the flavours were just right. This will be a regular dish at our place… now to find a slave to peel and devein prawns for me. Now taking applications. 😉
720g cooked medium king prawns
1 tablespoon peanut oil
175g dried chinese sausages, sliced thinly
1 medium brown onion, sliced thinly
1 medium red capsicum, sliced thinly
2 fresh long red chillies. sliced thinly
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1 teaspoon shrimp paste
4 cups (600g) cold cooked white long-grain rice
2 tablespoons kecap manis
1 tablespoon light soy sauce
4 green onions, sliced thinly
1 tablespoon peanut oil, extra
1. Shell and devein prawns.
2. Heat half the oil in wok; stir-fry sausage, in batches, until browned.
3. Heat remaining oil in wok; stir-fry onion, capsicum, chilli, garlic, ginger and paste, until vegetables soften. Add prawns and rice; stir-fry 2 minutes, Return sausage to wok with sauces and half the green onion; stir-fry until combined.
4. Heat extra oil in large frying pan; fry eggs, one side only, until just set. Divide nasi goring among serving plates, top each with an egg; sprinkle with remaining green onion.