Iron Chef Shellie
 

Nasi Goreng

Week 36 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...

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Nasi Goreng
October 15, 2010
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Nasi Goreng

Week 36
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. 😉

Nasi Goreng

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
4 eggs

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.

Serves 4.

 

Comments

35 comments on “Nasi Goreng
  1. penny aka jeroxie

    that is right… it is the flavours that count! Sorry… im looking for prawn peeler as well 😛

    October 15, 2010 at 9:08 pm
    • Iron Chef Shellie

      hehe, we need to find some prawn peeling slaves! 😛

      October 16, 2010 at 4:31 pm
  2. Allan

    If you find a prawn peeler and deveiner… please inform me ASAP as well =). I’d really appreciate that hehe.

    October 15, 2010 at 9:25 pm
    • Iron Chef Shellie

      might just have to settle for the tool. It does a good job, just need to buy one!

      October 16, 2010 at 4:31 pm
      • Sarah@buttered-up

        What does the tool look like? Green eyes? Brown hair? 🙂 Seriously, is there a tool out there for deveining prawns? The thought alone is getting me excited.

        October 22, 2010 at 3:13 pm
  3. msihua

    You know another fried rice I like? Tom Yam fried rice.. and I use the tom yam soup paste (along with a lot of other things)… thinking about that now makes me hungry…

    Everyone: I have the prawn peeler and deveiner! We got it at the Food & Wine event this year, but I’m seeing it everywhere now, including General Trader and Big W (for like $7.95)

    October 15, 2010 at 9:52 pm
    • Iron Chef Shellie

      ooo that sounds good!

      My mum has that tool, nearly bought one at the good food and wine show, think I’ll have to get one now though!

      October 16, 2010 at 4:33 pm
  4. Lauren aka Ms Baklover

    Want!! I like the idea of the fried egg on top… I always do the omelette and cut into strips, but that would be cool.

    It was great to see how to use kecap manis – I have it but don’t really know what I am supposed to do with it!!

    October 15, 2010 at 9:55 pm
    • Iron Chef Shellie

      I usually just scramble the egg last minute, but yeah, this was a good idea too!

      October 16, 2010 at 4:34 pm
  5. Conor @ HoldtheBeef

    I’d like the prawn peeler and deveiner to also do the dishes please!

    Sure, perhaps not authentic nasi goreng but does indeed look like a satisfyingly tasty meal, and gotta love the googy egg 🙂

    October 16, 2010 at 1:34 am
    • Iron Chef Shellie

      oh yes, that would be nice wouldn’t it!

      October 16, 2010 at 4:34 pm
  6. GourmetGetaways

    Mmm I love thos dish and your photos are absolutely delicious. I wondered to if the prawn deveiner came with someone to cook the dish for you… That is probably asking a bit much from Big W though !

    October 16, 2010 at 6:25 am
    • Iron Chef Shellie

      Thanks 🙂

      *sigh* we can only wish!

      October 16, 2010 at 4:35 pm
  7. Michelle

    I use curry powder for me fried rice. 🙂 Sambal can kill my apartment although it’s really delicious.

    October 16, 2010 at 7:27 am
    • Iron Chef Shellie

      Sounds like a great additional of ingredients 🙂

      October 16, 2010 at 4:35 pm
  8. My Restaurants Melbourne

    great job of this recipe shellie, and yes, i would love a prawn peeler in my housse too!!! they are so time consuming

    October 16, 2010 at 10:37 am
    • Iron Chef Shellie

      Why do they have to leave poop shoots! 😛

      October 16, 2010 at 4:36 pm
  9. Hannah

    To be perfectly honest, that looks about a million times more authentic than the fried rice my mum used to make when I was a kid! 😀 Tastier, too…

    October 16, 2010 at 12:03 pm
    • Iron Chef Shellie

      HAHA! awww…

      October 16, 2010 at 4:36 pm
  10. Heidi - Apples Under My Bed

    And then you go and put an egg on top and I am SOLD! 🙂 yummmmm. Kecap manis is gold.
    Heidi xo

    October 16, 2010 at 4:06 pm
    • Iron Chef Shellie

      It sure is! Wonder what else I can use it in…. MORE NASI GORENG! 😛

      October 16, 2010 at 4:37 pm
  11. Jeanne Edwards

    Looks ‘Yom’ Shellie,…..Prawn Peelers…..AMWAY…….Make one, but I am unsure how they work……………..Probably Great?… Better than fingers. Hugs Jeanne. x :o)

    October 16, 2010 at 5:02 pm
  12. Libby

    As an Indonesian who isn’t big on authentic nasi goreng (shock horror!), I think I’ll probably enjoy this one more than a plate of the REAL thing. You’re right – just because it’s not authentic, doesn’t mean it isn’t any good!

    October 16, 2010 at 7:53 pm
  13. lotsofcravings

    looks like a different version of fried rice that i cook, i usually scramble the eggs into the rice and use oyster sauce, but yes, chinese sausages are a must for a good fried rice!

    October 17, 2010 at 8:56 am
  14. Maria@TheGourmetChallenge

    Can I time share your prawn slave?? lol

    Looks delicious…especially with the soft centered egg….oh I’m drooling now

    October 17, 2010 at 9:34 am
  15. Anna Johnston

    I’m in – you’ve said my fave words: Comfort food, chinese sausage & fried rice with an egg on top 🙂 How can I resist that Shellie

    October 17, 2010 at 11:49 am
  16. Celeste @ Berrytravels

    When I first saw the photos, my first thoughts were OMG LAP CHUNG!

    Chinese sausages are yum. Nasi Goreng even better. Comfort at its best!

    October 17, 2010 at 1:04 pm
  17. Barbara Bakes

    I have never heard of this dish before. It looks so easy and delicious.

    October 17, 2010 at 1:48 pm
  18. Cherrie

    This looks soooo yummy! It also looks easy to make. Nice one Shellie

    October 17, 2010 at 8:37 pm
  19. petite carousel

    yumm.. i have a soft spot for nasi goreng! Will have to try this for tomorrow’s dinner =))))

    October 17, 2010 at 10:19 pm
  20. Sarah

    Oh this looks seriously good! Now I need to investigate where I can buy chinese sausage. The boy loves that stuff! He orders a serve every time we have chinese and pretty much hogs it!

    October 18, 2010 at 3:30 pm
  21. thatssoron

    yeah, nothing like a chinese style nasi goreng, to bring back memories

    October 20, 2010 at 9:37 am
  22. Agnes

    You can’t prod Hamsley into bring your prawn peeling slave? 😉

    November 5, 2010 at 8:42 pm
    • Iron Chef Shellie

      I had to teach him out to peel them… maybe I should, he wants to eat.. he can work for it 😛

      November 5, 2010 at 9:42 pm
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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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