Today I’m going to share with you one of my family’s favorite recipes. I first learned about this Indonesian dish when we traveled to Indonesia a few years ago. Indonesian food is actually one of our favorite cuisines, it’s just so good. Nasi Gorneg is one of those dishes that does not really need an exact recipe. Everyone makes it different and you can put whatever you have on hand in it. You could do just one meat or add several like beef, chicken and shrimp, it’s up to you and your taste buds.
When you make a dish like this you want to use cold rice, the same goes for most Asian dishes. Cold rice does not clump up. If you forgot to make it the day before just pop it in the fridge until you need it. This is also a great way to use leftover rice and leftovers of any kind really. One thing I quickly noticed in Indonesia is that they put a fried egg on everything, and always nasi goreng. I just happened to run out of eggs so that’s why mine does not have it.
4 skinless and boneless chicken breasts
1 teaspoon sugar
1⁄3 cup ketjap manis (thick sweet soy sauce)
1 teaspoon garlic/ginger paste
1-1/2 cups basmati rice (cold)
2 tablespoons water
1 tablespoon oil
1 red chili, seeded and diced (leave off if you do not like spicey)
1/2 teaspoon shrimp paste
1/2 tablespoon ginger/garlic paste
2 tablespoons ketjap manis (thick sweet soy sauce)
1 scallion, chopped for topping
1 small white onion, sliced in thing strips and fried
1/2 cup shredded cabbage
1. In a saute pan on medium heat, add 1 teaspoon of the ginger/garlic paste, ketjap manis and sugar, mix. Add water, mix. Cut each breast into 3 pieces, then add into the pan. Cover and flip half way through. Cook until no longer pink and meat has browned, about 20 minutes. Set chicken aside and shred then strain remaining sauce, keep liquid.
2. Place another saute pan on medium heat. While getting hot, add eggs and water into a small bowl and mix. Carefully pour into a pan, making a thin omelet, then remove, roll and cut into thin strips. Set aside.
3. In the same pan add oil, shrimp paste, chili and ginger/garlic paste. Fry for a few minutes, then add rice and ketchup mania, mix. For each serving, place the rice in a bowl and on top add shredded chicken, eggs, scallions, fried onions and cabbage. Serve!
Yields: 4 servings