I have told
you a million times how much my husband and I love eating at The Noodle House. It’s
a mix of Malay and Indonesian dishes two of our favorites. They have this lovely iftar menu where each person chooses an appetizer, soup, main dish and
dessert. It was a massive amount of food really but at that time we were all
for it. They brought fresh dates, water and Saudi coffee to us as soon as the
adan played so we could break our fast.
When my family and I visited Indonesia this summer we quickly were drawn to the countries famous dish Nasi Goreng in particular at the local eatery called Chicken Story which I swear we ate at almost daily. What I love about this dish is that you can use your leftovers to make it. I used leftover white rice and chicken for mine. I added some fresh ginger to my small food processor and grinded it up and I have to say that fresh ginger is a must in this recipe. The toppings of fried onions and cilantro bring this meal together.
4 cups cold basmati rice
6 tablespoons oil + more for onions
1/2 cup frozen peas
1/2 cup cooked, peeled shrimp
1 cup cooked, chicken, chopped
dash red pepper flakes
1 tablespoon shrimp paste
2 garlic cloves, crushed
1 tablespoon freshly ground ginger
1 small onion, thinly sliced
soy sauce, to taste
cilantro for garnish
1. In a saute pan on medium heat add half of oil. Add eggs and a few drops of soy sauce, scramble. Add garlic and ginger, saute then add peas. Add rice, remaining oil and shrimp paste, mix well. Reduce heat to low.
2. Meanwhile, in a small pan on medium-high heat add a small amount of oil. Add onion slices and fry until golden.
3. Add shrimp, chicken and red pepper and soy sauce to taste, mix well. Cover and allow to thoroughly warm, about 5 minutes.
4. Place mixture on a serving dish and sprinkle fried onions and cilantro on top.
Yields: 4 servings