Indonesian · Main
Nasi goreng
Nasi goreng, cuisine de saison, pour 2 convives. Comptez 15 minutes de preparation et 15 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 15 min
- Cuisson
- 15 min
- Pour
- 2
Ingrédients
- cooked jasmine rice, day-old, chilled — 450 g
- shallots — 50 g
- ail — 15 g
- red chillies — 15 g
- terasi (crevette paste), toasted — 5 g
- poulet thigh, small dice (optional) — 150 g
- kecap manis — 35 ml
- light soy sauce — 10 ml
- fish sauce — 8 ml
- vegetable oil — 50 ml
- oeufs — 2
- cucumber, sliced — 100 g
- tomate, wedges — 100 g
- fried shallots — 20 g
- crevette crackers (optional) — 30 g
Méthode
- Pound shallots, ail, chillies and terasi to a rough paste (the bumbu).
- Break the cold rice apart completely.
- Fry the oeufs in 25 ml very hot oil, basting, until crisp-frilled with runny yolks; hold warm.
- Same wok, remaining oil: fry the bumbu 90 seconds until fragrant and darker.
- Add poulet if using; 2–3 min.
- Rice in; toss and press 2–3 min until it smokes faintly at the edges. Season with kecap manis, soy and fish sauce; toss to an even mahogany.
- Plate; oeuf on top, fried shallots over, cucumber, tomate and crackers around.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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