Nasi Goreng ala Susilawati

Ingredients for 2 servings:

• 150 g rice, cooked, from the previous day
• 8 green beans, fresh
• 6 shallots
• 4 m.-large garlic, fresh
• ¼ tomato pepper, red
• 2 Pepper, red, long, mild
• 2 Pepper, green, long, mild
• 2 tbsp chives, fresh or frozen
• 1 m.-large spring onion(s), only the white part
• 2 small chili peppers, green
• 2 eggs, size M
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) chicken broth, granulated
• 4 tbsp palm oil, premium quality
• 3 tbsp sauce (Kecap Tim Ikan 2), see my recipes in the database
• 1 tbsp sauce (Thai style No. 3), see my recipes in the database
• 1 tbsp fresh lemon juice
• 3 tbsp crabs, red, dried
• 20 g cashew nuts, roasted, coarsely grated
• n. B. Pepper, red, in rings
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Nasi Goreng is generally made from rice that has been cooked the day before. This rice feels dry, allowing it to bind and absorb the flavor of the vegetables and spices. Wash all fruits and vegetables and peel if necessary. Chop all ingredients, from green beans to chilies, very finely. Deseed the bell peppers and hot peppers, but not the chilies. Crack the eggs, season with a pinch of pepper and chicken stock, whisk well, and scramble them with 2 tablespoons of palm oil. Let them cool and chop the pieces. Squeeze a lemon and reserve the juice. Stir-fry all the chopped ingredients with the remaining palm oil in a large pan for 2 minutes. Fluff the rice, add it, and fry for 2 minutes. Mix the Kecap Tim Ikan 2 with the sweet and sour sauce, Thai Style No. 3, and the lemon juice, and stir-fry to coat the rice. Season with salt and pepper. Stir in the scrambled eggs, cashews, and crab. Garnish with the garnish and serve warm with crab bread (krupuk udang). A cold beer goes well with this. Note: The nasi goreng was part of a small rice table consisting of only four courses. Depending on the festive occasion and budget, a rice table can serve up to 32 courses. And that’s not counting the minimum of four to twelve types of sauces or dips.