John Myers
Contents
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Ingredients
- 200 g Basmati rice
- 360 ml Water
- 0,5 tsp Salt
- 280 g Minced beef (alternatively chicken breast fillet)
- 2 tbsp Peanut oil
- 80 g 1 onion in strips
- 10 g 2 cloves of garlic peeled
- 15 g 1 piece of ginger peeled
- 25 g 1 large red chilli pepper / cleaned
- 110 g 2 carrots in strips
- 120 g Sliced brown mushrooms
- 120 g 1 piece of leek in strips
- 110 g Chinese cabbage
- 150 g 1 red pepper in strips
- 285 g Bean sprouts
- 1 tbsp Mild curry powder
- 3 tbsp Light soy sauce
- 3 tbsp Dark soy sauce
- 3 tbsp Sweet soy sauce
- 1 tsp Chili oil
- 1 tsp Sesame oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 4 Stalk Parsley or coriander for garnish
Instructions
- Bring the water (360 ml) with salt (½ teaspoon) to the boil, stir in the basmati rice (200 g), bring to the boil briefly, stir and cook with the lid on at the lowest temperature for about 20 minutes. Finally, drain through a fine kitchen sieve and set aside. Peel the onion, cut in half, cut into slices and assemble in strips. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Peel the carrots with the peeler, cut into pieces (approx. 4 - 5 cm long), then cut into slices and finally into strips. Clean / brush the mushrooms, remove the stems, halve and cut into slices. Clean and wash the leek, halve lengthways and cut into strips. Clean the Chinese cabbage and cut into strips. Clean and wash the peppers and cut into strips. Wash the soybeans and drain well. Heat the wok, add peanut oil (2 tbsp), fry the minced beef in it until crumbly and slide it to the edge of the wok. Add onion strips, garlic clove cubes, ginger cubes and chilli pepper cubes and sauté / stir fry and move everything to the edge of the wok. Add the carrot strips and fry vigorously, mix everything together and slide to the edge of the wok. Now add the leek strips, paprika strips and Chinese cabbage strips and sauté / stir-fry and push everything back to the edge of the wok. Finally add / fold in the bean sprouts with the mushroom slices. With mild curry powder (1 tbsp), light soy sauce (3 tbsp), dark soy sauce (3 tbsp), sweet soy sauce (3 tbsp), chilli oil (1 tsp), sesame oil (1 tsp), coarse sea salt from the mill (3 big pinches ) and seasoned colored pepper from the mill (3 big pinches). Add / fold in the cooked rice, heat everything for a few minutes and carefully mix / stir again and again. Fill nasi goreng into bowls, garnish with parsley or coriander and serve with foodstuffs.
Note:
- In Indonesia, “Goreng” simply means “fried”. While rice (nasi = rice) is used in Nasi Goreng, noodles are fried in Bami Goreng (Bami = noodles). There are no uniform recipes for both dishes. Vegetables, meat, seafood, sprouts, mushrooms or other vegetables. Everything that tastes good goes into the pan / wok.
Tip:
- The rest (for 2 people) served with a fried egg on the second day! See pictures !
