Chill a can of sardines (about 150 g - 4 to 6 oz), open it, remove and skin the sardines. Slice 1 or 2 medium onions and saute them in a little vegetable oil until slightly coloured. add a pinch each of chili powder and salt a teaspoon of paprika. Stir for about a minute, then put in the sardines-carefully, so as not to break them up more than necessary- and stir gently. Then put the sardines and onion on top of your Nasi Gareng as a garnish; don’t - for reasons given in the next recipe, stir them into it.
Additional ingredients:
1 or 2 medium-sized onion- or more, if you are very fond of onions
120 g (4 oz) button mushrooms
60 g (2 oz) shrimps or prawns, peeled
2 tsp paprika
1 tsp sweet soya sauce
Salt and pepper
You can vary the quantities of these ingredients to suit your taste. Slice the onions and fry them in a little oil until they begin to brown; add the mushrooms and fry for another 2 minutes; then add the srimps and continue frying for 3 or 4 minutes longer, stirring often. This mixture will need a little more salt than the previous one. Use the onions, mushrooms, and shrimps to garnish the Nasi Goreng just before serving. Don’t stir them into the rice, as some people do; this makes the rice unpleasantly oily, and spoils the effect of the garnish. Indonesian usually prefer to eat with a spoon and fork (or with their fingers) rather than a knife and fork. More than most other dishes, Nasi Goreng requires a spoon, not a knife, for comfortable eating. eating with the fingers requires practice; it must be done gracefully and tidily, and with the right hand only.
Additional ingredients:
2 rashers streaky bacon
A little beef of pork, cut up small
30 g (1 oz) shrimps
1 white cabbage leaf, shredded
1 carrot, cut up small
when you have sauteed the shallots etcetera, but before you put the rice into the wok, add these additional ingredients and saute for 6 minutes. Then add the rice, and continue as before. When you garnish the dish before serving it, you may add some small slices or strips of ham, and a fried egg (or two) for each person.
The name Nasi Goreng means simply ‘fried rice’, and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish. To make plain Nasi Goreng for four or six people, you need.
2 cups long-grain rice
4 shallots or 1 small onion
2 red chillis or 1/2 tsp shilli
Powder and 1 tsp paprika
2 tbs vegetable oil or clarified
Butter or park fat
Salt
1 tsp sweet soya sauce
1 tsp tomato ketchup
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Chill a can of sardines (about 150 g - 4 to 6 oz), open it, remove and skin the sardines. Slice 1 or 2 medium onions and saute them in a little vegetable oil until slightly coloured. add a pinch each of chili powder and salt a teaspoon of paprika. Stir for about a minute, then put in the sardines-carefully, so as not to break them up more than necessary- and stir gently. Then put the sardines and onion on top of your Nasi Gareng as a garnish; don’t - for reasons given in the next recipe, stir them into it.
