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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups long-grain rice

  3. 4 cups chicken stock or water

  4. 1 tablespoon cooking oil

  5. 1 medium onion -- peeled and chopped

  6. 1 celery stalk -- chopped

  7. 2 garlic cloves peeled and chopped

  8. 1/2 teaspoon grated fresh ginger

  9. 1 tablespoon sambal oelek*

  10. 1 teaspoon java curry

  11. 1 tablespoon kecap manis**

  12. 2 green peppers -- chopped

  13. 1 cup shredded cabbage

  14. 6 large fresh shrimp -- (opt'l.) peeled and -- deveined

  15. -- cut in quarters 1 cup diced -- cooked chicken or -- ham or pork or lamb

  16. salt -- to taste

Instructions Jump to Ingredients ↑

  1. *Hot pepper sauce.

  2. **Sweet soy sauce.

  3. Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping.

  4. In large saucepan or wok, heat oil and sauté onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; sauté 2 minutes. Add green pepper and cabbage; sauté 3 minutes more. Add shrimp and chicken, ham, pork or lamb and sauté 2 minutes. Add rice and continue to sauté until light brown. Adjust seasoning.

  5. Enright writes: "Serve with a light beer or ginger tea to quench the inevitable thirst fired by sambals. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauce."

  6. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright

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