Nasi Goreng
This Indonesian dish has become a classic for every Dutch household, with stores selling pre-packaged mixes. I’ve listed the individual ingredients and replicated the sauces in a simple way so you can make it from scratch.
Ingredients
4-5 servings
350 g
150 g
2
2
200 g
Rice basmati
Cashews
Carrots
Bell pepper
Mung bean sprouts
Satay sauce*
4-6 TBL sp
ca. 30 g
1 tea sp
1 tea sp
1 tea sp
1 tea sp
1
2 cloves
Ketjap Manis*
Ginger
Coriander seeds/powder
Chilli
Cumin
Turmeric
Onion
Garlic
Prep
10 min
- Dice onion and mince garlic
- Mince ginger
- Cut carrots into slices
- Cut bell pepper into cubes
Cook
20 min
Sauté onion and carrots
medium/high heat ~3 min
Add bell pepper, ginger and garlic
medium heat so garlic doesn't burn ~5 min
Cook rice
~12 min
Add spices and Ketjap Manis
Simmer until spinach is melted and everything is warm ~8 min
Make/heat up satay sauce
~12 min
Add the cooked rice, cashews and mung bean sprouts
~2 min
Make it a dinner party
- Serve with Seroendeng (fried coconut flakes / normal coconut flakes are also tasty)
- Serve with vegetarian Krupuk (deep-fried crackers)