There are about as many different ways of preparing Nasi Goreng in Bali
as there are cooks. The only constant ingredient is rice; everything
else is deter- mined by the cook's taste or the availability of ingredients.
Noodles, introduced by the Chinese, have become a favourite in Bali
as well as elsewhere in Indonesia. For Mie Goreng (Fried Noodles), substitute
750 g (1,5 lb) fresh yellow noodles for the rice and follow exactly
the same method. ##
6
teblespoons vegetable oil
6 shallots, peeled, halved lengthwise and sliced
6 cloves garlic, peeled and sliced
200 g (6 1/2 oz) chicken meat, sliced
150 g (5 oz) medium-sized shrimp, peeled
1/4 small white cahhage, shredded
1/2 cup Sambel Tomat
4 eggs, beaten
750 g (1 1/2 lb) cold cooked rice
2 teaspoons salt
1 tablespoon sliced bird's-eye chillies
2 tablespoons fried shallots
Heat vegetable
oil in wok or heavy frying pan until very hot. Add shallots and garlic
and fry for I minute until golden yellow. Add chicken and shrimp and
fry for I minute, then add cabbage and fry for I minute. Add Sambel
Tomat and mix well. Add eggs and continuously stir for 30 seconds. Increase
to very high heat, add rice and salt. Fry for 3 more minutes, stirring
continuously. Add chillies, mix well and serve immediately, garnished
with fried shallots.
Helpful
hints : The cooked rice must be absolutely cold to make sure
it does not become soggy during frying. It is important to have the
heat under your wok at the absolute maximum when frying the rice.
