Nasi Goreng Recipe?

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#3
Fry a load of leftovers with some cooked rice, garlic and chilli. Add some chinese five spice, some tumeric and some chopped fresh corriander and robert is your mothers brother
 
#7
Thanks fellas, looks like the magic ingredient is the dried shrimp paste and soy sauce, Oh! and not forgetting that sliced up fried egg!

Nice One, I owe you all a pint if we ever meet up... :wink:
 
#8
The best link for 'doing it yourself' seems to be to:

For the nasi goreng paste:
3 tbsp groundnut oil
4 large garlic cloves, chopped roughly
2 large shallots, chopped roughly
15g/½oz roasted salted peanuts
6 red finger chillies, chopped roughly
1 tbsp tomato purhe
½ tsp blachan (dried shrimp paste)
1 tbsp ketjap manis (sweet soy sauce)
 
#10
i reckon you should just try "Singapore Fried Rice" or "Singapore Chow Mein" as it is near enough the same and available in most Asian eateries ( :hungry: just ask them to make it extra hot..unless you go to the Hong Kong Garden? in Warminster...as it's ring sting factor 7 already..hehehe :twisted: )
 
#11
105AVRE said:
i reckon you should just try "Singapore Fried Rice" or "Singapore Chow Mein" as it is near enough the same and available in most Asian eateries ( :hungry: just ask them to make it extra hot..unless you go to the Hong Kong Garden? in Warminster...as it's ring sting factor 7 already..hehehe :twisted: )
Currently in Boz 105AVRE so looking for a decent recipe from start to finish, found a few that mentioned "and just add your packet of Nasi Goreng" not many shops selling those in Sarajevo I'm afraid... 8O
 
#12
5. NASI GORENG
10 PORTIONS

Ingredients
Cold boiled rice 1 kg
Onions 400 g
Garlic 2 cloves
Oil 200 ml
Eggs 2
Cooked meat 300 g
Prawns 300 g
Spring onions 3
Soy sauce
Salt
Pepper

Method
1. Peel and finely chop the onions and the garlic and lightly cook in hot oil.
2. Cut the meat into julienne, add to the onions and heat through.
3. Add the rice, prawns, salt, pepper and soy sauce and heat thoroughly until heated through.
4. Make a thin omelette with the eggs and cut it into strips 5 mm wide. Roughly chop the green part of the spring onions.
5. Serve the rice on a heated dish garnished with the omelette strips and the chopped spring onions.

Note: Sliced cucumber, peanuts and mango chutney may be served as side dishes.
Gundulph, from your friendly website ex-sloppy. Straight from the Macs Manual, so you know it's pukka.
 
#13
saintstone said:
5. NASI GORENG
10 PORTIONS

Ingredients
Cold boiled rice 1 kg
Onions 400 g
Garlic 2 cloves
Oil 200 ml
Eggs 2
Cooked meat 300 g
Prawns 300 g
Spring onions 3
Soy sauce
Salt
Pepper

Method
1. Peel and finely chop the onions and the garlic and lightly cook in hot oil.
2. Cut the meat into julienne, add to the onions and heat through.
3. Add the rice, prawns, salt, pepper and soy sauce and heat thoroughly until heated through.
4. Make a thin omelette with the eggs and cut it into strips 5 mm wide. Roughly chop the green part of the spring onions.
5. Serve the rice on a heated dish garnished with the omelette strips and the chopped spring onions.

Note: Sliced cucumber, peanuts and mango chutney may be served as side dishes.
Gundulph, from your friendly website ex-sloppy. Straight from the Macs Manual, so you know it's pukka.

Now THAT is Do-able Many Thanks Sainstone... :D
 
#14
No probs, Gundulph, have got the whole manual on E-copy, so if you need anything else, feel free to ask.
 
#15
saintstone said:
No probs, Gundulph, have got the whole manual on E-copy, so if you need anything else, feel free to ask.
The Egg Operator Lasagne is good stuff too.

Bring back Army chefs (I never thought I would ever say that)...........
 
#16
4. LASAGNE
10 PORTIONS

Ingredients
Noodle paste 500 g
Tomatoes 800 g
Lean beef 500 g
Onions 100 g
Oil 25 ml
Garlic 2 cloves
Demi glace 250 ml
Cheese sauce 500 ml
Parmesan cheese 25 g
Salt
Pepper

Method
1. Mince the beef, crush and chop the garlic, blanch and skin the tomatoes.
2. Slice half the tomatoes. Remove the seeds from the remainder and cut the flesh into small dice.
3. Peel and finely chop the onions and cook them in a pan in the oil until tender without colouring.
4. Add the garlic and the minced beef and cook for a further 5 minutes.
5. Add the diced tomatoes and the demi-glace bring to the boil and simmer for 30 minutes.
6. Roll out the noodle paste 2 mm thick and cut it into rectangles 10 cm x 6 cm.
7. Cook the paste in boiling salted water with a little oil for 10 minutes. Drain well.
8. Butter a fireproof dish and place a layer of lasagne in the bottom. Add the meat sauce and a layer of sliced tomato, cover with another layer of lasagne. Coat with cheese sauce and continue to fill the dish in this way.
9. Finish with a layer of cheese sauce. Sprinkle with grated parmesan cheese and bake in an oven at 200°C to a golden brown.

Note: Lasagne can be purchased ready prepared. The noodle paste can be flavoured with spinach to produce Lasagne Verdi.

ZX, there you go
 
#17
i always found the sloppos nazi goreng was always lacking in a bit of kick....add more chilli i reckon...hehehe :twisted:
 
#18
105AVRE said:
i always found the sloppos nazi goreng was always lacking in a bit of kick....add more chilli i reckon...hehehe :twisted:
Check the recipe, surely you mean add some chilli, :hungry: touche, my friend, touche. :chef:
 
#19
zxninerpilot said:
saintstone said:
No probs, Gundulph, have got the whole manual on E-copy, so if you need anything else, feel free to ask.
The Egg Operator Lasagne is good stuff too.

Bring back Army chefs (I never thought I would ever say that)...........
Well said I agree :chef:
 
#20
Ord_Sgt said:
There you go mate four quid. :twisted:
Wish I'd had that take out menu when I lived within 3 miles of SW15, although I shouldn't be churlish seeing as I'm now in SEAsia, so am never more than 3 miles away from somewhere selling nasi goreng - and not at London prices (well, Streatham prices anyway)
 
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