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| Nasi Goreng |
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| Bakmi goreng - this one was so close to my Grandmother's version! I was so happy! |
In light of the attacks this morning in Jakarta, I was going to write a depressing blog post about worrying about my family and friends in Jakarta but instead I've decided to dedicate this post to my memories of growing up in Jakarta as a child.
The smell of nasi goreng or bakmi goreng would waft all through the kitchen onto the dining table. I remember distinctly those aromatic smells coming from the kitchen whenever my grandmother cooked. She was the best! She made such good food that when she was alive I didn't really appreciate it fully because I was such a brat. (I only wanted to eat "restaurant" quality food) - hahaha a picky eater. I'm still a picky eater and being one today is much more tolerable because if food is crap then I won't eat. Therefore no wasted calories ;-)
I like to cook these days and its become quite the stress reliever to come home after a long day and clean veggies, chop onions and garlic, marinate meat, etc. Homemade food tastes really good and I eat less because my nose and sight has been satiated during the process of making it. Leftovers are fantastic for the next few days when I don't have time to cook.
I used to be terrible at cooking (weren't we all terrible at one point!?) and my father still jokes about my weird "nasi goreng" to this day. hehe...
Nasi Goreng is a national Indonesian dish that is usually served with condiments like acar (pickles), satay (chicken or beef skewers), kroepok (shrimp crackers), and a sunny side up egg on top with fried shallots.
When I cook, I don't like to measure things exactly especially if its a dish I've made and did so many trial-and-error experiments with ingredients and sauces. I cook things in accordance "to taste". (Probably why baking and making recipes that have to be exact drives me insane!)
My last semester at hospitality school, we had a class with a guest chef who was very animated and passionate about cooking. He used to work in airline catering for a long time as a consultant. He devised a very simple method of measuring out every ingredient when the head chefs would come in to create the recipes so that each recipe will spurn a dish that would taste exactly the same each time regardless of who was making it. Genius!
During this class, he asked two students to volunteer to be head chefs with a team for the kitchen brigade. I volunteered. I had to device a recipe and write it all out. Guess what I made?! Yep, Nasi Goreng.
This is my recipe.
| Used Net
weight |
Unit |
Item |
| 162 |
g |
Sunflower Oil |
| 3 |
pcs |
Eggs (scrambled) |
| 408 |
g |
Shrimps |
| 566 |
g |
Onions (chopped &
diced) |
| 466 |
g |
Carrots |
| 250 |
g |
Peas |
| 206 |
g |
Green Beans |
| 200 |
g |
Sambal |
| 165 |
g |
Sweet Soy sauce |
| 180 |
g |
Soy Sauce |
| 800 |
g |
Rice, cooked |
| 5 |
pcs |
Whole Eggs (sunny
side up) |
| 86 |
g |
Fried Shallots |
| Preparation process |
| 1 |
In a small mixing bowl, mix
the eggs |
| 2 |
Put oil into the pan (72g) |
| 3 |
Add egg (scrambled). 1 min. |
| 4 |
Add chopped onions |
| 5 |
Add shrimps |
| 6 |
Stir fry everything for 5
min. |
| 7 |
Add oil (58g). Add chopped
carrots (466g). Stir fry for 3 min. |
| 8 |
Add peas (250g). Stir fry 2
min. |
| 9 |
Add green beans (206g).
Stir fry 2 min. |
| 10 |
Add sambal (100g). Mix
well. 30 sec. |
| 11 |
Add sweet soy sauce (165 g)
Mix well. 30 sec. |
| 12 |
Add sambal (100g). Mix
well. 30 sec. |
| 13 |
Add soy sauce (180g) Mix
well. 2 min. |
| 14 |
Add rice (800 g). Mix well.
6 min. |
| 15 |
In a separate pan, fry
sunny side up eggs. |
| 16 |
Plate rice. Topped with
Sunny side up egg. |
| 17 |
Garnish with Fried Shallots |
You can also substitute rice with egg noodles to make
Bakmi Goreng
 |
| My knife set :-) |
