Name: Nasi goreng
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Egg pancake; 1 teaspoon oil; 2 eggs, lightly beaten; 1 teaspoon soy sauce; 1.5 tablespoon oil; 500 gram pork mince; 2.5 teaspoon grated ginger; 2.5 clove garlic, crushed; 1 large onion, finely chopped; 1 stalk lemongrass, stripped of its outer skin, finely chopped; 1/2 stick celery, chopped; 1 carrot, peeled, cut into thin batons; 1/2 red capsicum, chopped; 1 teaspoon tumeric; 1/2 tablespoon fish sauce; 2 tablespoon sweet chilli sauce, or to taste; 1/2 cup peas; 2 cup cabbage, finely shredded; 6 cup cooked jasmine or basmati rice, cooled (approximately 2 cups uncooked); 3 tablespoon sweet soy sauce (kepap manis); 1/2 teaspoon tamarind puree; 1/2 teaspoon salt; 125 gram beansprouts; coriander leaves, to garnish

Ingredients

Egg pancake

1 teaspoon oil

2 eggs, lightly beaten

1 teaspoon soy sauce

1.5 tablespoon oil

500 gram pork mince

2.5 teaspoon grated ginger

2.5 clove garlic, crushed

1 large onion, finely chopped

1 stalk lemongrass, stripped of its outer skin, finely chopped

1/2 stick celery, chopped

1 carrot, peeled, cut into thin batons

1/2 red capsicum, chopped

1 teaspoon tumeric

1/2 tablespoon fish sauce

2 tablespoon sweet chilli sauce, or to taste

1/2 cup peas

2 cup cabbage, finely shredded

6 cup cooked jasmine or basmati rice, cooled (approximately 2 cups uncooked)

3 tablespoon sweet soy sauce (kepap manis)

1/2 teaspoon tamarind puree

1/2 teaspoon salt

125 gram beansprouts

coriander leaves, to garnish

Method

1.Make the egg pancake; heat the oil in a wok; swirl to coat the base and sides. Combine egg and soy in a bowl. When pan is hot, pour in egg mixture, tilt wok in a circular motion to spread egg in a thin layer. Cook until just set and lightly coloured underneath. Remove with a spatula, roll up tightly and slice into thin strips. Cover and set aside.

2.To prepare the nasi goreng, heat a dash of the oil in the wok and brown the mince. Then add a little more oil and mix in the grated ginger, garlic, onion, lemongrass, celery, carrot and capsicum. Cook for 2-3 minutes, stirring frequently, then add the turmeric, fish sauce, sweet chilli sauce, peas and cabbage. Toss well and cook for 3-4 minutes.

3.Add the rice, kecap manis, tamarind purée and salt and continue cooking, turning constantly to prevent the mixture from sticking, until piping hot.

4.Lastly, mix in the beansprouts and coriander and serve in bowls topped with the sliced egg pancake.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%