Saturday, May 26, 2012
Singapore - Fried Rice (Nasi Goreng)
Yield: 2 servings
4 c Long-grain rice
8 Shallots or 1 small onion
4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika
4 tb Vegetable oil
2 ts Sweet soya sauce
2 ts Tomato ketchup
The name Nasi Goreng means simply 'fried rice', and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish.
- Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool.
- Two hours is a satisfactory interval. Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale.
- An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft.
- For 1 cup of rice, use 1 cup of water.
- Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar).
- Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter.
- Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup.
- Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes.
- Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.