For some reason, it happens if you were born as an Indonesian, you would not need any recipe to make your own Nasi Goreng. Nasi means rice and Goreng means fried, so it is literally translated as Fried Rice. We grew up with it as we often have it for breakfast or supper. Ample versions of Nasi Goreng were developed. My family used to make Nasi Goreng from Sambal Terasi (Terasi/Belachan Sambal), shrimp and left over cold rice from the night before. We enjoyed it with fried egg or omelet, acar (pickled cucumber, shallot and chili), emping melinjo (melinjo nut crackers) and/or kerupuk udang (shrimp crackers).

I came up with Nasi Goreng Pedas, pedas can be translated as spicy/hot and it means we use chili either red chilies, bird eye's chilies or green chilies. In this version, I combined Indonesian chili paste, sambal oelek and Thai chili paste, nam prik-pao. My own preference, I don't really relish store-bought sambal ulek/oelek as it is too salty and vinegary, so I used a homemade sambal oelek that I keep in the freezer. If I want the store-bought version, I will buy Kokita sambal terasi.

Nasi Goreng

recipe by me

Ingredients

left over cold rice

shallot, sliced
homemade sambal ulek/oelek
nam prik-pao
Thai basil, chopped

eggs

ground white pepper

olive oil

Directions:

1. Put a half portion of sambal ulek/oelek and nam prik-pao on top the cold rice.

2. Beat the egg with nam prik-pao and ground white pepper. In a skillet, add a small amount of oil and heat it up to medium-high. Add beaten egg and make into scramble. Cook until done and set aside.

3. Use the same skillet, add another small amount of oil, saute shallot for a minute, add the other half portions of sambal ulek and nam prik-pao; stir. Place mixed cold rice and scrambled egg in the skillet, combine and stir until all mixed. Add chopped basil and stir. Serving suggestion: transfer into a plate, put fried shallot over and ready to eat with kerupuk udang.

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First of all, I apologized to Masak Bareng Yuuk event crews to use English which you know that English is the language that I use in this blog.

Yay! Finally, I can join with you all guys to cook together virtually. Masak Bareng Yuuk means Let's Cook Together. This event was developed by Ayin of AG's Food, Deetha of ...Mlebu Pawon..., and Shinta of Berkreasi di Dapur Mungil.

This month theme is Tom Yum Goong, the famous sour and spicy Thai prawn/shrimp soup. In this event, I enhanced the Tom Yum Goong with Freshwater Prawns (Indonesian: Udang Galah) as Bee of Rasa Malaysia suggested where she got the recipe from another foodie native Thai, Chez Pim. Followed her aunt recipe, Nam-prik Pao (Thai chili paste) has been added as well as Pak Chee Farang as the reference from Austin Bush, an American Photographer who currently resides in Thailand.

Pak Chee Farang is known as Sawtooth Coriander in English and Walangan or Daun Ketumbar Jawa in Indonesian. It is used for lalapan (fresh veggies) to company steamed rice, sambal and the protein source.

Tom Yam Goong
adapted from Chez Pim, Rasa Malaysia, and Austin Bush; modified by me

Ingredients:
1/2 kg freshwater prawns (Indonesian: udang galah), it's about 5 pieces
6 cups water
one big handful of kaffir lime leaves
2-3 lemongrass, discard the outer layers and cut to 2' pieces
4 cm long (2 cm diameter) galangal, peeled and thick sliced
1 cup sliced mushrooms, in this case I used King Oyster Mushroom and Shittake
juice from 3 limes, you may need more
� cup Nam Pla (Thai fish sauce)
2 tbsp of Nam-prik Pao
7 pak chee farang (sawtooth coriander)
a few bird eye chillies



Directions:
Preparation to make the stock:
1. Rinse all prawns.
2. Peel the heads and shells of 2 prawns, reserve them.
3. Squeeze the fat out from the heads and reserve in a separate bowl.
4. Combine 2 headless and skinless prawns with 3 other full body prawns in another separate bowl.

Make the Stock:
1. Heat the shells, heads, in a pot with the water.
2. Bruise the kaffir lime leaves and smash the lemongrass and galangal a bit and throw them into the pot.
3. Reserve a few kaffir lime leaves, a slice or two of galangal, and some lemongrass for the soup later.
4. After the water come to a full boil, lower the heat to simmer and continue to cook for about 5 minutes. Strain, crush the shells and heads well to squeeze all the delicious taste from them.





Tom Yum Goong:
1. Heat the stock to a boil, add king oyster mushroom and the full body prawns, cook for 10 minutes.
2. Add the headless and skinless prawns, prawn fat, shittake mushrooms, and the rest of the kaffir lime leaves and lemongrass.
3. When the prawns are just done (take care not to overcook the shrimps), turn the heat off. Season with fish sauce, lime juice, sliced bird eyes chilies, Nam-prik Pao, and sliced pak chee farang.

Note:
* Throw extra whole chillies, so you can smash them up if you like hotter taste. In case, you serve for other people, this way everyone can control the heat. The taste should be sour, salty, hot, with a slight sweetness at the end.
*Just like other Thais, I enjoyed this with steamed white rice.


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I have no idea where this recipe is native to, but since it uses fish sauce, cilantro, ground corriander seed and Indonesian sweet soy sauce, I guess it's modified recipe which combines Thai ingredients and Indonesian ingredients.

I would be satisfied if I could add Indonesian mango instead of Peru mango. I just tasted the diifferent between those two varieties.

Anyway, I forgot to sprinkle chasew nuts before taking the photo :D.




Ingredients:
600 g boneless and skinless chicken thigh, cut into 3 x 3 x 1/2 cm squares
1 1/2 tbsp Indonesian sweet soy sauce
300 g mango, puree and divide into two parts
water or chicken broth as desired
2 tbsp butter or margarine
cashew nuts

Pureed Spices
1 tbsp corriander seed, toasted
1/2 - 1 tsp cumin, toasted
2 cm ginger, grilled
1 medium onion
3 cloves garlic

Mango Sauce
300 g mango, diced
1 red chili, discard the seed and angle cut
1 tbsp fish sauce
3 tbsp lemon juice
1/2 tsp sugar
1 tbsp finelly chopped cilantro
salt as desired

Directions:
English
1. Combine opureed ingredients with chicken, stir evenly. Add Indonesian sweet soy sauce and a half part of mango's pureed. Let stand for 1 hour.

2. Mango Sauce: combine all mango's sauce ingredients, stir evenly and set aside.

3. Heat butter in a pan, stir fry chicken mixture with water or chicken broth. Cook until the liquid evaporates. Add the remaining pureed mango, stir evenly and cook for anothe coplue minutes. Remove from heat.

4. Serve chicken mango on a serving plate and add mango sauce and sprinkle with chasew nuts.

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I brought few cookbooks from Indonesia, some of them have other asian recipes. I was so tempting to try one of the recipes. Of course, the recipe is in bahasa Indonesia. Here, I translated it for you. To read this recipe in bahasa Indonesia, please visit here.

Category:		Rice and Pasta
Style:		Thai
Servings:		2-3

Ingredients: 2 dining plates cold steamed rice
1/4-1/2 tsp turmeric powder, dissolved in 1 tbsp water
1 tbsp slices of bird chili
75 gram boneless and skinless chicken, cut into 1cm cubes
150 gram shrimp + squid (I used Seafood Medley, which is mixed of squid, shrimp, cooked mussles dan cooked clams)
1 tbsp fish sauce
1 tsp water/broth
1/2 tsp sugar to season
3 shallots, chopped
3 cloves garlic, minced
12-13 gram thai basil (I subtituted with cilantro instead)

Directions:

• In a skillet, at medium high heat add oil, saute garlics, shallots and slices of bird chili until fragrant.
• Add chicken and seafood medley, stir evenly.
• Add turmeric mixture, turn to medium heat, cook until the liquid reduced.
• Add cold steamed rice, sugar, fish sauce, stir evenly. Cook until rice heated and add cilantro. Remove from the heat snd serve immediately.
  

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