Nasi Goreng – the versatile mixture
Nasi Goreng is a rice dish that typically comes from Indonesia
But there is also a similar variation in Thailand.
Rice from the previous day is fried in oil and mixed with spices, vegetables, scrambled eggs and sometimes meat or prawns. The main meat used is chicken, but sometimes beef may be used as well. Often everything is rounded off with a fried egg. A similar dish is Bami Goreng. In that case instead of rice they fry wheat flour pasta.
Nasi Goreng is a meal that is not tied to any particular time of day. It is often eaten for breakfast.
Nasi Goreng is a fresh mixture
I have learned to appreciate this dish in Indonesia. Especially the spices inspired me. At home, we created a spice mixture that reflects this taste. And since smells and tastes are known to evoke memories, I always get a vacation feeling when I cook with our Nasi Goreng mixture. In contrast to the mixtures from India or Sri Lanka, the one from Indonesia is fresher and lighter. And also, not really hot. Our mixture contains onion, garlic, turmeric, coriander, black pepper, paprika, cumin, ginger, galanga and lemongrass. Galanga and lemongrass make the mixture fresh.
With Nasi Goreng you can also make wonderful dip sauces. Simply add the mixture to créme frêche, add a little salt and the vegetable dip sauce is ready.
But this time I made a salad with exotic dressing, pineapple pieces and prawns with Nasi Goreng marinade.
I think green papaya is excellent for the salad. You can find it in well-assorted Asian shops. I love these green papayas, they are so fresh and become really juicy with a good dressing. If you can’t find a green papaya, you can of course also use other vegetables, for example cucumber, radish, carrots or various leaf salads. Then add fresh pineapple pieces and add the dressing.
Salad with Prawns with Nasi-Goreng spice-mix
Ingredients
For the dressing
- 2 tbsp raw sugar
- 1 garlic clove pressed
- 2 limes juice only
- 2 cm grated ginger
- 2 tbsp sesame oil or olive oil
- salt pepper to taste
- 1 slice ananas cut into small pieces
For the prawns
- 2 tbsp Nasi-Goreng mixture
- Salt to taste
- 1 tsp coconut powder
- 8 tbsp olives or rapeseed oil
- 24 small shrimps or equivalent quantity of large shrimps
Instructions
For the dressing
- Mix everything well
For the prawns
- Mix spice, salt and coconut powder and oil well and brush the prawns with it then grill or fry in a frying pan.
- Pour the prawns over the salad while they are still warm.
