Name: Sig's Nasi Goreng
Ingredients: 1 1/2 tablespoon vegetable oil; 175 gr chicken breast thinly sliced; 175 gr other meat thinly cut; 1-2 tablespoons kecap manis (sweet thick soy sauce); For the rice; 3-4 cups white rice already cooked, kept in fridge; 3 cloves smoked garlic; 1 cup cooked peas and julienned carrots each; I/2 -1 cup shredded cooked cabbage; 1 small white onion; 2 large spring onions; 1 teaspoon chopped red chilli (or less); 2 tablespoons kecap; 11/2 tablespoon vegetable oil; 1 handful cashew or peanuts; For garnish; 4 medium sized eggs; 1 spring onion; 2 tomatoes; 1/2 cucumber; Lemon and/or lime wedges

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Sig's Nasi Goreng

To make Sig's Nasi Goreng you only need 21 ingredients and 2 steps. Here is how you cook that.

Ingredients of Sig's Nasi Goreng :

Use vegetable oil.

Prepare chicken breast thinly sliced.

Prepare other meat thinly cut.

Provide kecap manis (sweet thick soy sauce).

Prepare For the rice.

Provide white rice already cooked, kept in fridge.

Prepare smoked garlic.

Prepare cooked peas and julienned carrots each.

You need to prepare I/2 -1 cup shredded cooked cabbage.

Provide small white onion.

You need large spring onions.

You need chopped red chilli (or less).

Prepare kecap.

You need vegetable oil.

Use cashew or peanuts.

Prepare For garnish.

You need medium sized eggs.

Provide spring onion.

You need tomatoes.

Provide cucumber.

You need to prepare Lemon and/or lime wedges.

Short Tips:

One of the greatest things that you can do is to cook with relative or good friends. When you prepare with someone else, you will be able to pick up on techniques that they execute as well as will have the ability to far better yourself as a cook. Talk to them to see just how their mind works, to boost your competence.

step by step :Sig's Nasi Goreng

Heat oil in pan, chop chilli, onion and garlic, add chilli and garlic to hot pan,stir for about 15 seconds then add the onion. Cook for about a minute to soften. Add the thinly sliced meat, when it is almost sealed add the 1-2 tablespoon kecap, stirring in and cooking until meat starting to take on colour. Add vegetables and nuts..

The cooked, cooled down rice is best kept in fridge as it makes it easier to stir fry. Add the cooked rice, the other 2 tablespoons of kecap. Cook for 2-3 minutes until sauce is reducing and rice starts to caramelise. Serve with tomato and cucumber and fried egg. This is how I remember it. Except the nasi goreng were made into fried little patties. I let the rice set a little, similar to a paella in a pan for this one..

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