Food Fridays on Empty Streets: Indonesian Recipe - Nasi Goreng

Ingredients
* Cooked rice for 4
* 1 LEEK, cut in rings
* 150 g Bean sprouts washed
* -cleaned how you like them
* 1 Eggs
* 300 g Fillet of pork or chicken
* -cubed small (or a leftover
* Of meat, cooked, cut in
* -small cubes)
* 1 Chili pepper, chopped (or 1
* -teaspoon sambal ulek)
* Oil
* 1 Big or 2 small onions
* -chopped fine
* Soy sauce (i prefer the
* -sweet type)
* (fresh) ginger
* 1⁄2 t Trassi (if available)

Cooking Procedure:

1. Heat oil in wok or big pan. Add trassi, powder it first between your fingers.
2. Fryi onion, garlic and ginger for 2-3 minutes until onion is translucent and the kitchen smells great.
3. Fry the meat if it is raw; if not wait a few lines :) add leek and chili pepper, fry 2-3 more minutes.
4. Add egg, stir well and immediately add rice.
5. The egg should set after the rice is stirred in so everything gets a bit sticky.
6. Add the cooked meat, if you"re using that.
7. Fry for 5-8 minutes, stirring really well.
8. Add a little more oil if necessary.
9. Add the beansprouts, heat these for maximum 1 minute or they will get soft :-( add soy sauce to taste.
10. This is a very basic dish.
11. You should eat something else with it, like sate (broiled meat w. Peanutbutter sauce), or a vegetable dish (stirfried).
12. Atjar tjampoer (sweet/sour pickled vegetables) cannot be missed, as well as a fried or poached egg on top of the nasi (one egg per eater).
13. Serve with prawn crackers, preferably home baked

Here is the recipe taught in video format for your enjoyment:

Nasi Goreng - The best video clips are here

Hi Guys, I have gotten so many comments and request about Trassi which is a shrimp paste used with indonesian cooking and unfortunately I only get mine from my visits to Bali, But no worries cause there is a substitute that you can use. Here is more info about Trassi and what you can substitute it with.

photo by: Makantime.com

Trassi (or blachan) is an extremely strong smelling shrimp paste. The smell disappears during cooking. It is an essential ingredient in most Indonesian dishes. Available in blocks, which need to be sliced thinly and then toasted after which they can be ground up and used as instructed. Also available ready ground.

Trassi is quite pungent so make sure to store refrigerated in a very tightly sealed container.

Ingredient Substitutions

Anchovy paste or anchovy filets, mashed