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We hope you got benefit from reading it, now let’s go back to fried rice with stink bean (nasi goreng pete) recipe. You can cook fried rice with stink bean (nasi goreng pete) using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Fried Rice with Stink Bean (NASI GORENG PETE):
- Get 500 gr of white rice, dry not mushy rice.
- Take 1 pod of stink bean/petai, peeled and split in 2.
- Prepare 2 of eggs, make scrambled.
- Take 1 pair of liver-gizzard from chicken, cut to taste.
- You need 100 gr of shrimp, remove the head and skin.
- Use 1/4 of big onion, roughly chopped.
- Prepare 1 of green onion/leek, sliced thin.
- Prepare 1 tsp of soy sauce.
- Take 1 tsp of sesame oil.
- You need to taste of Pepper and salt.
- You need of Chicken flavoring (optional).
- Use of Cooking oil.
- Take of GROUND SPICES:.
- You need 2 of red chillis.
- Take 5 of cayenne peppers.
- Prepare 3 cloves of garlic.
- Use 5 of shallots.
- You need 1 tsp of shrimp paste.
- Use of SUPPLEMENTARY:.
- Prepare of Kerupuk (crackers).
- Get of Lettuce or Cabbage.
- Use of Pickled cucumbers.
Instructions to make Fried Rice with Stink Bean (NASI GORENG PETE):
- Saute ground spices and chopped onion until fragrant..
- Put shrimp and liver-gizzard, cook until it changes color and is cooked..
- Add rice, eggs and pete. Stir until well blended..
- Add soy sauce, sesame oil, salt, pepper and flavoring. Stir again until all ingredients are well blended and cooked..
- Put the fried rice on a plate and sprinkle with green onion..
- Serve with complementary garnishes (crackers, cabbage, pickled cucumbers).
You'll find nasi goreng all over Indonesia, served at both restaurants and commonly from street food carts. During my trip to Jakarta, one evening along Mangga Besar road I stopped for a wonderfully comforting plate of nasi. Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It's a simple recipe, you won't need to hunt down any unusual ingredients, and it's one of my favourite Indonesian foods – and I'm betting you will love it.
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