Thursday, August 06, 2009

Nasi Goreng and Sambal Goreng Telur

One of the main reasons I miss my previous house was the proximity to some really good restaurants. My current town has many restaurants but for some reason, most are Italian. While I do enjoy Italian, I would have liked a bit of variety. A Chinese take-out near my house totally sucks. I mean, how could it be when they mess up a basic fried rice, right? But thankfully, discovered another a little further away that has great grub. No Indian restaurants at all, which I really miss. Of course since I'm in NJ, about a half hour away are some desi joints but I've been spoilt by my previous house, I think :)

I love all of the Oriental cuisines. And dishes that blend heat, sourness and sweetness seamlessly are impossible to resist! Here are recipes for two of my favorite quick-fix dishes. In this version, I have toned down the heat of red chilies and sambal for Little M. Both dishes were delicious by themselves and make a wonderful combi together.

The first recipe is for plain nasi goreng, which is sans any protein or veggies and is adapted from here.

Nasi Goreng & Sambal Goreng Telur


3 red chilies
3 cloves garlic
1 small onion
1 tbsp soy sauce
1 tbsp kecap manis/sweet soy sauce (I substituted with a mixture of organic molasses and soy sauce, following a tip from here)
1/2 tsp palm sugar
2 tbsp oil
3 cups cooked rice

Pound red chilies, garlic and onion into a coarse paste. Heat oil in a pan. Fry the ground paste. Add the cooked rice. Stir in the two soy sauces, sugar. There was enough sodium between the two soy sauces that I did not need to add any more salt to the rice.

Pretty simple, right? Works great with leftover rice.

Sambal Goreng Telur or Egg Sambal is adapted from here.

Sambal Telur


2 eggs, hard boiled
1 medium onion, sliced
1 medium tomato, diced
2 cloves garlic, chopped
1/2 tsp each roasted cumin powder
1/2 tsp roasted coriander powder
1 tsp sambal ulek (store bought)
1/2 tsp palm sugar
1/5 tsp tamarind paste
1/2 cup coconut milk
1 tbsp oil
salt to taste

Heat oil. Fry garlic and onion for 2 minutes. Add chopped tomato, salt and fry until soft. Add the powders, sambal paste, tamarind paste, palm sugar and saute for a few mintes. Stir in coconut milk and bring to a boil. Halve the boiled eggs. Pour some sauce on top and serve. Some recipes I looked at involved frying the boiled egg in a little oil but I skipped that.

And as usual, I could not resist clicking some pictures next to a sun streaming window, to get some nice play of light and shadow. So, here's another look at the egg sambal.

Sambal GorengTelur