- 2 tablespoons cooking oil
- 2 shallots, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 half-inch piece ginger, peeled and minced
- 1 tablespoon shrimp paste, or use finely chopped dried shrimps
- ½ teaspoon fish sauce
- 1 tablespoon sambal (chili paste)
- 2 cups cooked rice, preferably cooked the day before
- 2 tablespoons kecap manis, Indonesian sweet soy sauce (available in Asian groceries)
- 2 tablespoons tamarind paste, available in Asian groceries
- crispy fried shallots, to garnish
- Heat the cooking oil in a wok or frying pan.
- Saute the shallots, garlic and ginger until softened and aromatic.
- Add the shrimp paste and fish sauce. Continue sauteeing until the edges of the shallot bits are nicely browned.
- Turn up the heat and add the rice. Drizzle in the kecap manis and tamarind paste.
- Stir fry until the rice is heated through.
- Taste the nasi goreng and adjust the seasonings, if needed, before serving.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.