Egg Sambal and Nasi Goreng

Egg Sambal and Nasi Goreng

A nice nasi recipe to try !

* 4 eggs
* 1 tbsp peanut oil
* 1 finely chopped onion
* 2 crushed garlic
* 1/2 tsp dried shrimp paste
* 1 tbsp sambal oelek (garlic-tinged chili relish) or chopped red chilies
* 1 tbsp grated ginger
* 5 macadamia nuts, pounded
* 2 tsp brown sugar
* 1/2 cup coconut milk
* salt
* 3 tbsp lime juice


1. Have eggs at room temperature or gently warm them in tepid water before cooking them.
2. Stir for the first few minutes, then simmer for up to 9 minutes. Cool in a bowl of cold water. Tear off shells and halve lengthwise.
3. Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, ginger and nuts. Keep frying and stirring, until you can smell the aroma.
4. Add sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil surfaces. Put in eggs and cover with sauce. The nasi recipe with sambal is ready to serve...enjoy the nasi goreng !

Nasi Goreng Recipe

Nasi Goreng Recipe

Nasi Recipe Ingredients
  • 1 1/2 cup long grain white rice
  • 3 tablespoon corn oil
  • 2 onions, cut in half, sliced
  • 2 small fresh green chilies, seeded, choppe; d
  • 1 pork tenderloin, diced (6oz)
  • 1 skinned chicken breast (6oz)
  • 1 teaspoon paprika
  • 2 tablespoon light soy sauce
  • 4 oz cooked peeled medium shrimp, thawed; if frozen
  • 1 salt to taste
  • 1 egg
  • 1 teaspoon cold water
  • 1 1/2 teaspoon butter
  • 1 shrimp crackers

Cook rice in boiling, salted water 12 minutes. Drain and rinse well, then drain again. Heat oil in a large skillet. Add onions, garlic and chilies and fry 2 minutes. Add pork and chicken and fry gently 10 minutes until cooked. Add rice, chili powder, paprika, soy sauce and shrimp and cook 5-6 minutes or until piping hot, stirring constantly. Season with salt.

Turn mixture into a warm serving dish and keep warm while preparing omelette topping. Whisk egg with cold water. Melt butter in a skillet. Add egg mixture and swirl skillet to give a thin, even mixture. Cook over gentle heat 2-3 minutes or until egg mixture is set and lightly golden underneath. Turn omelette out onto a flat surface. Roll up and cut in slices. Arrange slices of omelette on top of the nasi goreng rice mixture. The nasi goreng recipe is ready to serve with hot with shrimp crackers...enjoy it !



A great nasi recipe to try !

  • 3 kg basmuthi rice (washed and cleaned) (basmuthi rice is preferred to maintain its "dryness")
  • 400 gm ginger - }
  • 200 gm onions - }sliced into thin pieces
  • 400 gm garlic - }
  • 200 ml cooking oil
  • 1 tablespoon thick salty soy sauce
  • Cashew nuts, raisins, cloves and spring onions

Ingredients "A"
  • 80 gm salt
  • 10 gm mint leaves
  • 1 cup of water
Ingredients "B"
  • 150 gm fennel
  • 75 gm black pepper powder
  • 30 gm cardamom
  • 150 gm cummin
  • 300 gm coriander seed
  • piece of cinnamon stick

1. Boil the "A" ingredients together until you get about ¼ cup of the mixture.
2. Mix the rice with the resulting "A" mixture, and add the "B" ingredients and the soy sauce.
3. Then add the cooking oil and mix them until they blend nicely.
4. Put some water in the cooking pot up to the rice level, and put in the mixed rice.
5. Boil and cook the rice until it is almost dry and then put in the spring onions, ginger, garlic, raisins and cashew nuts.
6. Heat until the rice mixture is cooked and dry. (In the villages, the mixed rice is cooked in a kuali (wok) for easier stirring and mixing of the rice and ingredients. The nasi recipe of kebuli is ready...enjoy it !


Nasi Kebuli is eaten together with other traditional dishes like beef or chicken rendang, acar timun or nenas pacheri. Sometimes, the chicken or beef is boiled and cooked first and then added with the cashew nuts, etc. into the rice mixture when cooking.

Nasi Lemak Recipe

Nasi Lemak Recipe

(Malaysian Coconut Milk Rice with Anchovies Sambal)
Recipe: Nasi Lemak

  • Coconut Milk Steamed Rice
  • 2 cups of rice
  • 3 screwpine leaves (tie them into a knot as shown above)
  • Salt to taste
  • 1 small can of coconut milk (5.6 oz size)
  • Some water
Tamarind Juice
  • 1 cup of water
  • Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies sambal)
  • 1/2 red onion
  • 1 cup ikan bilis (dried anchovies)
  • 1 clove garlic
  • 4 shallots
  • 10 dried chillies
  • 1 teaspoon of belacan (prawn paste)
  • 1/4 teaspoon of salt
  • 1 tablespoon of sugar
Other ingredients
  • 2 hard boiled eggs (cut into half)
  • 3 small fish (sardines or smelt fish)
  • 1 small cucumber (cut into slices and then quartered)

1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
4. Slice the red onion into rings.
5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
6. Heat some oil in a pan and fry the spice paste until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice, salt, and sugar.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Clean the small fish, cut them into half and season with salt. Deep fry.
12. Cut the cucumber into slices and then quartered into four small pieces.
13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
14. The rice recipe of lemak is ready to serve with fried fish, cucumber slices, and hard-boiled eggs....enjoy it ! Nice one !

Nasi Goreng Recipe (Indonesian Fried Rice)

Nasi Goreng Recipe (Indonesian Fried Rice)
A great rice recipe to try ! Indonesian style....
  • 1 shallot
  • 1 garlic
  • 1 red chili (seeded)
  • 1/2 teaspoon toasted belacan (terasi)
  • 1/2 teaspoon palm sugar
  • 1/2 tablespoon kecap manis
  • 8 oz. overnight rice
  • 1 fried egg (well done)
  • 2 tablespoons oil

Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.

Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.

Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and the rice recipe is ready to serve immediately....enjoy it with friends and family !!

Cook’s Note:

In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!