Nasi Goreng Kampung with Petai (Stinky Bean Fried Rice)
80% asli · Indonesian
A regional variation of Nasi Goreng Kampung that incorporates petai (stinky beans), adding a unique pungent aroma and flavor. This version is for those who enjoy the distinctive taste of petai.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice, cooked and cooled4 cups
- Petai (stinky beans), shelled and halved1 cup
- Shrimp, peeled and deveined1 cup
- Shallots, thinly sliced4
- Garlic, minced3 cloves
- Bird's eye chilies, sliced (adjust to taste)2-4
- Terasi (shrimp paste), toasted1 tsp
- Sweet soy sauce (kecap manis)3 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Eggs, for frying4
- Cucumber, sliced1/2
Langkah
- 1
Prepare the chili paste: pound or blend shallots, garlic, bird's eye chilies, and toasted terasi until a coarse paste forms.
- 2
Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until pink and cooked through. Remove and set aside.
- 3
Add the remaining 1 tbsp of oil to the wok. Add the prepared chili paste and stir-fry until fragrant, about 1-2 minutes.
- 4
Add the petai halves to the wok and stir-fry for 2-3 minutes until slightly tender but still crisp.
- 5
Add the cooled cooked rice to the wok. Break up any clumps and stir-fry to combine with the petai and chili paste.
- 6
Pour in the sweet soy sauce. Add the cooked shrimp back to the wok. Season with salt and black pepper to taste. Stir-fry until the rice is evenly coated and heated through.
- 7
While the rice is finishing, fry the eggs sunny-side up.
- 8
Serve the Nasi Goreng Kampung with Petai hot, topped with a fried egg. Garnish with cucumber slices.
