Nasi Goreng Cili Padi (Classic)
Hidangan tradisional · Indonesian/Malaysian
A classic and fiery fried rice dish from Southeast Asia, characterized by its intense chili heat from fresh bird's eye chilies, balanced with savory and aromatic elements.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cooked rice (day-old)4 cups
- Bird's eye chilies10-15
- Shallots3
- Garlic3 cloves
- Belacan (shrimp paste)1 tsp
- Eggs2
- Chicken or shrimp150g
- Kecap manis (sweet soy sauce)3 tbsp
- Soy sauce1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cucumber slicesfor garnish
- Lime wedgesfor garnish
Langkah
- 1
Pound or blend bird's eye chilies, shallots, garlic, and belacan into a coarse paste.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chili paste and stir-fry until fragrant.
- 3
If using chicken or shrimp, add it now and cook until browned and cooked through.
- 4
Push the ingredients to one side of the wok. Pour in beaten eggs and scramble them. Once cooked, mix with the other ingredients.
- 5
Add the cooked rice to the wok. Break up any clumps and stir-fry to combine with the chili paste mixture.
- 6
Pour in kecap manis and soy sauce. Stir well to coat the rice evenly and achieve a dark, glossy color.
- 7
Season with salt and black pepper to taste. Stir-fry for another 2-3 minutes until the rice is heated through and slightly toasted.
- 8
Serve hot, garnished with cucumber slices and lime wedges.
