Classic Nasi Goreng Tom Yam
Hidangan tradisional · Thai-Indonesian Fusion
A vibrant and aromatic fried rice dish that marries the savory depth of Indonesian Nasi Goreng with the zesty, spicy notes of Thai Tom Yam soup. This classic version uses authentic ingredients for a true taste experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice, cooked and cooled4 cups
- Shrimp, peeled and deveined200g
- Chicken breast, diced150g
- Eggs2
- Shallots, thinly sliced2
- Garlic, minced3 cloves
- Lemongrass, bruised and chopped1 stalk
- Kaffir lime leaves, torn4
- Galangal, thinly sliced1 inch piece
- Thai chilies, finely chopped2-3
- Fish sauce2 tbsp
- Lime juice1 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Spring onions, chopped (for garnish)2
- Cilantro, fresh (for garnish)a few sprigs
- Saltto taste
- Black pepperto taste
Langkah
- 1
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Scramble the eggs until just cooked, then remove and set aside.
- 2
Add the remaining 2 tbsp of oil to the wok. Add shallots, garlic, lemongrass, kaffir lime leaves, galangal, and Thai chilies. Stir-fry until fragrant, about 1-2 minutes.
- 3
Add the diced chicken and shrimp to the wok. Cook until the chicken is no longer pink and the shrimp are pink and opaque.
- 4
Add the cooled jasmine rice to the wok. Break up any clumps and stir-fry until the rice is heated through and slightly toasted.
- 5
Stir in the fish sauce, lime juice, and sugar. Season with salt and black pepper to taste.
- 6
Add the scrambled eggs back into the wok and toss to combine.
- 7
Serve immediately, garnished with chopped spring onions and fresh cilantro.
