Nasi Goreng with Sweet and Sour Pickled Cucumbers | Episode 497
16:03 Nasi Goreng (Indonesian Fried Rice) with Asian Sweet and Sour pickled cucumbers.
Here I've used carrots, leek, chilli pepper and chicken. You can keep it vegan with Tofu or add an egg.
SERVES: 4
PREP TIME: 15 M
COOK TIME: 20 M
TOTAL TIME: 35 M
Ingredients
Sweet and sour cucumbers:
- 1/2 cucumber or 1 small cucumber
- 10 tbsp vinegar
- 300 ml water
- 5 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 chilli pepper
Nasi goreng:
- 3 medium leeks
- 3 small carrots
- 200g chicken breast
- 3 tbsp oil
- 5 tbsp ketjap manis
- 1 tbsp soy sauce
- 20g nasi spices
- 1/2 chilli pepper
- 50 ml water
- 400g rice
Method
1. To make the pickled cucumbers: Slice the cucumber in half lengthwise. Scoop out the seeds using the tip of a spoon. Cut the cucumber in slices. Remove the pits of the chilli pepper and cut into small pieces. Transfer the cucumbers and chilli pepper to a small saucepan.
Add the sugar, salt, vinegar and the water to the cucumbers and simmer over medium heat for about 10 minutes. Remove from the heat and set aside.
2. Cook the rice with salt according to package instructions. Drain and set aside.
3. Peel and cut the carrots, cut the leek and chilli pepper. Cut the chicken breast into small sizes.
4. Heat the oil in a large pan, cook the chicken breast, add the carrots, leek and chilli pepper. Cook for about 7 minutes until the carrots are tender. Add the ketjap and soy sauce cook for another 2-3 minutes. Then add the spices and water, simmer for 3-4 minutes.
5. Once the veggies are tender, stir together the rice and veggies. Turn heat up and fry for 3-4 minutes.
6. Serve with satay sauce and the pickles.
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