Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup diced lamb meat
- 2 eggs
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 red chilies, chopped
- 1 tablespoon shrimp paste
- 1 tablespoon sweet soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon white pepper
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or frying pan over medium heat and add the vegetable oil.
2. Add the chopped onion, minced garlic, and chopped red chilies. Stir-fry for 2-3 minutes until fragrant.
3. Add the diced lamb meat and stir-fry for 5-7 minutes until cooked through.
4. Push the lamb meat to one side of the wok and crack the eggs on the other side. Scramble the eggs until cooked and then mix with the lamb meat.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through.
6. Add the shrimp paste, sweet soy sauce, salt, sugar, turmeric powder, coriander powder, cumin powder, and white pepper. Mix well until the rice is evenly coated with the spices.
7. Serve hot with sliced cucumber and tomato on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 15g
Carbohydrates: 50g
Fiber: 2g
Sodium: 600mg
Substitutions for ingredients:
- Lamb meat can be substituted with beef, chicken, or shrimp.
- Red chilies can be substituted with green chilies or jalapenos.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add diced carrots, peas, and corn for a more colorful and nutritious dish.
- Use leftover cooked chicken or beef instead of lamb meat.
- Add chopped scallions and cilantro for extra flavor.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or frying pan is hot before adding the oil and ingredients.
- Stir-fry the lamb meat first before adding the eggs to prevent overcooking the eggs.
- Adjust the amount of red chilies according to your spice tolerance.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Balinese Nasi Goreng Kambing in a large bowl or on a plate. Garnish with sliced cucumber and tomato.
Garnishes:
Sliced cucumber and tomato
Pairings:
Serve with a cold glass of iced tea or a refreshing coconut water.
Suggested side dishes:
- Indonesian-style fried chicken
- Grilled satay skewers
- Vegetable stir-fry
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, stir-fry it for a few more minutes until it dries out.
Food safety advice:
- Make sure the lamb meat is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Nasi Goreng is a popular Indonesian fried rice dish that is often served as a breakfast or lunch item. It is typically made with leftover rice and a variety of spices and ingredients.
Flavor profiles:
Balinese Nasi Goreng Kambing is a spicy and flavorful dish with a combination of sweet and savory flavors. The lamb meat adds a rich and meaty flavor to the dish, while the spices and chilies provide a spicy kick.
Serving suggestions:
Serve the Balinese Nasi Goreng Kambing with a side of Indonesian-style fried chicken and a cold glass of iced tea for a complete meal.
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Region: Indonesian