Ingredients with Measurements:
- 2 cups of cooked rice
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 red onion, thinly sliced
- 1 teaspoon of shrimp paste
- 1 teaspoon of tamarind paste
- 2 red chilies, thinly sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of soy sauce
- 1 teaspoon of fish sauce
- 1 cup of cooked shrimp
- 1 cup of cooked chicken, shredded
- 2 eggs, beaten
- 1 cup of bean sprouts
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium-high heat.
2. Add the garlic and red onion, and stir-fry for 1-2 minutes until fragrant.
3. Add the shrimp paste, tamarind paste, and red chilies, and stir-fry for another minute.
4. Add the cooked rice, salt, sugar, soy sauce, and fish sauce, and stir-fry for 3-4 minutes until the rice is heated through and well coated with the sauce.
5. Add the cooked shrimp and chicken, and stir-fry for another minute.
6. Push the rice mixture to one side of the wok or frying pan, and pour the beaten eggs into the other side. Scramble the eggs until cooked, and then mix them into the rice mixture.
7. Add the bean sprouts and green onions, and stir-fry for another minute.
8. Serve hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 12g
Carbohydrates: 46g
Protein: 22g
Sodium: 1050mg
Sugar: 4g
Substitutions for ingredients:
- Instead of shrimp paste, you can use anchovy paste or miso paste.
- Instead of tamarind paste, you can use lime juice or rice vinegar.
- Instead of red chilies, you can use jalapenos or serranos.
- Instead of shrimp and chicken, you can use tofu or tempeh for a vegetarian version.
Variations:
- You can add other vegetables such as carrots, bell peppers, or peas.
- You can use different types of protein such as beef, pork, or crab meat.
- You can make it spicier by adding more chilies or hot sauce.
Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the pan.
- Add more soy sauce or fish sauce to taste if needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove with a little bit of oil or water to prevent the rice from drying out.
Presentation ideas:
Serve the Nasi Goreng Aceh in a large bowl or on a platter, garnished with lime wedges and chopped cilantro.
Garnishes:
Lime wedges, chopped cilantro, sliced red chilies, fried shallots.
Pairings:
Cucumber salad, pickled vegetables, Indonesian-style fried chicken.
Suggested side dishes:
Prawn crackers, steamed vegetables, Indonesian-style omelette.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or chicken broth to moisten it.
- If the rice is too wet, continue stir-frying until the excess moisture evaporates.
Food safety advice:
Make sure to cook the shrimp and chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Nasi Goreng Aceh is a popular Indonesian fried rice dish that originated in the Aceh province of Sumatra. It is known for its spicy and flavorful taste, and is often served with a variety of proteins such as shrimp, chicken, or beef.
Flavor profiles:
Savory, spicy, tangy, umami.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Indonesian