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Nasi Goreng

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  1. In a rondeau, with 350 F of oil, deep fry curry leaves for 2 seconds, then deep fry prawn crackers for 2 seconds. Strain using colander. Dry in a paper towel.
  2. In a milk pot, cook the shallots in oil, until slightly brown. Strain the oil, reserve the oil. Dry the cooked shallots in a paper towel.
  3. In a milk pot, cook the peanuts in oil, until done. Strain the oil, mix with the shallots oil. Dry the cooked peanut in a paper towel.
  4. In a wok, add oil. Hot start.
  5. In a bowl, add 2 eggs. Then whisk.  Add in the wok. Make an omelet.
  6. In the same wok, add peanut and shallot oil. Add shallot and garlic, stir fry. (need the distinct noise from the cooking, may increase the heat)
  7. Add the shrimps. Season with chicken powder.
  8. Add more peanut and shallots oil.
  9. Constantly mix with stainless spatula.
  10. Season.
  11. Add rice.
  12. Add kecap manis ( sweet soy sauce) for taste and color. All rice must be covered with the sauce.
  13. Adjust the taste with salt and chicken powder.
  14. Add the omelet egg. Mix.
  15. Add spring onion and chili.
  16. Cover with foil, to keep warm.
  17. In a non stick pan, sunny side up the egg. Season with salt.
  18. Garnish the nasi goreng with sunny side up egg, spring onion, chilli and cooked garlic.
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