Cook time is 15minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
For the spice paste
- 6 red chillies, deseeded and roughly chopped
- 1teaspoons salt
- 2 eggs
- 8 spring onions, trimmed and thinly sliced on the diagonal, to garnish
- 2tablespoons vegetable oil
- 4 cloves garlic, roughly chopped
- 50grams shallots, roughly chopped
- 25grams roasted salted peanuts
- 3tablespoons sunflower oil
- 1tablespoons tomato purée
- 1tablespoons ketjap manis
- 625grams cooked rice
- 1tablespoons light soy sauce
- 1 cucumber, quartered lengthways and sliced
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 6
To make the spice paste, place all of the ingredients into a small food processor and whizz into a smooth paste, or grind using a pestle and mortar. Beat the eggs and season.
Step 2 of 6
Heat a little sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until set on top. Flip, cook for a few more seconds then turn out and roll up tightly. Repeat twice more with the remaining egg. Slice the omelettes across into thin strips.
Step 3 of 6
Heat a wok over a high heat until smoking. Add 2 tablespoons of the oil and the spice paste and stir-fry for 1-2 minutes.
Step 4 of 6
Add the tomato purée and ketchup manis and cook for a few seconds, then tip in the cooked rice and stir-fry over a high heat for 2 minutes until heated through.
Step 5 of 6
Add the strips of omelette and stir-fry for another minute before adding the soy sauce, cucumber and most of the spring onions and tossing together well.
Step 6 of 6
Spoon the nasi goring on to a large warmed plate, scatter over the remaining spring onions and serve.
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