Nasi Goreng

Indonesian fried rice stir-fried with kecap manis, shrimp paste, and chilies, crowned with a fried egg and prawn crackers.

Ingredients

• 1 kg whole mackerel
• 1 cup fried shallot crackers (krupuk)
• 2 tbsp sliced shallots
• 1/2 tsp ground cumin
• 1/4 cup neutral vegetable oil
• a generous handful of cabbage
• a handful of fresh kaffir lime leaves, chopped
• a drizzle of crispy fried shallots
• 400ml tamarind water
• a pinch of crushed candlenuts
• 2 chayote, chopped
• kecap manis (sweet soy sauce), to taste

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and coriander seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced galangal over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and cherry tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the sambal, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the cilantro and serve hot alongside compressed rice cakes (lontong).

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