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Fried Rice with Stink Bean (NASI GORENG PETE)
Fried Rice with Stink Bean (NASI GORENG PETE)

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We hope you got benefit from reading it, now let’s go back to fried rice with stink bean (nasi goreng pete) recipe. You can cook fried rice with stink bean (nasi goreng pete) using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Fried Rice with Stink Bean (NASI GORENG PETE):
  1. Take 500 gr white rice, dry not mushy rice
  2. Use 1 pod stink bean/petai, peeled and split in 2
  3. You need 2 eggs, make scrambled
  4. Take 1 pair liver-gizzard from chicken, cut to taste
  5. Use 100 gr shrimp, remove the head and skin
  6. Take 1/4 big onion, roughly chopped
  7. Provide 1 green onion/leek, sliced thin
  8. Use 1 tsp soy sauce
  9. Get 1 tsp sesame oil
  10. Use to taste Pepper and salt
  11. Take Chicken flavoring (optional)
  12. You need Cooking oil
  13. Prepare GROUND SPICES:
  14. Get 2 red chillis
  15. Use 5 cayenne peppers
  16. Get 3 cloves garlic
  17. Prepare 5 shallots
  18. Take 1 tsp shrimp paste
  19. Provide SUPPLEMENTARY:
  20. Provide Kerupuk (crackers)
  21. Take Lettuce or Cabbage
  22. Take Pickled cucumbers
Instructions to make Fried Rice with Stink Bean (NASI GORENG PETE):
  1. Saute ground spices and chopped onion until fragrant.
  2. Put shrimp and liver-gizzard, cook until it changes color and is cooked.
  3. Add rice, eggs and pete. Stir until well blended.
  4. Add soy sauce, sesame oil, salt, pepper and flavoring. Stir again until all ingredients are well blended and cooked.
  5. Put the fried rice on a plate and sprinkle with green onion.
  6. Serve with complementary garnishes (crackers, cabbage, pickled cucumbers)

You'll find nasi goreng all over Indonesia, served at both restaurants and commonly from street food carts. During my trip to Jakarta, one evening along Mangga Besar road I stopped for a wonderfully comforting plate of nasi. Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It's a simple recipe, you won't need to hunt down any unusual ingredients, and it's one of my favourite Indonesian foods - and I'm betting you will love it.

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