Indonesian Street Food ???????? NASI GORENG RECIPE - Fried Rice!! | Street Food at Home Ep. 3
???? Watch my old Nasi Goreng video!
???? 100% Durian Chips - Order Here:
Street Food at Home - Nasi Goreng - Indonesian street food style fried rice recipe, with extra chili sambal and extra petai (stink beans) - this is one of my favorite types of fried rice in the world. #IndonesianFood #nasigoreng #streetfood
I’ve taken quite a few trips to Indonesia, and I love the people, the food, and the diversity of the islands. Back in 2016, my wife Ying and I spent a couple weeks in Jakarta, Indonesia. While I tried lots of amazing food, one of the stalls I loved, which was right below the condo where we were staying, served nasi goreng petai - stink beans fried rice. On some nights when we didn’t have other filming plans, I would go downstairs to get a plate, and it was perfect. Fried rice + stink beans - for me it’s about as comfort food as possible.
Ok, let’s get started on this Indonesian street food recipe, but remember that this recipe is very customizable, and the only real way to make it is to taste test it and make it they way you like it.
For the pickle:
2 cucumbers
½ large carrot
20 - 40 small birds eye chilies
2 - 3 tbsp sugar
2 - 3 tbsp white vinegar
½ tsp salt
For the sambal
5 - 20 hot chilies (in Thailand I used Karen chilies)
3 cloves garlic
1 small shallot
½ tsp salt
For the crispy shallots:
Shallots
Salt
Oil for frying
Emping (melinjo crackers) if you can get them, or shrimp crackers
200 grams - 300 grams - Day old rice
2 eggs per plate
2 stalks stink beans, or a handful
½ tsp pepper
½ tbsp soy sauce (to taste)
1 tbsp kecap manis (sweet dark soy sauce)
METHOD:
Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.
Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.
If you have emping or shrimp chips, quickly deep fry them.
Add some oil to your wok, heat, and fry a couple of eggs - set aside to drain.
For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.
Add about 2 - 3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded - fry until fragrant. Then add your stink beans and mix and fry for about a minute. Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice. Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.
Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side. Enjoy!
Thank you for watching and hope you’re having a fantastic day!
????MUSIC:
——————————————————
????100% Real Durian Chips - Order Here:
????Get t-shirts and caps:
——————————————————
????FOLLOW:
Instagram:
Facebook:
How to make Japanese curry from scratch - Marion's Kitchen
My guide on how to make Japanese curry from scratch, including how to make the Japanese curry roux and sauce.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Crispy Fried Pig Intestines Recipe - 炸大腸 | Hong Kong Street Food |
Pig intestine might not appeal to some but this fried pig intestine is one of many delicacies found in Hong Kong street food. It's chewy and bouncy yet with a crispy surface, makes this the ideal snack to munch on (with beer!)
While this snack is slowly fading in the streets of Hong Kong due to it's lengthy prep time and declining popularity with so much more alternative food options nowadays. Follow this recipe so you can also enjoy at home now!
**Tips**
1. Ensuring the intestines is properly clean will ensure there is no odor/foul taste when you consume. So spend extra time and effort to clean properly is the key to this dish.
2. Using salt and flour/cornstarch to massage and scrub the surface, this helps remove any slimy or greasy residue on the surface.
3. Using white vinegar to wash, helps remove the odor from the intestines
4. The fatty side is actually the outside of the intestines and the rubbery and rougher side is the inner of an intestines, so you want to ensure that side is clean of any dirt or waste from the gut.
5. Personally I don't like too much fat on the intestine, as it's gets to greasy after frying. Some people enjoy that texture. Remove fat as desired.
6. Stuffing the intestine is optional you can skip this step if you want. This will just result in a crispy and thinner texture.
7. The herbs helps to omit some of the odor from the intestine as well as adding some flavors to this dish.
8. Dunking the intestines in maltose water and leaving it to air dry just helps form a crush on the surface for a crispier texture
9. Leave it overnight to air-dry or the fridge. Ensure the surface is dry before deep frying for a crispier surface.
Ingredients
- pig (large) intestines (can be precooked or fresh)
- salt/flour or cornstarch/white vinegar (for cleaning and washing the intestines
Ingredients for braising
- 2 mandarin/tangerine peel
- 1/2 a cinnamon stick
- 6-8 cloves (丁香)
- 1 bay leaf
- 1/2 tsp Sichuan peppercorns
- 3 star anise (八角)
- 2 black cardamom (草果)
- 2 ginger
- 1 piece angelica sinensis (當歸)
- 2-3 tbsp fish sauce
- 3-5 drops of red colouring
- dash of cooking wine
- 2-3 tbsp maltose
Cubmuffin's Ginger Garlic Pork
Cubmuffin makes an amercian classic with an asian twist. Gigner Garlic Pork
How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
#BeefRendang #IndonesianFood #NazItUp
How to make cook boiled Cow intestine soup EPS45 | CS Chef Skills
How to make cook boiled Cow intestine soup EPS45 | CS Chef Skills
This video I wanto to show how to cooking at your house,
this food is easy for make your self in your house, especially you can do your self and give your family a best lunch or dinner.
1. Cooking With Me. #CSChefSkills
2. How to cook at home. #howtomakefriedfishandcooking
3. Learn Cook Your Self. #cookingathome
4. How To Make Fried Fish .#howtomakefriedfish
5. How To Learning Cooking Your Self. #doityoursefl
▶️ Thanks For Watching
????please give me a like in video
????please comment your idea below in this video