Name: Nasi Goreng with Mackerel
Ingredients: 1 225 gram lon grain rice; 2 Mackerel; (175-225g); 2 lg Eggs; Sunflower oil for frying; 6 lg Shallots; thinly sliced; 175 g Peeled cooked North Atlantic prawns; 1 tb Light soy sauce; 1 5 cm piece cucumber; quartered; ; lengthways and; ; sliced; 4 Spring onions; chopped; Salt and freshly ground black pepper; 3 tb Groundnut oil; 4 lg Garlic cloves; roughly chopped; 2 lg Shallots; roughly chopped; 15 g Roasted salted peanuts; 6 Red finger chillies; roughly chopped; 1 tb Tomato puree; 1/2 ts Blachan; (shrimp paste); 1 tb Ketchup manis; (sweet soy sauce)

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Rick, Stein	4	servings

INGREDIENTS

1		225 gram lon grain rice
2		Mackerel; (175-225g)
2	lg	Eggs
		Sunflower oil for frying
6	lg	Shallots; thinly sliced
175	g	Peeled cooked North Atlantic prawns
1	tb	Light soy sauce
1		5 cm piece cucumber; quartered
		; lengthways and
		; sliced
4		Spring onions; chopped
		Salt and freshly ground black pepper
3	tb	Groundnut oil
4	lg	Garlic cloves; roughly chopped
2	lg	Shallots; roughly chopped
15	g	Roasted salted peanuts
6		Red finger chillies; roughly chopped
1	tb	Tomato puree
1/2	ts	Blachan; (shrimp paste)
1	tb	Ketchup manis; (sweet soy sauce)

INSTRUCTIONS

FOR THE NASI GORENG PASTE
1 For the Nasi Goreng Paste: Put the paste ingredients into a food
processor and blend until smooth.
2 Cook the rice in boiling salted water for 15 minutes until just tender.
Drain, rinse well, spread out on a tray and leave until cold.
3 Preheat the grill to high. Trim the tails and fins off the mackerel and
season them on both sides with salt and pepper. Lay them on a lightly oiled
baking tray or the rack of a grill pan and grill for four minutes on each
side.
4 Leave to cool and then flake the flesh into large pieces, discarding the
bones. Beat the eggs with some salt and pepper, heat a little oil in a
frying pan and make three omelettes, making them as thin as possible.
5 Cook each one until the egg has lightly set on top, flip over and cook a
few seconds on the other side. Roll the omelettes up, leave to cool and
thinly slice.
6 Pour 1cm/ 1/2" sunflower oil into a frying pan. Add the shallots and fry
over a medium heat until crisp and golden brown. Lift out with a slotted
spoon and drain on kitchen paper.
7 Spoon 2 tbsp oil from frying the shallots into a large wok and heat until
smoking hot. Add 2 tbsp Nasi Goreng paste and stir-fry for two minutes.
8 Add the cooked rice and stir-fry over a high heat for two minutes, until
heated through. Add the prawns, strips of omelette, shallots and mackerel
and stir-fry for another minute.
9 Add the soy sauce, cucumber and most of the spring onions, toss together
well and spoon onto a large warmed plate. Sprinkle with the remaining
spring onions and serve straight away.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: there is no substitute”