Nasi Goreng Pinoy Version
Nasi goreng is an Indonesian dish usually served at breakfast. This dish is simply an Indonesian version of “fried rice” and there are many variation of the dish. The dish is usually a combination of fried rice topped with fried egg and served with grilled chicken meat (or other meat such as beef) with peanut sauce. And garnished with fried crackers, cucumber and tomatoes. This version of nasi goreng is served with grilled tenderloin beef in skewers and since it contains pork in the fried rice, it might not be acceptable to Indonesians because they abstain from eating pork.
200 grams beef tenderloin
3 Tbsp. satay peanut sauce (see instruction below)
1 Tbsp. chopped garlic
1 pc onion, chopped
1 pc birds eye chili pepper (siling labuyo)
30 grams pork, cubed
1 cup steamed rice
1 Tbsp. curry powder
1 pc egg, fried sunny side up
How to cook Nasi Goreng:
- Cut beef tenderloin into strips or barbecue sizes and skewer into bamboo barbecue sticks.
- Marinate in peanut sauce for about 30 minutes. Grill until done. Set aside.
- Heat a little cooking oil in a pan and saute garlic until fragrant. Then add the onions and chili pepper until soft.
- Add pork cubes and stir fry the meat until brown and cooked.
- Add rice and curry powder and stir cook until rice is evenly coated with curry powder.
- Serve barbecue with curried rice and topped with fried egg.
For the satay peanut sauce:
1 tsp. cooking oil
1 small red onion, chopped
1 clove garlic, minced
1 pc birds eye chili pepper (siling labuyo), minced
1/4 cup peanut butter
1/2 cup water
1 Tbsp. calamansi juice
1/2 tsp. apple cider vinegar or balsamic vinegar
1/2 tsp. brown sugar
How to make satay peanut sauce:
- Heat oil in a saucepan and saute onion until soft and golden in color.
- Then add garlic and pepper and saute for about 1 minute.
- Remove from heat and add the peanut butter and mix to combine.
- Add water, calamansi juice, vinegar and sugar. Put in a very low heat and simmer for about 3 minutes stirring constantly to avoid burning the sauce.