Oh the Nasi Goreng Kambing. It's a simple premise - mutton or lamb fried rice - but it has flavours so layered and intense that it once made it to number two on CNN's World's 50 Most Delicious Foods list.
What's more, it can be replicated at home with a frying pan and ingredients you can find at any supermarket.
Simply chop, fry, add in some spices and rice!
Just be sure to use leftover overnight rice for the optimum fried rice texture.
- Serves 2 people
- 100g lamb mince
- 2 cups cooked rice
- 1 cucumber (sliced)
- ½ carrot
- 7 shallots (sliced)
- 2 garlic (minced)
- 1cm ginger (minced)
- 3 large red chilies (sliced)
- 1 chili padi (sliced)
- 1 tsp ghee (clarified butter)
(substitute with vegetable oil)
- 8 curry leaves
- 2 lime leaves
- 3 pcs coriander leaves
- ½ tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp turmeric powder
- 150ml white vinegar
- 30g sugar
- 1 firm red tomato (cut in wedges)
- 2 pcs fried melinjo (bitternut) crackers
(substitute with papadum)
- 1 fried egg sunny side up (optional)
1) Blend the paste
- Add in 5 sliced shallots, 2 large red chili slices, garlic, candlenut, shrimp paste into blender, and turn into paste.
2) Fry the paste
- In a hot pan, pour in vegetable oil and fry the paste and add in lemongrass bay leaf, lime leaves, sugar, salt and fish sauce.
- Sautee this combination until fragrant and well combined.
3) Fry rice, fried lamb - add spices and then add rice
- Prepare the lamb that has been presto (pressure cooked), cut to the desired size.
- Prepare pan with vegetable oil, pour in paste, then add in lamb, cooked rice, breaking it apart with a spatula, add in soya sauce to taste and fry for 5 minutes.
Garnish and Serve!
Garnish with coriander leaves, tomato wedges, melinjo crackers, achar on the side and if you prefer, a sunny side up on top.
Asian Food Network