Serves

4

Ingredients

• 1 cup cooked rice (preferably overnight)
• 2 large eggs
• 400g raw shrimps, shell removed
• Salt according to taste
• 6 tbsp cooking oil
• 3 cloves of finely chopped garlic
• 1 onion, finely chopped
• 2 red chillies, seeds removed and sliced finely
• 1 teaspoon coriander seeds
• 3g trassie (shrimp paste)
• ½ tsp sugar
• 200g finely sliced pork steak
• 2 tsp sweet soy sauce (ketjap manis)
• 4 finely chopped onions

Method

Use a food processor or mortar and pestle to blend the onion, chilli, garlic, sugar, coriander and trassie until it becomes a thick paste • Beat the eggs in a bowl until foamy • Add a little salt according to taste • Using a wok or frying pan, heat it up and coat it with a little cooking oil to avoid the food from sticking while cooking • Make an omelette by using a quarter of the mixed eggs • Ensure that both sides are evenly cooked • Repeat the process for another 3 times until all the egg mixture has been used • Then cut the cooked eggs into strips for placing on the top of the nasi goreng later • Heat up a wok or frying pan and add 2 tbsp cooking oil • Sauté the processed paste and cook until fragrant • Add the meat and raw shrimps • Cook for another few minutes until the colour changes • Finally add in the cooked rice and add more cooking oil if necessary • Add the soy sauce (ketjap manis), onions and continue frying for another 30-60 seconds, until fragrant • Serve on a plate and add the omelette strips • Garnish with prawn crackers (kroepoek), atjar tjampoer, fried onions, soerendeng • Serve while hot.

Tip: You can add any vegetable, eg. peas, carrots, leeks, etc