Sambal Fried Rice (Nasi Goreng Sambal Tumis)
Sambal Fried Rice (Nasi Goreng Sambal Tumis)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sambal fried rice (nasi goreng sambal tumis). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sambal Fried Rice (Nasi Goreng Sambal Tumis) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sambal Fried Rice (Nasi Goreng Sambal Tumis) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook sambal fried rice (nasi goreng sambal tumis) using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
  1. Get 4 cups Cooked Rice
  2. Make ready 200 g Mackerel
  3. Make ready Sambal Paste (processed in a blender);
  4. Make ready 50 g Shallots
  5. Prepare 20 g Garlic
  6. Get 50 g Fresh Red Chillies
  7. Make ready 25 g Fermented Shrimp Paste (Belacan)
  8. Take For Stir Frying;
  9. Get 6 Tbsp Cooking Oil
  10. Take 2 pc Eggs (whisked)
  11. Get 1 cup Frozen Veggies (optional)
  12. Prepare 2 Tbsp Lemon Juice
  13. Take 2 tsp Sugar
  14. Make ready as needed Salt
Instructions to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
  1. MARINADE; Once you've processed the Sambal ingredients into a paste, take 2-3 Tbsp of it and marinate the fish.
  2. EGGS; Heat 1 Tbsp of cooking oil in the wok until hot then add the eggs and cook it scrambled. Once it has cooled, remove and set aside.
  3. FRY THE FISH; add 2 Tbsp of cooking oil to the hot wok and fry the fish, 2 minutes for each side. Remove it and set aside. NOTE, usually the fish is then broken into bite size pieces.
  4. COOK THE PASTE; heat 3 Tbsp of cooking oil until hot, then add the Sambal paste, lime juice, sugar and veggies. Cook until all the liquid has evaporated, the colour of the Sambal turns darker and the oil separates from the paste.
  5. FRY THE RICE; once the oil separates, add the rice and mix well. Then add the fish, the eggs, and mix them well. Season with salt, taste test and then serve.

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