Indonesian Fried Rice Lamb (Nasi Goreng Kambing)
In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis (sweet soy sauce) that creates a golden brownish color, and the flavour is mildly sweet. However, in other places such as Eastern Indonesia ( Sulawesi and Maluku), the sweet soy sauce is usually absent and is replaced by bottled tomato and chili sauce, creating reddish-colored nasi goreng. This variant is called nasi goreng merah (red fried rice) or nasi goreng Makassar after the South Sulawesi capital. Some variants of nasi goreng, such as salted fish or teri Medan (Medan's anchovy) nasi goreng, do not use kecap manis at all, creating a lighter color similar to Chinese fried rice or Japanese chahan. #happycooking #thebestindonesianfood #frommykitchen #delicious #inaustralia
Indonesian Fried Rice Lamb (Nasi Goreng Kambing)
In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis (sweet soy sauce) that creates a golden brownish color, and the flavour is mildly sweet. However, in other places such as Eastern Indonesia ( Sulawesi and Maluku), the sweet soy sauce is usually absent and is replaced by bottled tomato and chili sauce, creating reddish-colored nasi goreng. This variant is called nasi goreng merah (red fried rice) or nasi goreng Makassar after the South Sulawesi capital. Some variants of nasi goreng, such as salted fish or teri Medan (Medan's anchovy) nasi goreng, do not use kecap manis at all, creating a lighter color similar to Chinese fried rice or Japanese chahan. #happycooking #thebestindonesianfood #frommykitchen #delicious #inaustralia
Open in Cookpad AppSteps
- 1
Heat a wok over high heat. Add 2 tablespoon of vegetable oil and swirl to coat the wok. Add the lamb and stir-fry for 1 minute or until seared. Transfer the lamb to a bowl and set aside.
- 2
Add the remaining oil to the wok, then sauté the garlic, shallot and chilli (chilli optional) on medium heat for 2 minutes or until fragrant. Add the rice, increase the heat to high and stir-fry for 5 minutes or until lightly browned and all the rice grains are separated.
Add all the spices and continue to stir-fry for another 2 minutes or until fragrant. - 3
Add the cabbage, and spring onion along with the lamb. Toss to combine well, then add the dark soy sauce, sweet soy sauce and season with salt and pepper.
- 4
Transfer to a serving plate and garnish with fried shallot. Serve with cucumber, tomato and chilli or without chilli 😍
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