OFF THE SHELF
Nasi goreng mix spices up Indonesian fried rice

By Wanda A. Adams
Advertiser Food Editor

A spice mix is the start to making fried rice in the Indonesian style. Gregory Yamamoto • The Honolulu Advertiser

This mixture is similar to what the Indonesians call sambal tomat — sambal means a spice paste and tomat means tomato. It is a thick, viscous blend of shallots, garlic, chilies, salt, tomatoes and oil, missing only the common Indonesian ingredient petis, or black shrimp paste, a liquid somewhat resembling Southeast Asian fish sauce; it's available in Asian specialty stores. This packet is meant to flavor fried rice. Nasi goreng is the essential morning dish of Indonesia, also a frequent side dish, so common that it's said that there are as many versions of nasi goreng as there are cooks on Bali.

The best known of the sambals here, by the way, is sambal oelek, fiery hot, bright-red chili-pepper paste you can find in most supermarkets. I have found this a very useful ingredient for adding fire to everything from chili to vinha d'ahls.

To make nasi goreng, cook 3 cups long-grain white rice and refrigerate overnight to chill and dry out. Heat 6 tablespoons vegetable oil in a wok or large frying pan and stir-fry 6 cloves sliced garlic and 6 peeled and sliced fresh shallots over medium heat until wilted and golden. Turn heat as high as possible. Add the nasi goreng mixture (or make your own paste of garlic, chilies, tomatoes, ginger, shallots, lime juice and petis shrimp paste) and fry until fragrant. Add 1 to 2 cups shelled shrimp, or strips of chicken or beef, and sauté; and a cup of shredded white cabbage or other vegetables as desired. Stir in cold cooked rice and cook through. Serve topped with strips of omelet or fried egg, with sliced cucumbers and tomatoes alongside.