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Balinese Vegetable Curry with Fried Rice: Nasi Goreng Recipe

Balinese Vegetable Curry with Fried Rice: Nasi Goreng Recipe

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Balinese Vegetable Curry with Fried Rice: Nasi Goreng

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Ingredients:

Serving

12 shallots, chopped
2 tbsp chopped garlic
2 tbsp chopped ginger
1 tbsp turmeric powder or 2-inches fresh turmeric root, peeled
1/2 cup macadamia nuts
1 tsp shrimp paste (optional)
1/2 cup chopped lemongrass
1 tbsp ground coriander
1 tsp ground thai bird chile
1 tbsp tomato paste
2 tbsp tamarind pulp, soaked in 1-cup warm water, strained , pulp discarded
3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon
1 cup vegetable stock
1 cup coconut milk
1 cup cauliflower florets , blanched in salted water and cooled in an ice bath
1 cup mixed yellow and green patty pan squash, halved , blanched in salted water and cooled in an ice bath
2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath
1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath
2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath
grapeseed oil, to cook
salt and pepper
nasi goreng , recipe follows
fried shallots , recipe follows
peanut oil, for cooking
8 shallots, halved and sliced
4 cloves garlic, sliced
1 tbsp minced ginger
1 tbsp minced lemongrass, white part only
1/4 cup sambal oelek
2 tbsp naturally brewed soy sauce
4 eggs, beaten
2 cups cooked jasmine or other long grain rice, cold
2 cups cooked balinese red rice, cold (can substitute jasmine or other long grain rice)
2 thai bird chiles, minced
1/4 cup chopped cilantro
peanut oil, for frying
1 cup sliced shallots
1/2 cup rice flour
salt

Directions:

In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.
Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.
In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.
Nasi Goreng:
In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.
Fried Shallots:
Preheat a fryer or deep pot of oil to 350 degrees F.
Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1920.14 Kcal (8039 kJ)
Calories from fat	365.26 Kcal
		% Daily Value*
Total Fat	40.58g	62%
Cholesterol	167.3mg	56%
Sodium	9588.91mg	400%
Potassium	2894.96mg	62%
Total Carbs	348.98g	116%
Sugars	62.67g	251%
Dietary Fiber	34.63g	139%
Protein	42.97g	86%
Vitamin C	83.8mg	140%
Iron	11.2mg	62%
Calcium	365.5mg	37%

Amount Per 100 g
Calories	143.7 Kcal (602 kJ)
Calories from fat	27.34 Kcal
		% Daily Value*
Total Fat	3.04g	62%
Cholesterol	12.52mg	56%
Sodium	717.64mg	400%
Potassium	216.66mg	62%
Total Carbs	26.12g	116%
Sugars	4.69g	251%
Dietary Fiber	2.59g	139%
Protein	3.22g	86%
Vitamin C	6.3mg	140%
Iron	0.8mg	62%
Calcium	27.4mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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