Indonesian Nasi Goreng
Indonesian Nasi Goreng, fast and easy but a little exotic! My travels through Asia did not take me to Indonesia. However, I have had so much contact with the culture working on cruise ships, as many Indonesians worked onboard in different capacities. We were able to go to their kitchen and try the food, but on Thursdays, they would make a special poolside Indonesian lunch, that I always looked forward to.
I really like this great little dish, as the flavors shine, but it’s a real fast weeknight supper, on the table in less than half an hour! It fits the criteria for exotic but fast for sure! It’s also very easy to make, so even if you are not really into cooking, you should give this a try. If ever you need something to pull out of the bag to cook for someone, this will impress.
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Wine note:
I like a light and zingy rose wine with this kind of food. Loire roses made with cabernet franc and cabernet sauvignon are great choices. Rose D’Anjou is a dry wine with fruit flavors and is aromatic. This wine is often paired with street food. You can also pair Beaujolais lightly chilled.
Recipe
1 1/2 cups / 350g White rice
2 tbsp Sesame oil
1 lb / 450g Chicken thighs sliced
1 Red pepper diced
2tsp Chinese five spice powder
1/2tsp Ground coriander
1 tsp Ground ginger
1/2tsp Garlic powder
1/2tsp Cayenne powder
4tbsp Light soy sauce
1 1/2tsp Golden caster sugar
12oz / 300g Beansprouts
2 bunches Scallions sliced (spring onions)
8oz / 200g Raw shrimp (prawns)
Cook the rice according to the instructions on the pack. drain and keep warm.
Heat the oil in a medium hot wok or skillet and then stir fry the chicken slices for around 5 minutes. Add the diced pepper for the last minute.
Add the spices and stir fry for a few seconds.
Add the remaining ingredients and stir fry for 5 more minutes.
Serve over rice.
Lighten this dish by replacing the chicken thighs with chicken breasts or turkey and serving over cauliflower rice.
The gentle fragrant spices will work with several dry rose wines. A bone dry fruity Provence will also pair with it, the fruit holding its flavor with the spices, which can flatten other less fruit forward wines.
Wine With Food 