Rice & Pasta: Nasi Goreng

There are many types of indonesian fried rice, from white to red, sliced spices to ground ones. Javanese fried rice is my favourite among of all. It uses terasi (or belacan in Malay) as its secret component that make it very distinguish from others. Terasi made of fermented dried shrimps and salt, so you can just simply substitute it with dried shrimp if you couldn't get one, or discard it even if you really have none at all. The taste would rather be different but still it damn-oh-so-good especially for them who dont use terasi as their common ingredient.

NASI GORENG (Javanese Style)

Ingredients:
4 cups cooled cooked rice
4 tbs vegetable oil
1/2 tsp salt
1 tbs soy sauce (light or dark)
shredded cooked meats or chicken (or chopped sausages, smoked beef, etc)
Your fave vegetables, finely shredded (most common: cabbage, mungbean sprouts, carrot)
Combine and finely ground into paste:
2 red chillies (seeded if you dont want it hot)
4-5 shallots (or 1 medium onion)
1 clove garlic
1/2 tsp terasi/belacan (or 1 tbs dried shrimp, soak in hot water for 5 minutes, drain)
Garnishes:
Crispy-fried shallots (bawang goreng)
Cucumber slices
Fresh tomato slices
Spring onion, finely chopped
Complements:
Fried eggs
Shrimp crackers (kerupuk udang)
Method:
Heat oil in frying pan, stir-fry the ground paste until fragrant.
Add salt, soy sauce, shredded meats and rice.
Stir over medium heat until it's heated through and all vegetables are cooked.
Transfer to serving dish, topped with complements, arrange the garnishes on top and around the dish.
(Serving for two)