Nasi Goreng with Tempeh
Nasi (= rice) Goreng (= fried) is THE street food dish from Indonesia that is sold at every corner. It is the perfect leftover meal if you have leftover rice from the day before.
Tempeh is fermented tofu traditionally produced and eaten in Indonesia. During production, the soybeans are enriched with special bacteria, which creates a strong flavor.
For 4 people
- 2 cups rice (preferably long-grain or parboiled rice)
- 400 g Tempeh (you will get it cheap in asian supermarkets)
- 4 garlic cloves
- 2 green chili peppers
- 4 carrots
- 150 g soybean or mung bean sprouts
- 100 g vegetables (e.g. green beans, peas, corn, bell pepper)
- 4 tbsp Kejap Manis (sweet indonesian soy sauce, you can buy it in asian supermarkets)
- 2 tbsp soy sauce
- 1 tbsp Sriracha
- 1 tsp Kala Namak
- Typically, Nasi Goreng is eaten with an omelet, which is why the egg-flavour of Kala Namak (e.g., from Alnatura) tastes well with it.
- Alternatively, instead of tempeh, you can squeeze 400 g of tofu, cut it into pieces and fry it crispy in oil. Just before you take it out of the pan, season with ½ -1 tsp Kala Namak and ½ tbsp turmeric. This version of Tofu reminds me on egg, why it fits good to this dish.
30 min preparation time
30 min waiting time
1. Wash the rice in a fine-mesh sieve. Cook with twice the amount of water. When the rice is ready, let it rest for 30 minutes, otherwise the nasi goreng will quickly become mushy. In the meantime, prepare the remaining ingredients.
2. Den Knoblauch sowie die Chilischoten fein hacken. Die Karotten fein raspeln. Das restliche Gemüse ebenfalls fein raspeln oder schneiden (wenn ihr Erbsen oder Mais gewählt habt, entfällt dieser Schritt natürlich 😀 ). Die Sprossen waschen. Den Tempeh in ca. 1 cm breiten Streifen schneiden.
3. Heat 1 tbsp of oil in a large frying pan. Fry the tempeh on both sides until golden brown. Since tempeh absorbs a lot of oil, you can add more oil to the pan if needed. Remove the tempeh from the pan and drain on a kitchen paper.
4. Heat 1 tbsp of oil in a large frying pan and sauté the garlic, chilies, and vegetables (except sprouts) for about 1 minute. Gradually add the rice and stir everything well. Add more oil to the pan if needed. After about 5 minutes, add the soy sauce, Kejap Manis and Sriracha. Stir everything well and sauté for another 5 minutes.
5. Now stir in the sprouts, a bit of pepper and a pinch of Kala Namak.
6. Serve the fried rice with the Tempeh and a few slices of cucumber.