Nasi Goreng Sunda Kelapa

Bahan-bahan
  • 3 piring nasi putih
  • 3 butir telur, dikocok lepas
  • 2 sendok-makan margarin
  • 200 gram daging kepiting
  • 250 gram udang kupas
  • 250 cumi-cumi, potong melintang, bundar-bundar
  • 1 centimeter jahe, iris halus
  • 2 sendok-makan minyak wijen
  • 1 sendok-makan minyak ikan
  • 3 sendok-makan kecap
  • 1 sendok-makan bawang merah, digoreng
  • 5 sendok-makan kacang polong
  • 4 buah cabai merah, iris tipis memanjang
  • 1 batang daun bawang, iris kasar
  • garam secukupnya
  • lada halus secukupnya
Cara Membuat
  • Campur daging kepiting dengan irisan jahe, kukus kurang lebih 15 menit, tiriskan.
  • Panaskan margarin dan minyak wijen, lalu masukkan udang dan potongan cumi, aduk sampai matang. Tambahkan daging kepiting, minyak ikan, garam dan lada halus.
  • Masukkan kocokan telur sambil terus diaduk. Tambahkan nasi, kecap, bawang goreng. Aduk hingga tercampur rata.
  • Terakhir masukkan irisan cabai merah, irisan daun bawang dan kacang polong. Aduk rata.
  • Sajikan nasi goreng dengan emping goreng dan acar.

Sumber : Majalah Kartini No 2119
Resep : Tim Dapur Istana Negara, Ai Turwina & Reifa Amalia

Sunda Kelapa Style Fried Rice

Ingredients
  • 3 diner plates cooked or steamed white-rice
  • 3 eggs, stirred
  • 2 tablespoon margarine
  • 200 grams crab “meat”
  • 250 grams shelled prawn
  • 250 grams squid, round-shape cut
  • 1 centimeter ginger, thinly sliced
  • 2 tablespoon sesame oil
  • 1 tablespoon fish oil
  • 3 tablespoon sweet soy sauce
  • 1 tablespoon sliced shallot, fried and then drained
  • 5 tablespoon green peas
  • 4 red chilies, long-thinly-style sliced
  • 1 green onion, coarsely cut
  • salt to taste (± 1 1/2-2 teaspoons)
  • pepper to taste
Method
  • Mix crab “meat” with sliced ginger, steamed for approximately 15 minutes then drained.
  • Heat margarine and sesame oil, then add prawn and squid, stirred until done. Then add crab, fish oil, salt and pepper. Stirred again.
  • Add stirred egg while suntil keep on stirring up until eggs is almost done. Then add the cooked rice, soy sauce and fried sliced-shallot. Stirred until blended well.
  • Finally, add sliced red chili, green onion and green peas. Stir again well.
  • Serve together with melinjo (gnetum gnemon) chips if any.

Source : Kartini Magazine No 2119
Recipe : The Indonesia State Palace Kitchen Team, Ai Turwina & Reifa Amalia

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