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
