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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