This spring nasi goreng with peas and asparagus is a typical meal that will give you strength. It is already very tasty in the basic version; With the toppings you can customize it completely to your own liking.
Ingredients
for 4 persons
- 450 grams of long grain rice
- 400 grams green asparagus, cut into pieces
- 250 grams peas, thawed
- 2 tablespoons fish sauce
- 2 tablespoons ketjap manis
- Juice of 1 lime
- Dash of vegetable oil
For the boomboe
- 2 shallots, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 2 red chili peppers, coarsely chopped
- 2 thumbs ginger, peeled and coarsely chopped
- Handful of lime leaves, chopped
For the toppings
- 3 spring onions, thinly sliced
- Optional: 4 fried eggs
- Optional: Madame Jeanette
- sambal
- Optional: (vegetarian) prawn crackers
This is how you make it
Cook the rice according to the package and let it cool, preferably a day in advance.
Make a bumbu from the shallot, garlic, peppers, ginger and lime leaves by grinding everything (or use your food processor) into a paste.
Heat a generous amount of oil in a wok and fry the bumbu until the aromas are released.
Stir in the fish sauce (leave it out for a vegetarian version). Stir-fry the green asparagus until crispy. Add the rice in three parts and stir well until everything is crispy. Add the peas, lime juice and ketjap manis and stir well.
Taste, season with salt and pepper and spoon the nasi onto plates.
Finish with spring onion, lime and toppings of your choice.
www.culy.nl
