Pork Fillet Nasi Goreng
Episode: 5
Title: Pork Fillet Nasi Goreng
Broadcast: July 9th 2017
Presenter: Russell Blaikie & Scott Taylor
Ingredients for 4
Tomato sambal:
25 grams (11/2 tablespoons) Coconut oil
120 grams shallots, chopped
15 grams (3 large) Garlic cloves, chopped finely
15 grams (1 tablespoon) Shrimp Paste, or Belacan, roasted
190 grams Sambal Oelek
1 tin (400 grams) Tinned chopped tomatoes
40 grams Palm sugar (or Brown sugar)
Nasi goreng:
2 ea Shallots, sliced
90 ml Coconut oil
100 grams Cabbage, sliced
60 grams green beans, sliced
200 grams Pork fillet, thinly sliced
100 grams Small uncooked shrimps
2 eggs, (plus 4 more to fry as a topping if you wish)
1/3 cup tomato sambal
3 Spring onions sliced
1 stick of celery, sliced
2 tablespoons ketjap manis (sweet soy sauce)
4 cups chilled cooked brown (or white) rice
Vegetable oil for frying eggs (if you wish to serve them on top!)
Method
Tomato Sambal:
Spoon the coconut oil into a large saucepan over low-medium heat.
Add the shallots and garlic, and cook about 7 minutes, until they just start to colour.
Break up the roasted belacan, and add, stir so that it is well distributed and cook for a further minute.
Add the remainder of the ingredients, and cook over low-medium heat for 15 minutes, until the sambal becomes glossy and thickens slightly. It is a good idea to place a lid on the saucepan halfway through this process so the sambal doesn’t thicken too much.
If the sambal starts thickening early add some water to loosen it as it cooks.
Remove from stove and allow cooling.
Nasi Goreng:
Heat the coconut oil in a wok over medium-high heat.
Add the shallots and cook for 11/2 minutes until golden.
Add cabbage, beans, pork fillet and prawns and saute for another minute.
Add the eggs, tomato sambal and saute until the eggs have scrambled, about 30 seconds.
Add the celery and spring onion, toss for a few seconds then add the ketjap manis and cooked rice.
Toss the rice and stir while cooking, until rice is coated with sauce and is heated through.
Check for seasoning, adding a little salt as required.
Spoon into bowls, then turn bowl out onto serving plate, topped with a fried egg if you wish.
Delish
W: www.yourlifestyle.tv
AS SEEN ON