Nasi Goreng

Ingredients

Directions

1. 1

   Defrost the prawns in a sieve. In the meantime, cook rice in boiling salted water according to the instructions on the packet. Clean and wash spring onions and cut into fine rings. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Peel garlic and chop finely. Rinse meat cold, dab dry and cut into small pieces.

2. 2

   Heat 1 tsp. clarified butter in a large pan, fry the meat thoroughly while turning. Season with salt and pepper and remove. Melt 1 teaspoon of clarified butter in hot frying fat, drain the prawns and fry them vigorously while turning them over. Finally add chilli. Season with salt and pepper and add to the meat.

3. 3

   Pour rice into a sieve, rinse with cold water and drain well. Mix soy sauce, sugar and Sambal Oelek. Whisk the eggs with 1 tbsp. of the soy sauce mixture. Heat 1 tsp. clarified butter in a small coated pan (approx. 16 cm Ø). Add the egg mixture and let it set at medium heat. Turn and allow to set for approx. 1 minute. Pull the pan off the stove.

4. 4

   Heat 2 tablespoons of clarified butter in a large frying pan, add rice and fry over medium heat for 3-4 minutes, turning occasionally. Add spring onions, meat and prawns to the rice, stir in. Add the rest of the soy sauce mixture to the rice and mix. Fry the rice, meat and prawns for another 1 minute while turning. Wash the lime, dab dry and cut into slices. Season Nasi Goreng with soy sauce and lime juice from 1 column.

5. 5

   Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.