Nasi Goreng Kerabu Recipe (Fried Rice with Ulam Herbs)

Rice: Preferably day-old cooked rice, as it is drier and less sticky, making it ideal for frying.

Cooking oil: Used to stir-fry the ingredients and prevent sticking.

Garlic: Adds a fragrant and savory flavor to the dish.

Shallots: Provides a mild, sweet onion flavor that complements the other ingredients.

Ulam herbs: A mix of finely chopped local herbs that add freshness and a unique aroma.

Soy sauce: Adds a salty and umami flavor to the fried rice.

Salt: Enhances the overall taste of the dish.

White pepper: Adds a mild heat and a subtle peppery flavor.

When stir-frying the garlic and shallots, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to your nasi goreng kerabu. Stir constantly until they turn golden brown and release their fragrant aroma before adding the rice. This ensures a well-balanced and flavorful base for your dish.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, you can use freshly cooked rice. Just spread it out on a tray to cool and dry out a bit before using.

• cooking oil - Substitute with vegetable oil: Vegetable oil is a neutral oil that works well for frying and won't alter the flavor of the dish.

• minced garlic - Substitute with garlic powder: If you don't have fresh garlic, garlic powder can be used. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• sliced shallots - Substitute with yellow onions: Yellow onions can be used in place of shallots. They have a similar flavor profile, though they are slightly stronger.

• mixed ulam herbs - Substitute with mixed fresh herbs: If you can't find ulam herbs, a mix of fresh herbs like cilantro, mint, and basil can be used to mimic the fresh, aromatic quality of ulam.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and will provide a slightly different texture and flavor.

• white pepper - Substitute with black pepper: Black pepper can be used if you don't have white pepper. It has a slightly stronger and more pungent flavor.

• Allow the Nasi Goreng Kerabu to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into an airtight container. This helps to maintain its freshness and prevents any unwanted odors from seeping in.
• Label the container with the date of preparation. This is crucial for keeping track of how long the rice has been stored.
• Store the container in the refrigerator if you plan to consume the Nasi Goreng Kerabu within 3-4 days. This keeps the ulam herbs and other ingredients fresh.
• For longer storage, place the airtight container in the freezer. The fried rice can be frozen for up to 1 month without significant loss of flavor or texture.
• When ready to eat, thaw the Nasi Goreng Kerabu in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the rice and ulam herbs.
• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of water or broth to prevent it from drying out.
• Stir-fry until the rice is heated through and the ulam herbs are revived. This ensures that the dish retains its original flavor and texture.
• Serve hot and enjoy the rejuvenated Nasi Goreng Kerabu as if it were freshly made.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of cooking oil to the skillet.
  3. Once the oil is hot, add the leftover Nasi Goreng Kerabu.
  4. Stir-fry for about 5-7 minutes, ensuring the rice is evenly heated.
  5. If the rice seems dry, sprinkle a little water and cover the skillet for a minute to steam.

• Microwave Method:

  1. Place the leftover Nasi Goreng Kerabu in a microwave-safe dish.
  2. Add a splash of water to prevent the rice from drying out.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Nasi Goreng Kerabu evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, bake for an additional 5 minutes.

• Steaming Method:

  1. Place the leftover Nasi Goreng Kerabu in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer basket.
  4. Steam for about 10 minutes, or until the rice is thoroughly heated.
  5. Stir occasionally to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok to ensure even cooking.

• Knife: Essential for finely chopping the mixed ulam herbs, garlic, and shallots.

• Cutting board: A sturdy surface used to chop and prepare the ingredients safely.

• Measuring spoons: Used to accurately measure the soy sauce, salt, and white pepper for seasoning.

• Mixing bowl: Useful for holding the chopped ulam herbs before adding them to the wok.

• Rice cooker: Ideal for cooking rice, ensuring it is perfectly cooked and ready for stir-frying.

• Garlic press: A handy tool for mincing garlic quickly and efficiently.

• Serving plate: Used to present the finished Nasi Goreng Kerabu attractively.

Use day-old rice: Day-old cooked rice is drier and separates easily, making it perfect for fried rice.

Prep ingredients ahead: Mince the garlic, slice the shallots, and chop the ulam herbs in advance to streamline the cooking process.

High heat cooking: Use high heat to quickly stir-fry the rice and ingredients, ensuring even cooking and saving time.

Batch cooking: Double the recipe and store portions in the fridge for quick meals throughout the week.

Use a large wok: A large wok allows you to stir-fry ingredients more efficiently, reducing cooking time.