Nullarbor Nasi Goreng

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Overhead view of a rustic clay plate with a serving of nasi goreng topped with a runny fried egg, a side of grilled squid skewers drizzled with sauce, and a halved lime. A chef’s knife rests beside the dish, and a person’s legs are visible in the frame below.

Prep time:

Cook time:

Serves: 2 People

A flavour-packed Nasi Goreng recipe inspired by travels across the Nullabor. Made with veggies, Thai red curry paste, crispy calamari skewers and creamy satay sauce. quick, delicious and perfect for dinner.

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  • Serves: 2 People

Ingredients

Satay Sauce

  • 1 Large Tbsp Thai Red Curry Paste
  • 1 Lime
  • 4 Kaffir Lime Leaves
  • 2 Tbsp Peanut Butter
  • 1 Tbsp Honey
  • 2 Tbsp Ketchup Manis
  • 200ml Coconut Cream

Nasi Goreng

  • 3 1/2 Cups Cooked Rice
  • 2 Corn Cobs
  • 2 Spring Onion Sprigs
  • 2 Carrots
  • 2 Garlic Cloves
  • 1 Chilli
  • Peanut Oil
  • 1 Tsp Thai Red Curry Paste
  • 1 Tbsp Ketchup Manis
  • 1 Lime
  • Calarmi Rings
  • 2 Eggs
  • Flakey Salt
  • Fried Shallots

Method

  • 1)

    Cook your rice

  • 2)

    Make your satay sauce in a blender by combining 1 tablespoon of Thai red curry paste, the juice and zest of 1 lime, 4 kaffir lime leaves, 2 tablespoons of peanut butter, 1 tablespoon of honey, 2 tablespoons of ketchup manis and 200ml of coconut cream. Give it a taste and see if anything is missing.

  • 3)

    Cut corn kernels off the cob, peel and dice 2 carrots, dice your spring onion, garlic cloves and chilli.

  • 4)

    In a wok add peanut oil, the spring onion, garlic and 1 teaspoon of Thai red curry paste. Allow to cook for a few minutes.

  • 5)

    Add in your carrot, chilli and corn. Give it stir and leave to soften. 

  • 6)

    Once the vegetables have softened, add in 3 ½ cups of cooked rice. 1 tablespoon of ketchup manis and the zest and juice of one lime.

  • 7)

    Cut your squid into rings, skewer them and sprinkle salt.

  • 8)

    In another pan, add a little oil fry off your egg. I like to leave mine with a runny yolk to mix through the rice.

  • 9)

    Remove your egg from the pan and place your calamari skewers salt side down in the pan.

  • 10)

    Turn over after a few minutes, they should be nice and crispy.

  • 11)

    Remove the skewers from the pan.

  • 12)

    Serve your rice in a mound and top with a fried egg. Place skewers next to the rice and drizzle both with the satay sauce. Garnish with fried shallots. 

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