Nasi Goreng Terasi Pedas Ikan Asin (Spicy Shrimp Paste Fried Rice with Salted Fish)

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• 3 plates cold cooked white rice (day-old rice)
• 75 grams salted jambal or peda fish, cut into small cubes
• 2 chicken eggs
• 1 tsp good-quality roasted shrimp paste (terasi)
• 6 pieces curly red chilies
• 8 pieces red bird's eye chilies (adjust to taste)
• 6 shallots
• 4 cloves garlic
• 1 piece medium-sized ripe tomato
• 1 handful Thai basil leaves
• 2 tbsp sweet soy sauce (kecap manis)
• 1/2 tsp salt
• 1/2 tsp granulated sugar
• 1/2 tsp chicken-flavored powdered broth (optional)
• 5 tbsp cooking oil for sautéing and frying the salted fish
• 2 tbsp fried shallots for garnish
• 1 piece fresh cucumber, for serving

👩‍🍳 Instructions

1. 1 Prepare white rice that has been chilled in the refrigerator overnight so the texture stays firm and doesn't clump when fried. Fluff the rice briefly with a fork so the grains separate.
2. 2 Fry the salted fish pieces in a little hot oil until dry and golden crispy, then remove and drain on paper towels. Set aside the oil used to fry the salted fish, as it will add extra savory aroma to the fried rice later.
3. 3 Grind the curly red chilies, bird's eye chilies, shallots, garlic, and roasted shrimp paste using a mortar and pestle or blender until smooth. Don't add water, so the spice paste isn't too wet.
4. 4 Heat the leftover oil from frying the salted fish, adding a bit more fresh oil if needed, then sauté the ground spice paste over medium heat until cooked, fragrant, and darker in color, about 4-5 minutes.
5. 5 Add the tomato pieces, stirring until the tomato softens and breaks down slightly, blending with the spice paste. This will add a touch of fresh tanginess that balances the spiciness.
6. 6 Push the spice paste to the side of the pan, crack the eggs into the center of the pan, scramble until half-cooked, then mix together with the sautéed spice paste.
7. 7 Add the white rice, stir quickly and evenly with the spice paste using a flipping motion so the rice doesn't clump and the seasoning is absorbed evenly into every grain.
8. 8 Pour in the sweet soy sauce, add the salt, sugar, and powdered broth, then stir again until the rice is evenly coated with a brown color and smells fragrant.
9. 9 Add most of the fried salted fish (save a little for garnish) and the basil leaves, stir briefly until the basil wilts slightly but stays fresh, about 30 seconds so it doesn't wilt too much.
10. 10 Taste and adjust the salt and spice level if needed, then remove from heat and serve hot, garnished with the remaining fried salted fish, fried shallots, and fresh cucumber slices on the side.

💡 Tips

📊 Nutrition Facts / serving

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