Bring a bit of spice into your home with this flavour-packed recipe straight from Wayan Pujana, Chef at Mercure Bali Legian. This is sure to bring the sunshine in on even the dreariest of days, so let’s get started!
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for the Sune Cekuh paste:
20 gm garlic
40 gm shallot
25 gm red chilli
5 gm hot chili
12 gm turmeric
15 gm galangal root (kencur)
5 gm candle nut (can be substituted for Macadamia, Almond or Cashew nut)
Ingredients for the Nasi Goreng:
240 gm steamed (and cooled) rice
2 tbsp cooking oil
1 piece of kaffir lime leaf
½ tsp salt
¼ tsp white sugar
2 inch piece of Lemongrass – finely chopped or minced
40 gm shallot – fried for garnish
Method:
Clean and grind all Sune Cekuh’s ingredients and mix together, set aside.
Heat a pan over high heat for about 2 minutes. Then add the oil, kaffir lime, and the Sune Cekuh paste and stir gently until fragrant.
Add steamed rice and stir continuously to avoid burning, season with salt and sugar.
Fry the rice, then add fried shallot, lemongrass, and lime leaf as garnishes and serve piping hot!
Enjoy your typical Indonesian meal!
