Surinamese Nasi Goreng (Nasi Goreng)

Name: Surinamese Nasi Goreng (Nasi Goreng)
Yield: 4
Cuisine: Suriname
Ingredients: Cooked jasmine rice, chilled overnight — 800 g (4 cups); Chicken breast, thinly sliced — 300 g (10.5 oz); Shrimp, peeled — 150 g (5.3 oz); Large Eggs — 4; Garlic, minced — 3 cloves; Medium Shallots, thinly sliced — 3; Kecap manis (sweet soy sauce) — 4 tbsp; Trassi (shrimp paste), toasted — 1 tsp; Sambal or chilli paste, to taste — 1-2 tbsp; Spring onion, sliced — 3 stalks; Vegetable oil — 3 tbsp; Salt — to taste

The Quirky Foodster Team

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Servings

Ingredients

Cooked jasmine rice, chilled overnight — 800 g (4 cups)
Chicken breast, thinly sliced — 300 g (10.5 oz)
Shrimp, peeled — 150 g (5.3 oz)
Large Eggs — 4
Garlic, minced — 3 cloves
Medium Shallots, thinly sliced — 3
Kecap manis (sweet soy sauce) — 4 tbsp
Trassi (shrimp paste), toasted — 1 tsp
Sambal or chilli paste, to taste — 1-2 tbsp
Spring onion, sliced — 3 stalks
Vegetable oil — 3 tbsp
Salt — to taste

Method

Break up the chilled rice with your hands so the grains separate; set aside.
Heat 1 tablespoon oil in a small pan and fry 2 of the eggs sunny-side up; set aside for topping.
Heat the remaining oil in a wok over high heat. Fry the shallots and garlic until fragrant, then add the chicken and shrimp and stir-fry until just cooked, about 4 minutes.
Push the mixture to one side, crack the remaining 2 eggs into the pan and scramble briefly, then mix through.
Add the trassi and sambal and stir-fry 30 seconds, then add the rice and kecap manis. Toss constantly over high heat until every grain is coated and the rice is heated through, about 5 minutes.
Stir in the spring onion, taste and adjust salt, then serve topped with the fried eggs.

Introduction: Nasi goreng, meaning ‘fried rice,’ came to Suriname with Javanese contract labourers brought from Indonesia in the late 19th and early 20th centuries.

Cultural Background: Nasi goreng, meaning ‘fried rice,’ came to Suriname with Javanese contract labourers brought from Indonesia in the late 19th and early 20th centuries. In Surinamese kitchens it developed its own character, often built on day-old rice, kecap manis (sweet soy sauce) and a base of trassi (shrimp paste), and served with fried egg and pickled vegetables. It remains one of the most commonly cooked lunches in Surinamese households.

Tips: Day-old, chilled rice fries far better than freshly cooked rice, which turns mushy. Keep the heat high and keep the rice moving so it fries rather than steams. Toast the trassi briefly in a dry pan or over a flame before using — it mellows a raw, fishy edge.

Variations: Use only chicken or only shrimp depending on preference. Add diced Chinese sausage for a Surinamese-Chinese-influenced version. Omit the chicken, shrimp and trassi, and use a vegetarian kecap manis and a splash of soy sauce for umami; add extra vegetables such as cabbage and carrot.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a hot wok or pan with a splash of oil until piping hot; avoid the microwave if possible, as it can make the rice gluey.

FAQs:

Q: What is kecap manis?

A: Kecap manis is a thick, sweet Indonesian soy sauce, sweetened with palm sugar, that gives Surinamese nasi goreng its characteristic dark colour and sweet-savoury flavour.

Q: Can I use fresh rice instead of chilled?

A: You can, but spread it on a tray to cool and dry out for at least 30 minutes first, or it will clump and steam rather than fry.

Q: Is trassi essential?

A: It adds an authentic depth of flavour, but the dish can be made without it if unavailable; a small amount of fish sauce is a reasonable substitute.