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Ramadhan recipe: The Dharmawangsa Jakarta's 'nasi goreng kambing'
Nasi goreng kambing (lamb fried rice) is among the most popular versions of fried rice in Indonesia. The Dharmawangsa Jakarta’s junior sous chef, Wahyudin, is giving it a twist by adding aromatic fried shallots and curry powder.
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Nasi goreng 'kambing' (lamb fried rice) by junior sous chef Wahyudin at The Dharmawangsa Jakarta. (JP/Bayu Widhiatmoko)
N
em>Nasi goreng kambing (lamb fried rice) is among the most popular versions of fried rice in Indonesia. The Dharmawangsa Jakarta’s junior sous chef, Wahyudin, is giving it a twist by adding aromatic fried shallots and curry powder.
Wahyudin also highlights the difference between cooking rice for daily consumption and rice for fried rice. “When it comes to fried rice, use 5:6 as the ratio, 5 cups is for the rice and 6 cups is for water, so the result won’t be too soft,” he explained. (asw)
Ingredients:
- Oil - as desired
- 1 egg
- 220 gr lamb chop
- 5 gr bird’s eye chili
- 20 gr large leek
- 5 gr fried shallot
- 1 portion of rice
- 15 curry powder
- Sweet soy sauce - as desired
- Salt - as desired
- White pepper - as desired
Read also: ‘Soto’ recipes from chefs to try at home
Condiments:
- Emping (crackers made from melinjo)
- Shrimp crackers
- Salt
- Pepper
- Lamb chop
- Sliced chili
- Sliced leek
Method:
- Heat oil in a wok over medium-low heat, add egg. Stir.
- Add lamb chop, bird’s eye chili, large leek, fried shallots and rice.
- Add curry powder. Toss sweet soy sauce as desired. Mix well. Season with salt and white pepper as desired.
- Serve with condiments.
