Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous Nasi Goreng with you. Have fun sizzling and selamat makan (bon appetit)!

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Balinese Nasi Goreng (Fried Rice)

There are about as many different ways of preparing Nasi Goreng in Bali as there are cooks. The only constant ingredient is rice; everything else is determined by the cook's taste or the availability of ingredients.

INGREDIENTS:

6 tbsp oil
6 shallots, peeled, halves length wise and sliced
6 cloves garlic, peeled and sliced
200 g (6 ½ oz) chicken meat, sliced
150 g (5 oz) medium size shrimp, peeled
¼ small white cabbage, shredded
4 eggs, beaten
2 tbsp sambal tomat
700 g (1 ½ lb) cold cooked rice
2 tsp salt
1 tsp sliced bird's eye chilies
2 tbsp fried shallot

PREPARATIONS:

1. Heat vegetable oil in wok or heavy fry pan until very hot.
2. Add shallots and garlic and fry for 1 minute until golden yellow.
3. Add chicken and shrimp and fry for 1 minute, then add cabbage and fry for 1 minute. Add sambal and mix well.
4. Add eggs and continuously stir for 30 seconds before adding rice and salt. Increase to very high heat and fry for 3 more minute, stir continuously.
5. Add chilies, mix well and serve immediately, garnished with fried shallots.