Nasi Goreng Seafood

I Still remember a retreat I took in  1997 while I was still at University, we talked about   the new  way the catholic community can find a different spirit language tongue as a new way to pray and associate with God. In a funny way the priest said that a lot of catholic people try to speak tongue language but inside them, they still pray “Hail Marry”.

This is how I feel about the way I cook, you can call it a different name but the finish dish is exactly the same

When I cook Paella (Spanish dish), I always interpret it in the Indonesian style as a Nasi Goreng Seafood. Back in my childhood Nasi goreng was our ordinary breakfast. No weetabix for me.

NASI GORENG SEAFOOD

INGREDIENT

·         400 grams of cooked rice

·         10 big prawns (fresh)

·         5 small Squids cleaned and cut into 2 cm pieces

·         2 chicken breast or 4 chicken thighs skinned cut into 2 cm pieces

·         6 chicken livers boiled and cut into 2 cm pieces

·         20 mussels

·         5 big red chillies

·         5 garlic cloves

·         1 tbsp oyster sauce

·         1 tbsp sweet soy sauce

·         1 tsp salt

·         1 tsp ground white pepper

·         Handful fried cashew nuts

·         Fried shallots (for garnish)

·         4 tbsp Vegetable oil

·         ½ litre chicken stock

1. Put chillies, garlic and shallots into a food processor to make a paste, or use a pestle and mortar.

2. Heat the oil in a large wok or paella dish, fry the paste until fragrant. Add prawns, squid, chicken stock and add the mussels.

3. Add chicken and chicken liver and bring to simmer for 5 minutes. Add the rice, white pepper, oyster sauce and soy sauce, stir the rice add more chicken stock if the rice is looking too dry,  cook for another 3 minute.

4. serve with cashew nuts and fried shallot.