Preparation:
Read the whole recipe before starting.
Cook the rice using 1 1/2 cup water for each cup of rice, I use a rice cooker for cooking the rice. Mix the eggs with some pepper and salt,
you could also add a little bit of milk, and stir through. Use a frying pan with some butter/oil and heat up, add the egg mixture, lower the heat somewhat and
keep steering until you have a mixture of smallish egg pieces. A bit like scrambled eggs but the eggs should be clotted a bit more. Set aside the egg pieces,
these will be added to the nasi later on.
Dice the shallots in small pieces and crush the garlic with a garlic press. Rinse the Chinese cabbage, remove outer leaves and chop the cabbage
in chunks, add these to a colander and rinse. Let the cabbage drain to remove the water.
Before you start, have your paprika powder, trassi, sambal and beef stock cube ready.
Into the wok:
First add the oil into the wok and heat up the oil. Then add unions and garlic, stir for a few minutes.
Add the trassi, sambal and paprika powder, and stir through.
Add the Chinese cabbage, also crumble the stock cube on top of the cabbage and stir through slowly. Keep stiring through
slowly until the cabbage shrinks down. It's important here to cook away the moisture released from the cabbage, so you don't get
soggy nasi.
When the cabbage moisture is cooked away, add the cooked rice. Stir through, while keeping the heat high. You should see the
white rice color disappearing, and the nasi is now almost finished. Now add you egg pieces set aside earlier. Stir through and
turn the heat lower. Stir through, until you are ready to serve.
Serve with:
This is a main nasi dish that works well with satay, atjar, daging rendang, sambal beans and many other Indonesian style dishes.
You can add some ketjap and/or sambal too.