No matter how desperately you repeat it's just ketchup, there's something shocking about seeing pools of bright red liquid against soft white rice. I know nasi goreng is supposed to be cooked all together, but I love the contrast of colors so much that I cook all the bits separately and layer them.
This is a variation of a recipe I found Alan Hooker's 1971 Herb Cookery, a book I unceremoniously stole from my mother a few years ago. She'd marked the nasi goreng page – a good omen.
1 cup mushrooms, sliced
1 onion, minced
4 Tbsp peanut oil
1 cup cooked meat (I left this out)
1/2 cup ketchup
1/4 tsp salt
Saute the mushrooms and onion in the oil. Add the meat, ketchup, and salt, and cook about 5 minutes. Pour over prepared rice.
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1 comment:
wow! i always thought it was kecap as in kecap manis (sweet, thick soy sauce) rather than the western style ketchup. whether it is or isn't, your recipe seems to work.
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