Recipe: Famous Nasi Goreng Piritan (Piritan Fried Rice)
Nasi goreng (fried rice) is undeniably the most popular comfort food in Indnesia. Whenever you have no idea what to eat, always opt for fried rice. You can't go wrong!
But with so many variants of fried rice, only a few are truly special. One of them is the Sunda-stylenasi goreng piritan (piritan is sundanese word for fish giblets. It started as ac creative way to make us of the giblets left around from all the common carps cooked in sundanese restaurants. The giblets are quickly fried then mixed with intense spices and ingridients commonly used in sundanese cooking.
The use of fish giblets can also be tracked in other regional cuisines, such as kanaik (fish stomach stir-fry) among the Dayak tribes in Kalimantan and pepes isi perut ikan (fish giblets grilleed in banana leaves) in South Sulawesi. This fried rice, however, reminds me of nasi goreng babat in Semarang, a similiar dish made with beef tripe. Such kind of fried rice doesn't need any other dish becayse it already feels rich and pleasant.
Main Ingredients:
- 1 serving of white rice
- Innards from 3 common carps (discard the gallbladders )
- 1 tomato (cut into six pieces)
- 1 spring onion (thiny sliced)
Spices:
- 1/4 onion (thinly sliced)
- 1 red chili (thinly sliced)
- 1 green chili (thinly sliced)
- 2 shallots
- 1 garlic cloves
- 1 indonesian bay leaf
- 1/2 lemongrass stalk (bruised)
- One sliced of ginger (bruised)
How To Make:
- Clean the fish innard, then fry them until rather dry.
- Using a food processor or mortar and pestie, grind the shallots and garlic to a smooth paste.
- Using around 6 tablespoon of the remaining oil, sautee the paste along with all the other raw ingredients.
- Add rice, spring onion and tomatoes. Blend everything well. Add sy sauce or sweet soy sauce to individual tastes.
- Garnish with fried shallots and lemon basil. Serve.
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