Authentic Seafood Nasi Goreng with a Modern Twist

This recipe elevates traditional Indonesian seafood fried rice with balanced spices and fresh ingredients, delivering authentic flavors. Presented with a vibrant plating style to enhance both taste and visual appeal.

Steps

1. Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add garlic, shallot, red chili, and toasted shrimp paste; stir-fry until fragrant. 2. Add the mixed seafood and cook until just opaque, about 2-3 minutes. 3. Push the seafood to one side, add remaining oil and crack the egg into the wok. Scramble gently until half cooked. 4. Add the cooked rice, sweet soy sauce, and fish sauce. Stir-fry everything together to combine flavors evenly. 5. Stir in chopped spring onion and cook for another minute. 6. Plate the nasi goreng in a neat mound. Garnish with fresh cilantro, crispy fried shallots, and a lime wedge on the side. 7. For an aesthetic presentation, serve on a banana leaf or a dark plate to contrast with the vibrant colors.

150g cooked jasmine rice (preferably day-old) 75g mixed seafood (shrimp, squid, and fish pieces) 1 egg 2 cloves garlic, finely chopped 1 shallot, finely sliced 1 red chili, deseeded and sliced 1 tbsp sweet soy sauce (kecap manis) 1 tbsp fish sauce 1 tsp shrimp paste (terasi), toasted 2 tbsp vegetable oil 1 spring onion, chopped Fresh cilantro leaves for garnish Lime wedge for serving Crispy fried shallots for topping