A delightful twist on the classic Nasi Goreng, this recipe incorporates vibrant vegetables and aromatic spices for a flavorful meal.
Cook the rice in salted boiling water until tender, then drain and rinse.
Rinsing the rice after cooking removes excess starch, preventing clumping.
Mix the cooked rice with tamarind paste and set aside.
Letting the rice absorb the tamarind paste enhances its tangy flavor.
Heat oil in a skillet, sauté shallots until softened.
Cook on medium heat to avoid burning the shallots.
Add garlic, ginger, curry powder, chili flakes, and turmeric, and stir for a minute.
Stir constantly to evenly toast the spices.
Incorporate cabbage and cook until slightly wilted.
Don't overcook the cabbage to retain its crunch.
Add tomatoes and cook briefly.
Use ripe tomatoes for a richer flavor.
Combine the rice with the vegetable mixture in the skillet.
Mix gently to avoid breaking the rice grains.
Stir in soy sauce and sugar, and heat through.
Taste and adjust seasoning as needed.
Prepare an omelet with beaten eggs, roll, and slice into strips.
Cool the omelet before slicing for cleaner cuts.
Serve the rice garnished with cucumber slices, celery, and omelet strips.
Arrange the garnishes attractively for a visually appealing dish.
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