Indonesian Seafood Nasi Goreng with Crispy Tempeh and Sambal Matah – Aromatic and Savory Comfort Food

Allergens

Shrimp, Squid (Fish), and Tempeh

Ingredients

• 1 cup jasmine rice, uncooked
• 200g shrimp, peeled and deveined
• 200g squid, cleaned and sliced into rings
• 1 block tempeh, cut into cubes
• 4 tablespoons vegetable oil
• Salt and pepper, to taste
• 1 cucumber, julienned
• 1 cup bean sprouts
• 2 tablespoons fried shallots Sambal Matah:
• 50g red bird's eye chilies, deseeded and finely chopped
• 2 lemongrass stalks, white part only, finely chopped
• 1 teaspoon shrimp paste
• 4 kaffir lime leaves, thinly sliced
• 2 tablespoons vegetable oil
• Salt, to taste

Instructions

1. Cook the jasmine rice according to package instructions and set aside.
2. In a bowl, marinate the shrimp and squid with salt and pepper, and set aside.
3. Heat 1 tablespoon of oil in a non stick pan and fry the tempeh cubes until golden brown and crispy. Remove from pan and set aside.
4. In the same pan, heat another 2 tablespoons of oil and sauté the marinated shrimp and squid for about 3 minutes or until cooked through. Set aside with the fried tempeh.
5. Heat the remaining 1 tablespoon of oil in a wok, add cooked rice, sambal matah, cucumber, and bean sprouts, and stir fry for 2 3 minutes until heated through.
6. Arrange the fried rice on a plate, top with shrimp, squid, and tempeh, then garnish with fried shallots.

Chef’s Insight

This Indonesian Seafood Nasi Goreng recipe is perfect for those looking to add some excitement to their mealtime routine. The combination of flavors and textures will surely satisfy your taste buds.

Notes

The fried rice can be prepared ahead of time and then simply heated up when ready to serve.