Panch Puran Nasi Goreng Recipes

PANCH PURAN NASI GORENG

Panch Puran Nasi Goreng image

Early on in my relationship with my husband, he lived in Indonesia for business. During our many phone calls (which cost enough to put a down payment on a house), he would describe the incredible nasi goring, or fried rice, a national dish full of bold flavors. A few years ago, I was invited to Southeast Asia to cook in Jakarta. I had heard quite a bit about Jakarta's foo--the freshness of the produce, the amazing markets, and of course, nasi goring. It was the first thing I tried. The flavor profiles of Indonesian cuisine were truly inspiring and a logical fit with one of my Indian favorites, panch puran. Traditionally, panch puran is a mixture of five spices in equal proportion, including fenugreek, black mustard seeds, cumin seeds, onion seeds, and fennel seeds. However, lovers of this spice blend vary the proportions to suit their personal palates. A delicious union of soulmates, this blend of flavors will create epicurean memories that will keep you coming back.

Provided by Maneet Chauhan

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon onion seeds
1 egg, lightly beaten
2 tablespoons (or more) vegetable oil
1 tablespoon Panch Puran Spice Mix (see Cook?s Note)
5 shallots, sliced
2 cloves garlic, sliced
3 red chiles, sliced
1 teaspoon dried shrimp paste
1 cup shredded cabbage
1 cup chopped deveined shrimp or sliced chicken
4 cups cold cooked rice
1/2 teaspoon salt
1 tablespoon sweet soy sauce
Cucumber slices, for garnish
Tomato slices, for garnish
6 fried eggs, for garnish

Steps:

Combine the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds in a small bowl.
Cook the beaten egg in a small amount of oil in a wok. Remove the egg to a plate to cool. Shred the egg using a fork.
Heat the oil in a wok. Add the spice mix. Saute until the spices start to crackle. Add the shallots, garlic, chiles and shrimp paste. Saute until the shallots are tender. Add the cabbage and shrimp. Cook until shrimp are cooked through.
Raise the heat to high. Fluff the rice with a fork and add it to the wok, along with the salt and soy sauce. Add additional oil if needed. Stir-fry until well mixed and heated through.
Garnish each serving with cucumber, tomato, some of the shredded egg and a fried egg.

PRAWN NASI GORENG

Prawn Nasi Goreng image

A tasty Indonesian dish combining stir-fried vegetables, prawns, and rice to create a delicious treat in a flavorful sauce!

Provided by kamcauliffe

Categories World Cuisine Recipes Asian Indonesian

Time 30m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil, divided
3 eggs, beaten
2 tablespoons dark soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon sweet chili sauce
1 zucchini, chopped
1 carrot, chopped
8 green onions, sliced
1 clove garlic, crushed
2 cups cooked rice
½ pound cooked prawns
2 tablespoons fresh chives, chopped

Steps:

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside.
Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well.
Remove from heat and serve immediately, topped with the egg strips and chopped chives.

Nutrition Facts : Calories 663.9 calories, Carbohydrate 67.7 g, Cholesterol 500.3 mg, Fat 25.5 g, Fiber 4 g, Protein 41 g, SaturatedFat 5.3 g, Sodium 1497 mg, Sugar 15.7 g

POHA

Poha image

Poha, or flattened rice pilaf, is a favorite to-go breakfast all over India, and it's popular homemade and also as a street food staple. The name refers to both the rice itself and the finished golden-hued cooked dish. The addition of peanuts makes this a textural delight, and adding the finishing touches of chutneys, sev (crispy noodles) and pomegranate seeds make it wonderfully flavorful and colorful as well.

Provided by Maneet Chauhan

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 1/2 cups poha (flattened rice), medium-cut
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 cup raw peanuts
1/2 teaspoon asafetida
2 to 3 sprigs curry leaves
2 Thai chiles, slit
1 red onion, sliced
2 russet potatoes, boiled, cooled, peeled and diced
1 cup frozen peas, thawed
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
Kosher salt
2 tablespoon chopped cilantro
Juice of 1/2 lime
Sev (crispy snack noodles), for garnish
Lime wedges, for garnish
Pomegranate seeds, for garnish
Freshly grated coconut, for garnish
Mint chutney or Indian chutney, for serving

Steps:

Rinse the poha in cold water (do not soak). Set aside.
Heat a heavy bottom sauté pan over medium-high heat. Add the oil to the pan. When the oil is hot, add the cumin seeds and mustard seeds to the oil and let them dance. Add the peanuts and asafetida and cook, stirring. Add the curry leaves and Thai chiles. Add the onion and stir well. Cook until the onion begins to caramelize, about 10 minutes.
Add the diced potatoes and peas and cook, stirring, for a few minutes. Add the turmeric, red chili powder, poha and salt to taste to the pan. Mix gently until all the poha gets the yellow turmeric color. Add the cilantro and lime juice.
Garnish with sev, lime wedges, pomegranate seeds and coconut. Serve with mint chutney or Indian ketchup.

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