Nasi Goreng Adapted to Argentinian Cuisine

Ingredients

While the original Indonesian Nasi Goreng is traditionally made with ingredients like kecap manis (sweet soy sauce) and shrimp paste, our Argentinian adaptation incorporates elements of Argentinian cuisine. We substitute kecap manis with chimichurri sauce, which adds a tangy and herbaceous flavor. Additionally, we replace shrimp paste with chimichurri-marinated grilled beef for a delicious twist. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 lb (450g) beef steak, thinly sliced 1 lb (450g) beef steak, thinly sliced
• 4 tablespoons chimichurri sauce 4 tablespoons chimichurri sauce
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fried eggs (optional, for serving) Fried eggs (optional, for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 40g / 4g (total / sugars)
• Protein: 32g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, marinate the sliced beef steak with chimichurri sauce. Let it sit for at least 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the marinated beef and cook until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are tender.
4. 4.
   Push the vegetables to one side of the skillet and add the cooked rice to the other side. Stir-fry the rice for a few minutes until heated through.
5. 5.
   Combine the vegetables and rice in the skillet. Add soy sauce, tomato paste, cumin powder, paprika, salt, and pepper. Mix well to evenly coat the rice and vegetables.
6. 6.
   Return the cooked beef to the skillet and stir-fry for an additional 2-3 minutes.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve the Argentinian-inspired Nasi Goreng with a fried egg on top, if desired.

Treat your ingredients with care...

• Beef steak — For a tender and juicy result, make sure to slice the beef against the grain.
• Chimichurri sauce — If you prefer a milder flavor, reduce the amount of chimichurri sauce used in the marinade.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a visually appealing dish.
• Rice — It's best to use cold, cooked rice for stir-frying to prevent it from becoming mushy.
• Fried eggs — For a perfect sunny-side-up egg, heat a small amount of oil in a separate pan and crack the egg into it. Cook until the whites are set but the yolk is still runny.

Tips & Tricks

• To add an extra kick of flavor, sprinkle some red pepper flakes or drizzle hot sauce over the finished dish.
• Customize your Nasi Goreng by adding other ingredients such as cooked shrimp, sliced sausages, or diced tomatoes.
• Leftover Nasi Goreng can be stored in the refrigerator for up to 3 days. Reheat it in a skillet with a little oil to refresh the flavors.
• If you prefer a vegetarian version, substitute the beef with grilled tofu or tempeh marinated in chimichurri sauce.
• For a complete meal, serve the Argentinian-inspired Nasi Goreng with a side of fresh salad or grilled vegetables.

Serving advice

Serve the Argentinian-inspired Nasi Goreng hot, topped with a fried egg for a delicious and satisfying meal. The runny yolk adds a creamy richness to the dish. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of your Argentinian-inspired Nasi Goreng, consider serving it in individual bowls or on a large platter. Arrange the fried eggs on top of the rice and sprinkle some additional chopped parsley for an attractive finishing touch.