![Haute Cuisine Nasi Goreng](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/nasi-goreng--haute-cuisine--d6f76c2f-30a6-4306-9adc-411e56ce33e4.png)
Recipe
Haute Cuisine Nasi Goreng
Elevated Indonesian Fried Rice
4.8 out of 5
In the realm of haute cuisine, even humble dishes like Nasi Goreng can be transformed into culinary masterpieces. This elevated version of the classic Indonesian fried rice showcases the artistry and sophistication of haute cuisine while still capturing the essence of the original dish.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free, Gluten-free, Nut-free, Shellfish-free
Allergens
Shellfish (lobster), Foie gras
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-carb
Ingredients
While the original Nasi Goreng is known for its bold flavors and simplicity, this haute cuisine adaptation takes it to the next level by incorporating refined techniques, premium ingredients, and elegant plating. The dish is elevated with delicate flavors, intricate presentation, and a touch of luxury. We alse have the original recipe for Nasi goreng, so you can check it out.
-
300g (10.5 oz) jasmine rice 300g (10.5 oz) jasmine rice
-
200g (7 oz) lobster meat, cooked and chopped 200g (7 oz) lobster meat, cooked and chopped
-
100g (3.5 oz) foie gras, sliced 100g (3.5 oz) foie gras, sliced
-
50g (1.75 oz) truffle, thinly sliced 50g (1.75 oz) truffle, thinly sliced
-
50g (1.75 oz) caviar 50g (1.75 oz) caviar
-
4 shallots, finely chopped 4 shallots, finely chopped
-
4 cloves of garlic, minced 4 cloves of garlic, minced
-
2 red chilies, thinly sliced 2 red chilies, thinly sliced
-
2 tablespoons vegetable oil 2 tablespoons vegetable oil
-
2 tablespoons soy sauce 2 tablespoons soy sauce
-
1 tablespoon oyster sauce 1 tablespoon oyster sauce
-
1 tablespoon fish sauce 1 tablespoon fish sauce
-
1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
-
1 teaspoon sugar 1 teaspoon sugar
-
Salt and pepper to taste Salt and pepper to taste
-
Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish
Nutrition
- Calories (kcal / KJ): 650 kcal / 2718 KJ
- Fat: 35g (Saturated Fat: 12g)
- Carbohydrates: 55g (Sugars: 5g)
- Protein: 25g
- Fiber: 2g
- Salt: 2.5g
Preparation
-
1.Cook the jasmine rice according to package instructions and let it cool completely.
-
2.Heat the vegetable oil in a large pan or wok over medium heat.
-
3.Add the shallots, garlic, and red chilies to the pan and sauté until fragrant.
-
4.Add the cooked rice to the pan and stir-fry for a few minutes until heated through.
-
5.Push the rice to one side of the pan and add the foie gras slices. Cook for 1-2 minutes on each side until golden brown.
-
6.Push the foie gras to the side and add the lobster meat to the pan. Stir-fry for another minute until heated.
-
7.Add the soy sauce, oyster sauce, fish sauce, kecap manis, and sugar to the pan. Mix well to coat the rice and other ingredients evenly.
-
8.Season with salt and pepper to taste.
-
9.Remove the pan from heat and gently fold in the truffle slices and caviar.
-
10.Serve the haute cuisine Nasi Goreng on individual plates, garnished with fresh cilantro leaves.
Treat your ingredients with care...
- Lobster — Ensure the lobster meat is fully cooked before adding it to the dish. Overcooking can result in tough and rubbery texture.
- Foie gras — Sear the foie gras slices on high heat for a short time to achieve a crispy exterior while keeping the interior creamy and rich.
- Truffle — Use a mandoline or a very sharp knife to slice the truffle as thinly as possible for maximum flavor infusion.
- Caviar — Handle the caviar gently to avoid crushing the delicate eggs. Add it to the dish just before serving to preserve its texture and flavor.
- Jasmine rice — Use day-old cooked rice for the best texture and to prevent the dish from becoming mushy.
Tips & Tricks
- For an extra touch of luxury, drizzle a few drops of truffle oil over the plated Nasi Goreng before serving.
- Experiment with different types of seafood, such as scallops or prawns, to add variety to the dish.
- If foie gras is not available, you can substitute it with seared duck breast or crispy bacon for a different flavor profile.
- To make the dish more visually appealing, consider using a ring mold to shape the Nasi Goreng into a neat round portion on the plate.
- Serve the haute cuisine Nasi Goreng with a side of pickled vegetables or a refreshing cucumber salad to balance the richness of the dish.
Serving advice
Serve the haute cuisine Nasi Goreng as a main course for an elegant dinner. Pair it with a crisp white wine or a light-bodied red wine to complement the flavors.
Presentation advice
Create an artistic presentation by arranging the foie gras slices, lobster meat, and truffle slices in an attractive pattern on top of the Nasi Goreng. Garnish with fresh cilantro leaves for a pop of color.
More recipes...
For Nasi goreng » Browse all
For Indonesian cuisine » Browse all
More Indonesian cuisine dishes » Browse all
![Bebek goreng](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/bebek-goreng--45d0f009-7f1d-4f52-9a71-21eb44c5d075.png)
Bebek goreng
Fried Duck
Bebek goreng is a traditional Indonesian dish that combines the rich flavor of duck with the spicy taste of chili. This dish is perfect for a...
![Soto Bandung](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/soto-bandung--3bd4e167-d3ef-4080-aa63-1ba1a3a610c6.png)
Soto Bandung
Soto Bandung is a traditional Indonesian soup dish that originated in Bandung, West Java. It is made with beef, vegetables, and a clear broth.
![Soup kambing](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/soup-kambing--2617aa15-44b3-4136-8efe-a9ae2b6683d3.png)
Soup kambing
Goat soup
Soup kambing is a Malaysian goat soup that is hearty and flavorful. It is a popular dish in Malaysia and is often served with rice and bread.