Haute Cuisine Nasi Goreng

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. 1.
   Cook the jasmine rice according to package instructions and let it cool completely.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the shallots, garlic, and red chilies to the pan and sauté until fragrant.
4. 4.
   Add the cooked rice to the pan and stir-fry for a few minutes until heated through.
5. 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. 6.
   Push the foie gras to the side and add the lobster meat to the pan. Stir-fry for another minute until heated.
7. 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. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove the pan from heat and gently fold in the truffle slices and caviar.
10. 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.