Nasi Goreng Sambal Cabuk dengan Udang

Name: Nasi Goreng Sambal Cabuk dengan Udang
Yield: 1
Ingredients: 130.0g Cabuk Pressed Sesame Seed Cake; 25.0g Toasted Grated Coconut; 20.0g Curly Red Chilies; 35.0g Shallots; 15.0g Garlic; 5.0g Aromatic Ginger, Kencur; 12.0g Candlenuts, toasted; 7.5g Royco Chicken Seasoning Powder; 10.0g Bird's Eye Chilies; 5.0g Coarsely Ground Coriander; 50.0ml Oil for blending; 75.0g Cabuk Pressed Sesame Seed Cake; 70.0g Large red chilies; 45.0g Bird's Eye Chilies; 100.0g Tomatoes; 75.0g Shallots; 45.0g Garlic; 5.0g Shrimp Paste, terasi; 13.0g Palm Sugar, aren; 8.0g Royco Chicken Seasoning Powder; 4.0g MSG; 2.0g Curly Red Chilies; 300.0g Rice; 60.0g Eggs; 10.0g Scallions, sliced; 4.0g Royco Chicken Seasoning Powder; 5.0g Bango Sweet Soy Sauce; 25.0g Sambal Cabuk; 250.0g Prawns, size 20; 3.0g Knorr Chicken Powder

Nasi Goreng Sambal Cabuk dengan Udang – - Recipe

Born from the fermentation of rare black sesame, Sambal Cabuk is Wonogiri’s "black pearl." With its savory-spicy profile and authentic aroma, it remains a legendary culinary heritage, faithfully greeting food lovers in the corners of traditional markets.

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Cabuk Fried Rice Spice Ingredients

Cabuk Pressed Sesame Seed Cake 130.0 g
Toasted Grated Coconut 25.0 g
Curly Red Chilies 20.0 g
Shallots 35.0 g
Garlic 15.0 g
Aromatic Ginger, Kencur 5.0 g
Candlenuts, toasted 12.0 g
Royco Chicken Seasoning Powder 7.5 g
Bird's Eye Chilies 10.0 g
Coarsely Ground Coriander 5.0 g
Oil for blending 50.0 ml

Sambal Cabuk

Cabuk Pressed Sesame Seed Cake 75.0 g
Large red chilies 70.0 g
Bird's Eye Chilies 45.0 g
Tomatoes 100.0 g
Shallots 75.0 g
Garlic 45.0 g
Shrimp Paste, terasi 5.0 g
Palm Sugar, aren 13.0 g
Royco Chicken Seasoning Powder 8.0 g
MSG 4.0 g
Curly Red Chilies 2.0 g

Fried Rice Ingredients

Rice 300.0 g
Eggs 60.0 g
Scallions, sliced 10.0 g
Royco Chicken Seasoning Powder 4.0 g
Bango Sweet Soy Sauce 5.0 g
Sambal Cabuk 25.0 g

Prawn Egg Floss

Prawns, size 20 250.0 g
Knorr Chicken Powder 3.0 g
Sago Flour 150.0 g
Cooking Oil 300.0 ml
Margarine 100.0 g
Egg Yolks 200.0 g
Knorr Chicken Powder 5.0 g
Granulated Sugar 10.0 g
Sliced Curly Chilies 15.0 g
Curry Leaves 5.0 g

Pickled Onions

Red onions, sliced 200.0 g
Granulated Sugar 40.0 g
Salt 2.0 g
Water 600.0 ml
Knorr Lime Powder 10.0 g

Indonesian

Shrimp

Main courses

Rice

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Preparation

Cabuk Fried Rice Spice Ingredients
- Blend the shallots, garlic, candlenuts, curly red chilies, and aromatic ginger (kencur) with oil until smooth, then sauté until fully cooked.
- Add the toasted grated coconut and cabuk (pressed sesame cake), cook until thoroughly combined and done, then remove from heat and set aside.
Sambal Cabuk
Fried Rice Ingredients
- Heat the wok and pour in the oil, then add the eggs and scramble. Add the Sambal Cabuk, stir thoroughly, and then add the rice. Stir until well combined, then add the Royco Chicken Seasoning and Bango Sweet Soy Sauce. Toss until everything is evenly incorporated.
- Once the mixture is well blended and cooked, it is ready to be served. Top the dish with the Prawn Egg Floss.
Prawn Egg Floss
- Marinate the prawns with Knorr Chicken Powder, stir thoroughly, and coat with sago flour; then, deep-fry until cooked through.
- Heat the margarine until melted, add the cooking oil and bring to heat, then pour in the egg yolks little by little while whisking constantly.
- Once all the eggs are in, stir until they are completely separated (shredded), then add Knorr Chicken Powder, granulated sugar, curry leaves, and chilies.
- Add the fried prawns and stir until the mixture becomes foamy; then, strain and let it sit until the excess oil drains off.
- Once dry and crisp, it is ready to be served as a topping for the fried rice.
Pickled Onions
- Heat the water, add the granulated sugar and salt, then stir until the mixture comes to a boil.
- Pour the hot liquid over the sliced red onions, add the Knorr Lime Powder, and stir thoroughly; then, let it cool.
- Once cooled, it is ready to be served as a side dish for the fried rice.
Prawn Crackers