Ingredients

  • Serves 2-4 people
  • Fried Rice:

    300 g cooked white rice

  • 1 hard boiled egg, shelled and sliced

  • 50 g beef sausages, cut into 1 cm cubes

  • 3 beef meatballs, cut into 1 cm cubes

  • 50 g chicken thigh, cut into 1 cm cubes

  • 2 eggs, lightly beaten

  • 10 g fried onions

  • 30 ml cooking oil

  • Liver gizzard wrap:
    To puree (A):

    20 g shallots

  • 15 g garlic

  • 15 g turmeric

  • 10 g candlenut

  • 5 g coriander

  • To wrap:

    150 g chicken liver

  • 150 g chicken gizzard

  • 100 g chicken intestine

  • 1 stalk lemongrass, lightly smashed

  • 2 kaffir lime leaves

  • 2 bay leaves

  • 1 L water

  • 10 g salt

  • 10 g sugar

  • 20 g chicken stock powder

  • 500 ml cooking oil

  • To puree after cooking (B):

    20 g garlic

  • 30 g shallots

  • 50 g big red chili

  • 10 g ebi

  • 3 g shrimp paste

  • 9 g candlenut

  • 10 g red cayenne pepper

  • 20 g fish sauce

  • 30 g cooking oil

  • Seasoning:

    8 g salt

  • 3 g sugar

  • 8 g chicken powder

  • 40 g sweet soy sauce

Nasi Goreng Malang
Recipe Courtesy of
Darmawan

Nasi Goreng Malang

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Nasi Goreng Malang is a fried rice originating from Malang, a Province in East Java. Ingredients include spices, sweet soy sauce, shallots, and garlic, as well as meatballs and chicken offal. Often consumed as a main meal on its own for lunch or dinner, it packs a mighty punch.
  • Easy
  • 60 min
  • 45 min
  • 15 min
  • 3 steps
  • 37 Ingredients
  • Easy
  • 3 steps
  • 37 Ingredients
  • 60 min
  • 45 min
  • 15 min

Directions

  1. Making Liver Gizzard Wrap

    • Puree the (A) ingredients.

    • Transfer the pureed spices into a saucepan and add lemongrass, bay leaves, kaffir lime leaves, water, salt, sugar, and chicken powder. Bring to a boil over medium heat.

    • Take the chicken liver and chicken gizzard and roll with the chicken intestine to form a round ball. 

    • Secure the end of the chicken intestine with a toothpick. 

    • Put the gizzard liver ball into the broth and cook for 30 minutes. Remove and set aside.

    • Fry the chicken gizzard liver ball until cooked and golden brown. Set aside.

    Making Liver Gizzard Wrap


  2. Prepare the spice paste

    • Saute ingredients (B) until cooked.

    • Puree the sauteed ingredients to a paste. Heat the oil in a pan on medium heat and saute the paste. Add the fish sauce and continue sauteeing until the oil starts to separate from the paste. The paste will turn darker in color and the fragrant aroma of the spices will be more pronounced. Dish up and set aside, leaving the oil in the pan.

    Prepare the spice paste


  3. Making Malang Fried Rice

    • Add the beaten eggs, and once cooked, stir in the cooked spices and mix well with the eggs..

    • Add the chicken thighs, meatballs and sausages and saute until the chicken is cooked.

    • After the chicken is cooked, add the white rice and add the seasonings. Stir fry until evenly distributed with the rice.  Dish up and set aside.

    Fried rice is best cooked with leftover rice that has been refrigerated.

    Making Malang Fried Rice


Plate and Serve!

  • Transfer the fried rice into a serving platter.

  • Slice the chicken liver gizzard ball to preferred size. Arrange the sliced liver gizzard and the sliced hard boiled egg on the side of the fried rice and garnish with fried onions.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Fried Rice:

      300 g cooked white rice

    • 1 hard boiled egg, shelled and sliced

    • 50 g beef sausages, cut into 1 cm cubes

    • 3 beef meatballs, cut into 1 cm cubes

    • 50 g chicken thigh, cut into 1 cm cubes

    • 2 eggs, lightly beaten

    • 10 g fried onions

    • 30 ml cooking oil

    • Liver gizzard wrap:
      To puree (A):

      20 g shallots

    • 15 g garlic

    • 15 g turmeric

    • 10 g candlenut

    • 5 g coriander

    • To wrap:

      150 g chicken liver

    • 150 g chicken gizzard

    • 100 g chicken intestine

    • 1 stalk lemongrass, lightly smashed

    • 2 kaffir lime leaves

    • 2 bay leaves

    • 1 L water

    • 10 g salt

    • 10 g sugar

    • 20 g chicken stock powder

    • 500 ml cooking oil

    • To puree after cooking (B):

      20 g garlic

    • 30 g shallots

    • 50 g big red chili

    • 10 g ebi

    • 3 g shrimp paste

    • 9 g candlenut

    • 10 g red cayenne pepper

    • 20 g fish sauce

    • 30 g cooking oil

    • Seasoning:

      8 g salt

    • 3 g sugar

    • 8 g chicken powder

    • 40 g sweet soy sauce

    Nutrition
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