Ingredients

  • Serves 2-4 people
  • Balado Shrimp:

    1 kg shrimp, about 20 shrimps, or preferred size

  • 30 g onions

  • 300 g large red chili

  • 30 g garlic

  • 18 g sugar

  • 10 g chicken stock powder

  • 3 kaffir lime leaves

  • 2 bay leaves

  • 1 lemongrass, crushed

  • 1 pc finger-size galangal, crushed

  • 100 ml cooking oil


  • Tempe orek:

    1 block tempe

  • cooking oil

  • Ground spices :

    5 candlenuts

  • 3 garlic cloves

  • 6 shallots

  • 1 pc knuckle-size ginger

  • Whole spices:

    1 lemongrass, crushed and knotted

  • 3 bay leaves

  • 2 kaffir lime leaves

  • 1 pc finger-size galangal, crushed

  • 5 pcs red curly chilies, sliced oblique or according to preference

  • Seasoning:

    7 tbsp sweet soy sauce

  • 3 tbsp oyster sauce

  • 1 tsp white pepper

  • 3 tsp sugar

  • ½ tsp salt

  • 1 tsp broth powder

  • Complementary:

    white rice

  • omelette, thinly sliced

Nasi Langgi
Recipe Courtesy of
Darmawan

Nasi Langgi

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Nasi Langgi originates from the towns of Solo and Semarang in Central Java.The rice is cooked with spices, coconut milk, and tamarind. Nasi Langgi is often complemented with sides such as omelette, beefsteak, potatoes, meat, serundeng, prawn crackers, sambal goreng liver, and cucumber.This recipe ups the ante by pairing rice with Balado shrimp and stir fried tempe.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 6 steps
  • 30 Ingredients
  • Easy
  • 6 steps
  • 30 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Making Balado Shrimp

    • Remove seeds from big red chilies, and thinly slice the onion.

    • Blend the garlic, onion and large red chilies until smooth.

    • Prepare a frying pan and add 100 - 200 ml cooking oil. Heat up to medium.

    • Add the ground ingredients, bay leaves, kaffir lime leaves, lemongrass, and galangal. Saute until fragrant, bright red, and the oil starts to separate from the spices. Add sugar and chicken stock powder. Stir until well blended.

    • Wash the shrimps and cut the ends. Or peel them if preferred.

    • Put the cleaned shrimps into the sambal. Stir to evenly coat and to cook the shrimps. Once cooked, remove and set aside.

    The size of the shrimp, as well as the level of spiciness of the Balado shrimp and the tempe can be adjusted to suit your preferences.

    Making Balado Shrimp


  2. Cook the tempe

    • Cut the tempe block into half, and cut each half into 3 portions. Then cut the tempe into small pieces, or half the size of the little finger.

    • Heat up the cooking oil and fry the tempe until golden brown. Remove and set aside.

    • Blend all the ground spices ingredients. Saute using a skillet and a little oil

    • Add the whole spices and saute further.

    • Saute the spices until cooked,stirring constantly to prevent them from burning. Add water and seasoning, stir to mix well. Cook until it boils.

    • Once it comes to a boil, add the tempe and stir until well mixed. Cook until the liquid has reduced and the spices are absorbed by the tempe. Remove and set aside.

    Shrimp can be replaced with ampel liver and potatoes.

    Cook the tempe


Plate and Serve!

  • Prepare a serving plate, add rice onto the plate. Arrange the tempe and the Balado shrimps on the side.

  • Top with sliced omelette and serve hot.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Balado Shrimp:

      1 kg shrimp, about 20 shrimps, or preferred size

    • 30 g onions

    • 300 g large red chili

    • 30 g garlic

    • 18 g sugar

    • 10 g chicken stock powder

    • 3 kaffir lime leaves

    • 2 bay leaves

    • 1 lemongrass, crushed

    • 1 pc finger-size galangal, crushed

    • 100 ml cooking oil


    • Tempe orek:

      1 block tempe

    • cooking oil

    • Ground spices :

      5 candlenuts

    • 3 garlic cloves

    • 6 shallots

    • 1 pc knuckle-size ginger

    • Whole spices:

      1 lemongrass, crushed and knotted

    • 3 bay leaves

    • 2 kaffir lime leaves

    • 1 pc finger-size galangal, crushed

    • 5 pcs red curly chilies, sliced oblique or according to preference

    • Seasoning:

      7 tbsp sweet soy sauce

    • 3 tbsp oyster sauce

    • 1 tsp white pepper

    • 3 tsp sugar

    • ½ tsp salt

    • 1 tsp broth powder

    • Complementary:

      white rice

    • omelette, thinly sliced

    Nutrition
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