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Fragrant Garlic Rice Stew (Nasi Bakmoy) Recipe

Fragrant Garlic Rice Stew (Nasi Bakmoy) Recipe

Fragrant Garlic Rice Stew (Nasi Bakmoy) Recipe

I make no excuses about adoring garlic and this Fragrant Garlic Rice Stew brings out the best in the pungent ingredient. Don’t be intimidated by the long list of ingredients here; this recipe is actually fairly easy to make and doesn’t take too much time as long as you keep organized. Indonesians love eating their rice with a soup dish, typically spooning the soup or stew over the rice. This recipe is both for meat and seafood lovers as it incorporates sweet pork, chicken, and shrimp all together. Lightly frying the garlic before combining it into the soup creates a deliciously fragrant and strong accent.

Ingredients :

    • 6 cups (1.5 liters) chicken stock
    • 4 cups (1 liter) water
    • 1 lb (500 g) pork loin, cubed
    • 2 boneless, skinless chicken breasts, cubed
    • 1 teaspoon salt for soup + 1/4 teaspoon for the shrimp mixture
    • 1 tablespoon sugar
    • 1 tablespoon sweet soy sauce
    • Freshly ground black pepper to taste
    • 1/2 lb (250 g) fresh medium shrimp, peeled and deveined
    • 1 large egg
    • 2 tablespoons cornstarch
    • 2 tablespoons oil + more for deep frying
    • 6-10 cloves garlic, minced
    • 6 cups (1 kg) freshly cooked rice
    • 4 tablespoons chopped coriander leaves (cilantro) or parsley, to garnish

Method :

    1. Vigorously boil the chicken stock and water in a large pot over high heat. Add the pork and chicken, along with 1 teaspoon of salt and the sugar, sweet soy sauce, and pepper. Boil for 5 minutes, stirring occasionally, then reduce the heat to low.
    2. Heat several inches of oil in a wok or a deep frying pan over medium high heat.
    3. Using a food processor, purée the shrimp, ¼ teaspoon of salt, egg, and cornstarch until a smooth paste is formed. Using two small spoons, take dollops of the shrimp mixture, moving it back and forth between the spoons to create an oblong ball. Gently drop the shaped mixture into the hot oil. Repeat this step until you have as many shrimp balls that the wok or frying pan can hold without crowding them too much. You will have to work quickly here so the shrimp balls don’t burn. Deep fry the shrimp balls for just 1 to 2 minutes on each side until lightly golden. Drain the shrimp balls on paper towels and set aside to cool briefly. If you still have any shrimp mixture remaining, simply repeat this step until you have used all of it.
    4. Heat the remaining 2 tablespoons of oil in a small pan over high heat. Carefully add the minced garlic and sauté for 3 to 4 minutes until it becomes a deep golden brown. Remove from the heat and immediately slip the garlic (and any remaining oil) into the simmering soup.
    5. Gently toss the shrimp balls into the soup, and stir well. Ladle the soup into individual bowls and serve each one with a plate of steaming white rice. Garnish with chopped coriander leaves or parsley.