NASI GORENG WITH SOY CRICKETS


Bursting with flavour and subtle hints of chilli, this Indonesian insect meal is perfect for dinner parties. Rice with veggies and fried egg and crickets.

Bursting with flavour and subtle hints of chilli, this Indonesian meal is perfect for dinner parties.

 

Serves: 2

Time: 30 minutes + 3 hrs rice cooling time.


INGREDIENTS


Rice:

Jasmine Rice - 180g (dry weight)


Crickets:

Ready to Cook Dried Crickets - 30g

Vegetable Oil - 1 tsp

Dark Soy Sauce - 1 tsp


Paste:

Red Birds Eye Chillies - 2

Garlic Cloves - 3

Banana Shallot - 1


Nasi Goreng:

Vegetable Oil - 3 tbsp

Carrot - 1

Broccoli - 150g

Light Soy Sauce - 1 tbsp

Kecap Manis - 2 tbsp

Dark Soy Sauce - 1 tbsp

Red Birds Eye Chilli - 1

Spring Onions - 6

Coriander - small handful

Crispy Fried Onions - 2 tbsp

Eggs - 2

Serve:

Sambal Oelek Sliced Cucumber



METHOD


COOK THE RICE | 10 mins (3 hours)

  • Add the rice to 270ml boiling water. Simmer for 10 minutes.

  • Drain it, then spread it out over a large plate or baking tray, and let it cool uncovered so that it can dry out.

  • Once cool, transfer it to the fridge (still uncovered) and leave for at least 2-3 hours before using it.


PREP THE PASTE | 2 mins

  • In a food processor or using a stick blender, blitz the shallot, garlic and chillies together with a pinch of salt to make a smooth paste.


PREP THE CRICKETS | 3 mins

  • Heat vegetable oil in your wok, then add the crickets and fry over a medium heat for a couple of minutes.

  • Add dark soy sauce and stir to coat the crickets for a further minute, then tip into a bowl and set aside.


PREP THE NASI GORENG | 15 mins

  • Return your wok to the heat with another vegetable oil.

  • Add the paste and cook it out, stirring constantly over a medium heat, until fragrant - a good 3-4 minutes.

  • Dice up the broccoli stem and cut the florets into smaller ones, and grate up the carrot.

  • Add the carrot and broccoli, and stir fry for about 3-4 minutes until starting to soften.

  • Increase the heat, then add the rice, and continue to stir fry for a good 5-6 minutes until the rice is piping hot.

  • Add the light soy, and cook for a further minute or two.

  • Meanwhile, fry your eggs in a separate frying pan with a glug of olive oil, until the whites are crispy, but the yolks are still runny.

  • De-seed and finely slice the birdseye chillies, and finely slice the spring onions.

  • Add the kecap manis and dark soy to the wok along with the crickets, spring onions, and chilli. Stir well, and fry for a further minute to ensure everything is hot.

  • Remove the rice from the heat, and divide it between two bowls.

  • Top each portion with a handful of crispy onions, a fried egg, a scattering of coriander, and a spoonful of sambal oelek if desired.

  • Serve immediately, with the cucumber on the side.


Cook this recipe with our Ready to Cook Dried Crickets.

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