Every family has its own recipe of Indonesian cuisine and the opinions are always divided on how and what the recipes should look like. This is how we made it at our home, I learned from my mother and she from her Indonesian mother. It will undoubtedly not be super traditional but with a Dutch twist, my grandmother is Indonesian but grew up in the Netherlands. In any case, a nice and easy family recipe, also great for children to hide a lot of vegetables! Let me know what your nasi recipe is at home, always nice to share recipes with each other 🙂

Makes: 4 portions 
Prep time: 10 minutes
Cooking time: 20 minutes
What do you need: Large pan or wok and cooking pot/rice cooker

1 2/3 to 2 cups of rice of your choice
1 package of mixed Asian vegetables (400 grams or 2 1/2 cups)
teaspoon of cumin powder
teaspoon of ginger powder
teaspoon of coriander/cilantro powder
teaspoon lemongrass powder
3 tablespoons sweet soy sauce (ketjap)
2 tablespoons oil
optional: chicken or vegetarian chicken
optional: 4 eggs

Ingredients sweet and sour cucumber:
half cucumber
6 tablespoons white wine vinegar
6 tablespoons sugar
6 tablespoons of warm water

Cook the rice according to the package instructions and let it cool a bit. Heat a large pan or wok over medium heat and add the oil. If you use the chicken or veggie chicken then cut this into small pieces and fry them first in the pan in a little oil and a little sweet soy sauce until it is golden brown, if you don’t use this you can do the next step first .

Fry the vegetables in 2 tablespoons of oil for 5 minutes with occasional stirring in between. Now add all the spices and let if fry for 2 more minutes. Finally add the soy sauce and the cooked rice, turn the heat to low and stir well until you no longer see any white rice grains. Taste for a moment if it is to your taste and fry the optional eggs as a scrambled egg in a separate pan and then put it through as well.

For the sweet and sour cucumber, combine the water, sugar and vinegar in a bowl and stir until the sugar has dissolved. Cut the cucumber into thin slices and let it soak in the vinegar mixture for at least an hour.

Extra recipe!
Sambal eggs:

Makes: 6 eggs
Prep time: 10 minutes
Cooking time: 10 minutes
Equipment: Food processor and cooking pan

6 eggs
2 tablespoons oil
1 red onion
1 clove of garlic
a piece of laos
2 teaspoons of sambal
1 spoonful of sugar
1 can of tomato cubes (400 grams)
1 bouillon cube
200 ml or 7/8 cup of coconut milk
1 tablespoon sweet soy sauce
8 lime leaves

Bring a large pot of water to the boil and carefully put the eggs in, boil them for 8 minutes.

Put the onion, garlic, laos and sambal in a food processor and mix until it is all super small. Take a deeper pan otherwise it won’t all fit. Heat the pan over medium heat and add the oil. Now fry the mixture that you have made in the food processor in the oil and stir well. Fry for about 3 minutes. Now add the rest of the ingredients and let it simmer for a few minutes and stir well again.

When the eggs are ready, rinse them under cold water and peel them. Then they are allowed in the sauce in their entirety and you turn off the heat. The best thing is if you leave it for half an hour and then heat it up again.

All 3 recipes that we have made here can be stored well in the fridge, making it even better if you eat it the next day! Save it up to 4 days.

P.S. Last picture is a very old one 🙂