While perusing the menu of your local Chinese eatery in St. Maarten, another thing you may have noticed in addition to Nasi Goreng & Bami Goreng is the "Special" version of those dishes. The Nasi Goreng Special usually means you'll get several small portions of other side dishes with your requisite mixed fried rice. Fried Chicken, Deep Fried Shrimp, Sweet & Sour Fish Balls, Kroepoek, Pork Sate, Chicken Sate, each Chinese Restaurant has it's own set of accompaniments and preparations of this dish but it is basically a very, very small Rijsttafel, a style of serving many different kinds of smaller dishes that would accompany different kinds of Nasi. 
Rijsttafel originated during the Dutch Colonization of Indonesia when the Dutch wished to impress visitors with the vast array of exotic and delicious foods available in their colony. Due to the bad vibes left after Indonesia's Independence, Rijsttafel is rarely eaten in Indonesia and can mainly be found in the Netherlands and a few other places, like St. Maarten and Curacao, that have been highly influenced by our Colonization by the Dutch.

LONNY COOKS NASI GORENG! 
Nasi Goreng is an Indonesian stir- fried rice dish, the word “nasi” meaning rice, and “goreng” meaning fried.
In addition to the basic Rice component, 
Nasi goreng, may be made with an array of additional ingredients including meat, seafood, and vegetables and may be seasoned with various sauces and spices.
Eventhough Nasi Goreng is one of the 
most popular dishes in Chinese Restaurants 
here in St. Maarten it is not a Chinese dish. 
Like Bami Goreng, and Sate, it originated in Indonesia & Malaysia and came to us through Dutch colonization.
In Indonesia and Suriname, both Nasi and Bami Goreng are extremely popular in restaurants, made at home and are some of the most popular street foods sold by cart vendors, food stalls, and roadside diners. 
At Indonesian celebrations, nasi goreng is an essential component of festive buffets. In home kitchens, the dish is often eaten for breakfast and is made with leftover rice from the previous night’s dinner.

QUICK TIP

The main ingredient in nasi goreng is cooked rice that has been allowed to cool. 
Leftover rice is ideal, as it can be quickly added to the dish without overcooking. 
Long-grain rice is the best type to use since it has less starch than short-grain or medium-grain rice and does not become sticky or lumpy.

Spicy Steve makes Nasi Goreng

CHICKEN & SHRIMP
NASI GORENG

  • 2 Tbs Peanut oil or Wok Oil
  • 4 Garlic cloves, peeled
  • 2 red Chillies, plus 1 sliced red chilli to serve
  • 1 tsp Coriander seeds
  • 1 Tbsp Fish sauce (nam pla)
  • 1 Tbsp tomato ketchup
  • 2 large Shallots, peeled and roughly chopped
  • 3 Tbsp sunflower oil
  • 300g raw King Prawns (Shrimp), peeled and deveined
  • 2 skinless chicken breasts, finely sliced
  • 250g Basmati rice, cooked and cooled
  • 1 Tbsp dark Soy Sauce
  • 3 Tbsp Ketjap Manis (Indonesian sweet soy sauce)
  • 1 bunch Bean Sprouts (Optional)
  • 2 spring Onions, sliced, plus extra to serve
  • 4 large Eggs
  • Sambal
  1. Grind the peanut oil, garlic, chillies, coriander seeds, fish sauce, tomato ketchup and shallots in a food processor until you have a smooth paste.
  2. In a large wok or deep frying pan, heat 1 tbsp of the sunflower oil over a high heat.
  3. Add a spoonful of the paste and stir-fry for 1 minute until you get all those amazing aromas going.
  4. Add the prawns and chicken and stir-fry for a further 2-3 minutes until just cooked through. Set aside and keep warm.
  5. Using another tbsp of the oil, fry the remaining paste as before and then add the cooked rice, soy sauce, ketjap manis, bean sprouts and spring onions and fry for 3-4 minutes until the rice is coated and piping hot. Return the chicken and prawns to the wok and toss well until hot.
  6. Divide the Nasi Goreng among four plates and quickly fry the eggs in the remaining oil in a frying pan.
  7. Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions, chilli and sambal.