Cooking Nasi Goreng Kambing Kebon Sirih in Palestine

My first trial in cooking Jakarta's famous Nasi goreng kebon sirih!

Its getting cold in Palestine, which means its the season for shallots and red chilli. So I was super excited when I saw shallots in Hebron's old city and when I got free chilli from my man in Ramallah market.

I have lost 3 kgs since I left Indonesia in August because I have been craving for Indonesian food, and my friend Rumi shares the same craving for Indonesian food, so here I am, struggling in the kitchen making my nasi goreng.

I followed this recipe from Masak.tv. Enough for 3 - 4 portions.

Next time I would reduce the amount of cardamom, cloves, and cinnamon stick since the flavour was  too strong for me. And I will not mix it with my main ingredients, I will just boil it with the lamb meat coating to give lighter flavour.

#1 Roast Cardamom, cinnamon, & cloves

#2 Mix and grind shallots, garlic, cardamom, red chilli, cloves, and cinnamon stick.

3# Cut lamb meat into small pieces

#4 Heat olive oil and butter (I replaced ghee with non salted butter)

#5 Coat lamb meat with main ingredients that we ground in the beginning

#6 Add cumin, bay leaf (I replace daun salam with bay leave), turmeric, cloves and salt to taste

#7 Reduce the heat to low, add some water and simmer until the meat becomes tender and the liquid is reduced

#8 In a different pan, heat olive oil and butter and scramble 1 egg

#9 Then mix cold rice (the rice will stick if it is warm. Use less water if you cook it with rice cooker), and the coated lamb meat

#10 Add kecap manis (sweet soy sauce) and chilli flakes to your liking. Also, check the taste add some salt if you need to.

#11 Add sunny side up and sprinkle with fried shallots. You can also add cucumber, cabbage or crisp if you like. And selamat makan!