Making restaurant-quality nasi goreng at home

0:00with a perfectly fried egg. Narzing goring has become a sort after dish right round the world. But with a few chef-approved ticks, this delicious dinner is an easy one that you can make in your very own kitchen. And here to show us how is chef and owner of Hojak restaurants. Junda Kuhn, nice to see you, Junda. Hey guys, welcome to the show. Thank you. You got some garlic cooking away, and we're all... Yeah, it's going to drop the garlic in. Is it pan hot enough for you? Because we were just trying to work there. It's all good. It is, it is. You know, a lot of times people think that when you cook with a wok, you need gas, right? But to be honest, induction is actually more powerful than gas. It's ever hot. It is, it is. It is. And so, to break the myth, we're going to do simple wok dishes, but using induction, to show you that you can actually achieve the breath of the wok, which is called wok hay. And that pretty much is just, you know, a large reaction that you create from your protein or your carbohydrate on wok. Okay, so what we've got, we've got some oil in there.

1:00You've got oil, garlic, and just right, two eggs. Two eggs in there as well. Now, of course, then there's technique cooking with a wok as well, in the sense that, like, something like a nutty-growing, you want it to be fairly dry, right? So, you add the egg in, that's a pretty, I guess, wet element, right? You want to fully cook the eggs before you add in your rice in. And then again, to help you with achieving the wok hay, you want to have rice that's been left in the fridge overnight because it dries out the starch, and then it will be able to create that malade reaction quicker as well. So, we don't want to go ahead and make rice, and then put it in there. You want to leave it there tonight, right? Okay, so that's just when you're on. That's just when you're on. Just when you're on, so you're using that? It'll come six. All right, so now that we've got the rice, the eggs in, as we get to begin, at the same time, we're just cooking it out, getting rid of as much moisture as we can. And then we're just going to go in with prawns. Same thing, you could add raw prawns inside, but it's going to create moisture when you cook it. So, what we've done is we've pre-boiled the prawns, and then we've let it dry, and then add it in,

2:01so it's pretty cooked as well. By keeping everything dry, it's dry as well. That's right, it's possible. Okay. Okay. Now, when a great nice you go around, it's nice and spicy with a ton of different flavors, right? You're going to go with those next. So, we're going to go in with sambal, pretty much a chili paste. That goes in. Same thing, just give it a good mix. Stir well, and again, sambal is wet. So, you want to cook it a little bit more till the moisture comes up before you add in your other elements. Let the wok do its thing, let the induction do its thing. Now, the good thing about cooking with induction as well, you know, at our restaurants, we're slowly converting wherever a lot is possible to go into induction. Will you be sure if I have to have induction now, is that right? Yes, yeah, yeah. The new places. The new places, yeah, yeah. But again, when induction, you can see it's firing away. It's powerful. It's interesting, is it? Because we're used to that vision out with the flames throwing up along the salt. Yes. But you don't need that. Yes, it's also, again, one example that I always like to give

3:03is like for an Asian restaurant like us, we say we make 60 liters of stock pot, right? On a gas, it takes about two and a half hours. So, I've got to get my shaving to an hour before. But using induction, it only takes 30 minutes. So, it's a business owner. It actually saves me two hours of labor. What are you adding now? I said sugar or salt. We're adding seasoning, so this is a bit of salt. Yeah. A bit of sugar. A bit of lime. Yeah. A bit of white pepper. Okay. And now that it's fairly dry again, we're going to add in liquid. And this is just sweet soy sauce or kichang bunnies. Mm-hmm. Just going to give it a breeze over there. That's smelling so good. Yeah. And what else do you guys? What are the final touches for us? We definitely want to taste this pretty soon. Mm-hmm. It's almost done, so we're just going to go with some green scallions. Mm-hmm. That smells unreal, doesn't it? Fresh, a lot. They're fried shallots. You can just buy those in a restaurant.

4:03You can? Yeah, you know. Jar? That's pretty much it. You're going to do your fried shallots are us, I think. I want to ask you, you're about to serve this up and have that beautiful fried egg on top. Yeah. How are you getting that crispy edge around the egg that comes on top? Good question. So high heat, enough oil. And then once you form the shape of the egg, turn it down and let it crisp up. Now, the other thing we're about this is, like when you cook with gats is really hot. And cleaning waste. It's clean. You can also have it with that induction thing. All right, have a little time. It's done again. I love that you've also served that with some slices of tomato and some sliced cucumber and a bit of chili on the side, right? I'm trying to be healthy, right? Trying to be healthy. Although I did notice it was a little bit prawn. Yeah, but that's real prawn, Kylie. Yum. So good to see you. Thank you very much for that. Thanks guys. Thank you. It was lunch taking care of very nice food. You invited four recipes on our website. You just saw how easy it was. And for more induction cooking tips, make sure you follow Junta on Instagram. Thank you.

5:04Speaking.