Allyson Gofton - Not So Nasi Goreng

Publish Date
Friday, 20 March 2015, 3:06PM
By Allyson Gofton

Nasi Goreng is Indonesian fried rice – nasi means rice, goreng means fried.

It is very different the normal Chinese take-away fried rice due to the use of jasmine rice and a couple of  very different spices. Here’s a little about two of the  more unusual spices.

Amchur powder, keenly popular in Indian and SE Asian cookery, is prepared from green mangoes and provides a acidity to dishes where it is used.  This
spice can also be labelled mango powder and is more commonly found in Indian shops. It keeps well in an airtight container. In case you cannot find don’t panic, lemon juice can be substituted, 1 teaspoon amchur is about 3 tablespoon lemon juice.  

Laos or galangal. Ground Laos or galagal with its gingery lemon notes is also good with fish as it can neutralise those fishy odours.

Nasi Goreng-spiced Lamb Chops

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 5-6

10-12 lamb loin chops or 6 leg lamb steaks

Spice blend:
1 tablespoon chilli powder
2 teaspoons garlic powder or garlic salt
2 teaspoons dried chilli flakes or ¼ teaspoon chilli powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon amchur powder,  see Ingredient
½ teaspoon ground Laos or galangal (or use extra ginger)
¼ teaspoon ground ginger
About 2-3 tablespoons oil
Lychees, longan, mango to accompany


  1. Trim excess far from the lamb chops.

  2. Mix all the spices together and sprinkle evenly over the lamb. Drizzle with oil and massage the chops. Set aside  for 5 minutes or refrigerate overnight to marinate.

  3. Cook the chop on a barbecue over a moderate heat for 10-15 minutes turning once until the chops are well browned on the outside but still medium on the inside.

  4. Serve the chops on a large platter scattered with the fruit, grilled beans, sugar snap or  snow peas or peas  and coriander.  Serve a bowl of prawn crackers on the side if wished.

Cooks Tips:

  • If time is short for marinating meat, place in a dish, cover and leave at room temperature for 15-20 minutes, Any longer and the meat must be refrigerated.
  • If you find you really like a certain home-made spice blend, make it a good quantity and label, saves time when next you wish to make the recipe. Another good idea it to marinate a double batch of these chops and  freeze  - they’ll be ready for an on-the-spur-of–the-moment barbecue when summer is swinging.

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