Nasi Goreng Belanda

Literally Nasi Goreng Belanda means Dutch fried rice. There's nothing Dutch about this fried rice actually, I simply call it this way because my Dad likes to call his version of fried rice Dutch fried rice - perhaps because Indonesia used to be colonised by the Dutch? I have to clarify this with my Dad...! I don't know why I never really asked him!

My Dad never cooks. It's always my Mum, or our house-maid. He's normally too busy to be in the kitchen. But I still remember, when I was really young, my Dad went to the kitchen once and whipped up real delicious red-coloured fried rice. I asked him for the recipe and afterwards I started to experiment making my Dad's version of red hot fried rice. I've never really managed to make my fried rice so bright red. I guess it's because I always use sambal oelek (which can be very hot if you use too much of it) instead of loads of seeded fresh red chilies. Anyway, I like my Dad's version of fried rice. I've modified the recipe a bit here and there to my own liking, but the flavour of my Dad's Nasi Goreng Belanda is still there...

Ingredients

• 2 plates of cooked long-grained rice (from the day before)
• 3 tbs oil/margarine
  
• 3 cloves garlic, minced
  
• 10-15 cloves French shallot, minced (substitute with 2-3 spanish onions if you cannot find any French shallots)
  
• 10 seeded large red chilies, minced (or 2-3 tbs sambal oelek)
• 2 tbs fish sauce
  
• 2 tbs oyster sauce
• 2 tbs sweet soy sauce
• 1 tbs terasi (shrimp paste)
  
• 200 g seafood (prawns, squids, mussels) or substitute with any toppings you like
• 3 tbs sliced green onions (optional)

Garnish

• Tomatoes
• Cucumbers
• Scrambled eggs