Early on in my relationship with my husband, he lived in Indonesia for business. During our many phone calls (which cost enough to put a down payment on a house), he would describe the incredible nasi goring, or fried rice, a national dish full of bold flavors.
A few years ago, I was invited to Southeast Asia to cook in Jakarta. I had heard quite a bit about Jakarta’s foo--the freshness of the produce, the amazing markets, and of course, nasi goring. It was the first thing I tried. The flavor profiles of Indonesian cuisine were truly inspiring and a logical fit with one of my Indian favorites, panch puran.
Traditionally, panch puran is a mixture of five spices in equal proportion, including fenugreek, black mustard seeds, cumin seeds, onion seeds, and fennel seeds. However, lovers of this spice blend vary the proportions to suit their personal palates.
A delicious union of soulmates, this blend of flavors will create epicurean memories that will keep you coming back.
Combine the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds in a small bowl.
Cook the beaten egg in a small amount of oil in a wok. Remove the egg to a plate to cool. Shred the egg using a fork.
Heat the oil in a wok. Add the spice mix. Saute until the spices start to crackle. Add the shallots, garlic, chiles and shrimp paste. Saute until the shallots are tender. Add the cabbage and shrimp. Cook until shrimp are cooked through.
Raise the heat to high. Fluff the rice with a fork and add it to the wok, along with the salt and soy sauce. Add additional oil if needed. Stir-fry until well mixed and heated through.
Garnish each serving with cucumber, tomato, some of the shredded egg and a fried egg.
Panch Puran spice blend is also available on Amazon and in Indian stores. Store any remaining homemade Panch Puran Spice Mix in an airtight container for up to 6 months.
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Recipe adapted from and courtesy of "Flavors of My World" by Maneet Chauhan (2013 Favorite Recipes Press).
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