📝 About This Recipe
Transport your senses to the bustling streets of Jakarta with this legendary Nasi Goreng Kambing, a rich and deeply aromatic fried rice that stands as a crown jewel of Indonesian street food. Unlike standard fried rice, this version features tender morsels of goat meat infused with a complex blend of warm spices like cumin, coriander, and cinnamon, creating a savory depth that is truly unparalleled. It is a bold, soul-warming meal that perfectly balances the gaminess of the meat with the sweetness of Kecap Manis and the heat of fresh chilies.
🥗 Ingredients
The Meat and Rice
- 300 grams Goat meat (cut into 1-cm cubes, preferably leg or shoulder)
- 4 cups Long-grain white rice (cooked and chilled overnight for best texture)
- 3 tablespoons Vegetable oil (for frying)
- 150 ml Water (to help tenderize the meat)
The Spice Paste (Bumbu)
- 6 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 3-5 pieces Red bird's eye chilies (adjusted to heat preference)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 1 piece Cinnamon stick (about 2-cm long)
Seasoning and Garnish
- 3-4 tablespoons Kecap Manis (Sweet Soy Sauce) (high quality Indonesian brand)
- 1 teaspoon Salt and White Pepper (or to taste)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for topping)
- 1 each Cucumber and Tomato (sliced for side garnish)
- 1 handful Emping or Prawn Crackers (for crunch)
- 4 pieces Eggs (fried sunny-side up)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, and chilies in a food processor or mortar and pestle until a smooth paste forms.
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2
Heat 2 tablespoons of oil in a large wok or heavy-bottomed skillet over medium-high heat.
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3
Add the blended spice paste and the cinnamon stick. Sauté for 3-4 minutes until the paste darkens slightly and the oil begins to separate from the solids.
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4
Add the ground coriander, cumin, and turmeric. Stir for another 30 seconds until highly fragrant.
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5
Toss in the cubed goat meat. Stir-fry for 5 minutes until the meat is browned on all sides and well-coated in spices.
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6
Pour in the water and turn the heat down to medium-low. Cover and simmer for 10-15 minutes, or until the water has evaporated and the meat is tender.
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7
Increase the heat to high. Add the remaining tablespoon of oil if the wok looks dry.
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8
Add the cold rice to the wok. Use a spatula to break up any clumps, ensuring every grain is coated with the spice base.
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9
Drizzle the Kecap Manis over the rice. Season with salt and white pepper.
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10
Stir-fry vigorously for 5-7 minutes. The high heat will caramelize the sugars in the soy sauce, giving the rice a smoky 'wok hei' flavor.
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11
Taste and adjust seasoning. Remove the cinnamon stick before serving.
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12
In a separate pan, fry the eggs sunny-side up until the edges are crispy but the yolks remain runny.
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13
Plate the rice while steaming hot, topping each portion with a fried egg and a generous sprinkle of fried shallots.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice is too moist and will turn mushy in the wok. If the goat meat is tough, you can pre-boil it with ginger and bay leaves before stir-frying to ensure maximum tenderness. Don't skimp on the Kecap Manis—it is the secret to the dish's distinct mahogany color and sweet-savory balance. For an extra kick, add a teaspoon of 'Terasi' (shrimp paste) to the spice paste for a deeper umami profile. Make sure your wok is very hot before adding the rice to achieve that authentic charred street-food flavor.
🍽️ Serving Suggestions
Serve with a side of 'Acar Timun' (Indonesian pickled cucumber and carrots) to cut through the richness of the goat. Pair with a tall glass of iced Jasmine tea or Teh Botol for a truly authentic experience. Add a side of 'Kerupuk Udang' (prawn crackers) or 'Emping' (melinjo nut crackers) for a necessary crunchy texture. A dollop of Sambal Bajak on the side is perfect for those who want even more heat. Fresh cabbage shreds on the side can provide a cool, crisp contrast to the warm spices.