2.062 Nasi Goreng with Shrimp


8 (Tue) March 2011

Nasi Goreng with Shrimp


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

w W and DJ, MtG

When I arrived home this evening, I discovered that our nanny had already started dinner preparations without first consulting me. That’s not to suggest that she needs or ever asks for or even gives a rat’s ass about my approval in the kitchen. She enjoys complete access to the pantry/fridge and full discretion to make whatever she wants whenever she wants. An exception to the general rule is that she usually won’t touch specialty items, knowing that I’ve purchased them with a particular project in mind. Thus, I was surprised to find that she had appropriated half a dozen of fresh head-on jumbo tiger shrimp to make fried rice.  Inexplicably, she had minced the shrimp – who minces perfectly good shrimp for fried rice?

Anyway, what the hell, I took the nanny’s idea and ran with it.  My first entirely-from-scratch nasi goreng, a fried rice that becomes a nasi goreng (Indonesian for “fried rice”) by virtue of sambal oelek (Indonesian chili sauce). The remaining shrimp, I left whole.

I had purchased the shrimp for a shrimp-themed cooking engagement that I’ve scheduled with Lisa for sometime this week.  This shrimp fried rice is not my official entry.

(For more details re food, see WHAT)

(For more details re venues, see WHERE IN KOREA)

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