Nasi Goreng Indonesiana

Description:
Nasi means 'Rice' or 'Riso' in Italy and Goreng means 'Fried', so Nasi Goreng simply means 'Fried Rice'. You can find almost similar taste in 'Riso ala Cantonese' or even 'Paella'. Nasi Goreng is a common rice dish from Indonesia. Note that different area may prepare Nasi Goreng differently, varying in sauce and ingredients. You can combine the recipe with sea food such as shrimp and squids, meat like beef and lamb cut into small dice size. It will be easier too cook with cold rice from the fridge or even the day before. Top it up with chilli and will be even yummier if it were to be served hot on plate.

Ingredients:
The main element :
- 300 gram of cooked white rice (preferably not hot)
- 1-2 spoons of sweet soya (you know the black soya made by beans)
- 1 spoon of tomato sauce
- 3 spoons of coconut or cornflower oil to fry the ingredients later
- a small bowl of shrimp or a mixed of shrimp and squid

The mashed spice (usually we smashed them using some sort of pan, but you can use blender for this):
- 3 red onion (small ones as big as a thumb)
- 1 garlic (small ones as big as a thumb)
- 2-3 red hot chilli (this one is up to your preferences)
- half a spoon of that fermented shrimp/fish paste known as terasi

the decorative but edible element:
- thin slices of cucumber
- thin slices of one red onion, fried until it appear brown and golden
- 2-3 eggs you make crepe and cut them into ribbons

Directions:
- Using a rather large pan, pour the oil and make it hot in a medium heat of fire
- fry the mashed spice until the delicious smells come out
- put the shrimp/squid and wait until they're golden
- put the rice a small amount at a time and keep mixing it and the spice so that it mixed well together
- put the tomato sauce and the soya and mixed them again