Nasi goreng kikil kemangi - fried rice with basil and kikel

Ingredients

• 200 gcooked kikil (beef tendon)
• 2eggs
• 3red bird’s eye chillies
• 600 gcooked white rice
• 2 tbspkecap manis (Indonesian sweet soy sauce)
• 1 tspsalt
• ½ tspblack pepper
• 2 buncheskemangi (Indonesian basil)
• 2 tbspoil
• ½ tspshrimp paste
• 2 cmturmeric
• 6shallots
• 4 clovesgarlic
• 3red chillies
• 50 gemping (Indonesian melinjo crackers)

Instructions

1. 1

   Grind the paste

   Pound or grind the shrimp paste, turmeric, shallots, garlic and red chillies to a fine paste.

2. 2

   Fry the paste

   Heat the oil in a pan and fry the spice paste for 3 minutes.

3. 3

   Scramble the eggs

   Push the paste to one side of the pan. Add the eggs and stir them until scrambled.

4. 4

   Add chilli and rice

   Cut the bird’s eye chillies into strips and add them. Add the rice, kecap manis, salt and pepper, then fry.

5. 5

   Finish and serve

   Add the kikil and kemangi and cook for 1 minute. Garnish with emping and serve.

What is nasi goreng kikil kemangi?

Nasi goreng is Indonesian fried rice, typically cooked with seasoning and add-ins in a hot pan. This version combines kikil, or beef tendon, with kemangi, an aromatic Indonesian basil, and kecap manis.

The spice paste gives the rice its savoury base, while the basil brings a fresh, fragrant finish. Emping adds a crisp contrast when scattered over the cooked rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the oil, eggs and sweet soy sauce contribute much of the fat and energy; the eggs and kikil provide protein. Serve with a generous portion of vegetables or a fresh salad to add variety and balance the plate.

The spice paste

Paste ingredients: grind the shrimp paste, turmeric, shallots, garlic and red chillies until fine so they cook evenly and coat the rice well.

Frying: give the paste 3 minutes in the oil before adding the other ingredients. Stir it as it cooks so it releases its aroma without catching on the pan.

Get the rice ready

Cooked rice: use rice that is already cooked, as specified in the recipe. Break up any clumps before it goes into the pan so it can be seasoned evenly.

Sweet soy sauce: kecap manis adds sweetness as well as seasoning. Stir it through thoroughly with the salt and pepper for an even coating.

Mind the order in the pan

Eggs: move the spice paste aside before adding the eggs, then stir until they are scrambled. This gives the eggs room to set before they are mixed into the rice.

Finish: add the kikil and kemangi after the rice is fried, and cook them together for just 1 minute, as directed.

Kikil and kemangi

Kikil: the recipe calls for cooked kikil, so it only needs warming through at the end. Its chewy texture makes a contrast with the soft rice and egg.

Kemangi: add the leaves near the end to preserve their fragrant character. If you cannot find kemangi, Thai basil is a reasonable substitute, though the flavour will differ.

Serving and texture

Serve the fried rice soon after cooking, while it is hot and the basil is aromatic. Sprinkle the emping over the top just before serving so it stays crisp.

The rice should be well coated and the kikil heated through. Keep the emping separate until the last moment if you are serving the dish later.

Recipe notes & tips

• Break up the cooked rice before adding it to the pan.
• Grind the spice paste finely for an even texture.
• Keep the heat steady while frying the paste and stir it to prevent sticking.
• Push the paste aside before scrambling the eggs.
• Add the kemangi and kikil only for the final minute of cooking.
• Scatter the emping over the rice just before serving to keep it crisp.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder plate.
• Swap the basil: use Thai basil if kemangi is unavailable, knowing its aroma will be different.
• Add vegetables: stir in finely sliced vegetables with the rice so they have time to cook.
• Change the topping: serve with another crisp savoury cracker if you do not have emping.
• Make it more savoury: add a little extra shrimp paste to the spice paste, keeping its strong flavour in mind.

Common mistakes to avoid

• Using uncooked rice: cook the rice first, as this recipe is designed for cooked rice.
• Leaving the paste coarse: grind it finely so the flavour distributes through the rice.
• Scrambling eggs over the paste: move the paste to one side first so the eggs can set separately.
• Adding the basil too early: add it with the kikil at the end and cook for just 1 minute.
• Mixing in emping too soon: garnish at serving time so the crackers retain their crunch.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry; store emping separately and add it after reheating.

Frequently asked questions