1 plate of nasi kerabu = 360 calories. 2000 calories of nasi kerabu is approximately 5.6 servings. Slightly more than 3 plates of hokkien mee. 1 piece of pisang goreng = 117 calories. Note that these values are just averages. Higher and lower calorie versions of these foods can be prepared. 347 calories for 1 serving of Nasi Goreng, Indonesia Veg Fried Rice, Cholesterol 0 mg, Carbohydrates 46.4 g, Protein 5.6 g, Fat 15.4 g. Find how much fibre, iron, calcium, zinc, magnesium, phosphorus, sodium, potassium, folic acid is present in Nasi Goreng, Indonesia Veg Fried Rice Add bacon and stir-fry for a minute, then add the onion. Fry for 3 minutes, add the garlic and stir-fry for another 30 seconds. Pour both kecap (soy sauces), oyster sauce, and sesame oil into the wok. Crumble the vegetable stock cube above the stir fried mixture. Add peas and ham and stir-fry for 30 seconds. Cooking. Heat some oil in a pan on high heat. Add in ginger, garlic and shallot. Cook until they turn golden brown. Add in carrot, green beans, chili flakes and continue cooking until the veggies are slightly cooked. Now add in cauliflower rice, turmeric powder, soy sauce, white pepper powder and sugar. Remove and set aside. STEP 2. Add another tbsp of oil to the pan, add the garlic, galangal and shallots, and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric, and cook for 1 minute. STEP 3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Add chicken (or prawns or tofu), ginger and chilli and cook for about 3 minutes or until chicken is just cooked. Add rice, carrot and green onion tops to the stir-fry and cook over high heat for a further 3 minutes. Drizzle with the ketjap manis, soy sauce and lime juice and stir-fry until the rice is thoroughly heated through (about 5 minutes). Fry: Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should drop to 150°C/300°C - increase heat if needed. Fry 8 minutes (75°C / 167°F): Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F. Add coconut milk, kecap manis, and tamarind paste to the pan. Once the mixture starts to simmer, toss in pan-fried tofu, tempeh, and green beans. Simmer for 5-8 minutes or until the green beans are tender, stirring occasionally. Give it a taste, adding salt to taste. You sambal goreng is ready to be served. Ner2Zmq.