Nasi Goreng (Indonesian fried rice)

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NASI Goreng literally means “fried rice”, and is one of the most popular of the Indonesian cuisine.

I recognize that this recipe has a speck of bad milk. Yes, little but rather. I say this because in a certain sense, this post is a reaction against the unbearable, omnipresent and weary “rice three delights” of Chinese life…

In Asia, from Pakistan to Viet Nam, and Philippines Korea, each country, each region has its own rice fried, sauteed with the products of its land, and seasoned according to the tastes of its people.

NASI Goreng, Khao Pat, Com Trom… and so many dozens.

Perhaps the Nasi Goreng is one of the best known inside and outside Indonesia. Its peculiarity is that it combines two powerful, sweet and spicy flavors.

It is hot because it is usually cooked with chillies or chilli paste. A typical Indonesian sauce, Kecap Manis sweetness is provided. Prepared with Palm sugar sweet and very thick, soy sauce. A teaspoon is used to flavor and dyed black a dish. It is easy to find in Asian stores.

Also add ketchup or tomato sauce, and vegetables that you have on hand. I’ve used only carrot, but the cabbage and green beans tend to be common.

I have omitted the trassi, Indonesian shrimp paste. I wanted to make a recipe more simple and totally vegetarian.

Perhaps the form that accompanied the peculiarity of the Nasi Goreng. Typically, top with a fried egg, and flank it with satays (chicken skewers), slices of tomato and cucumber and kerupuk. The kerupuk is the bread of prawns which lay in Chinese restaurants, these white or pink cookies light flavored seafood…

My relationship with Nasi Goreng is somewhat ambiguous. I love that safe, and I remember having it eaten first in indonesian restaurant Singapore for many years.

But on the other hand it brings back memories of my first trips on the island of Flores, when ayam goreng and nasi goreng were the basis of all meals of the day. A trip full of incidents, threats, Getaways and fried rice…

I’ll take the good. I still love very much.

The recipe is a version of several I’ve tried, but is a tribute to Santika, Indonesian chef of the treasure island who kindly provided me. Thank you.

Two things before the end, the two golden rules from the fried rice;

1 Cook steamed rice. That is to wash it before cooking, but never after.

2 what most important, always cook this dish with cooked rice COOLED, that mode will not stick and will become an inedible paste.

Ingredients;

1 cup long-grain rice, preferably jasmine. Boiled and cooled
2 tablespoons shallots, chopped
1 chopped garlic
1 tablespoon of chopped carrots
1 tablespoon homemade fried tomato or ketchup
1 tablespoon clear soy sauce (or more, since it is not usually use salt)
1 teaspoon kecap manis
1/2 teaspoon chili paste or the spicy you want
Black pepper
1 tablespoon chopped scallion, green part

Accompaniments

1 egg fried per person
2-3 satays (grilled chicken skewers)
Tomato slices
Cucumber slices
3-4 cookies of fried prawns

Preparation,

Put a couple of tablespoons of oil in a deep frying pan or wok. Sauté the shallots, garlic and carrots until they are tender and golden.

Add the rice and mix.

Season with the tomato sauce, soy sauces and chilli paste. Mix well and saute sautéing the set.

Adjust salt, pepper, spicy or soy. Add the onion, mix, and remove.

Use a small bowl as a mold, fill it with rice and emplatelo.

Put an egg fried, and on both sides the satays, tomato, cucumber and shrimp bread on top of the rice.

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