In 2011, CNN Travel readers voted for their 50 world’s most delicious foods. The first two dresep nasi goreng rumahan ishes were two iconic Indonesian recipes. The most preferred food was a dish made with beef and ginger from Sumatra called rendang. The second favorite dish for the 35,000 people who voted was nasi goreng. What is nasi goreng?
Nasi goreng can be considered the national dish, or at least one of Indonesian national dishes. Like many national dishes, there resep nasi goreng rumahan are as many versions of the recipes as families in Indonesia. An authentic nasi goreng recipe (fried rice in Indonesian) should at the minimum include key ingredients like kecap anggun, belacan or terasi (shrimp paste), shallots and garlic. What is kecap manis?
Kecap manis is a typical Indonesian sweetened soy sauce. It can be prepared by reducing soy sauce and brown sugar until reaching a thick syrupy texture.
Shrimp paste, also called terasi in Indonesian or belacan in Malay, is another emblematic ingredient of Indonesian cuisine. This paste is obtained by fermenting chopped sun-dried shrimp. It is never eaten raw but only used as a condiment in cooked preparations like nasi goreng.
For people who do not eat shrimp or shellfish, just know that this ingredient is mainly used to give the dish its reddish color, fishy taste but also its umami savory taste. Umami (pleasant savory taste in Japanese) is one of the 5 main flavors along with sweet, sour, bitter and salty flavors.
Nasi goreng is also very popular in the Netherlands, which ruled over Indonesia until 1945. Indeed, the Dutch settlers imported this tasty dish to their home country. What are the most popular versions of nasi goreng?
Nasi goreng kampung or countryside nasi goreng (fried with anchovies and leftover fried fish) is one of the most popular. However, there are a number of variants for this Indonesian fried rice, including:ayam (fried rice served with crispy fried chicken with sweet chili sauce)belacan (fried rice with leftover sambal belacan and fish or other meats)black pepper (fried rice with chicken or beef in black pepper sauce)cendawan (fried rice cooked with mushrooms)cili api or masak pedas (spicy fried rice served with chicken/beef)dabai (a Sarawak specialty where the rice is fried with butir dabai, a seasonal native fruit)daging or kambing (fried rice with beef or goat)ikan masin (fried with salted fish)kampung (fried rice with anchovies/leftover fried fish, kangkong)kerabu (fried rice with vegetables, herbs and salads)kunyit (fried rice served with turmeric and meat with onions, long beans and carrots)kari (fried rice cooked with curry)ladna (fried rice cooked with seafood and vegetables in a white gravy)masak merah (fried rice with chicken or beef in chili gravy)mamak (Indian Muslim style nasi goreng)nenas (fried rice cooked with pineapples)paprik (fried rice served with paprik dish, usually chicken)pattaya (fried rice wrapped in an omelette, that may include chicken)petai (fried rice cooked with parkia speciosa, or stinky bean)seafood (fried rice with prawn, calamari slices and crab sticks)sotong (fried rice cooked with calamari)telur (fried rice served with sunny-side up eggs)tomyam (fried rice cooked in tom yum soup paste)udang (fried rice cooked with prawn)USA (fried rice with udang (prawn), sotong (squid) and ayam (chicken), which define the initials USA)How to make nasi goreng?
A nasi goreng recipe is often prepared with chicken but can just as easily be made as a vegetarian dish. It is usually served with a fried or scrambled egg and accompanied by cucumber, tomato or lettuce.
The fried shallots give a crispy texture to the dish, just like the prawn crackers (krupuk udang in Indonesian) it is usually served with.
Nasi goreng is a traditional Indonesian stir fried rice prepared with kecap cantik (sweet soy sauce), shrimp paste, shallots, garlic, which can also include egg, chicken or prawns.
Author: Mike BenayounIngredientstiga cups cooked long grain rice10 shallots , divided3 cloves garlic1 teaspoon shrimp paste (belacan or terasi)tiga tablespoons sweet soy sauce (kecap anggun)1 tablespoon soy sauce1 teaspoon palm sugar1 scallion , chopped½ lb cabbage , shredded (or ⅓ lb / 150 g chicken breast, fried and shredded)1 red chili pepper4 eggs (fried or scrambled)1 tomato , sliced1 cucumber , slicedPrawn crackers (krupuk udang)Instructions
Deep fry 4 shallots, cut into very thin slices until slightly crisp, about lima-6 minutes.
Meanwhile, mix the 6 shallots, garlic, shrimp paste and chili in a food processor.
Heat cooking oil over medium heat in a wok or large frying pan and fry the paste mixture for 2 minutes.
Add the rice, kecap anggun, soy sauce and palm sugar. Sauté everything over high heat for 6-7 minutes.
Add scallion and cabbage or chicken. Mix well and continue to sauté for 2 minutes.
Serve hot, sprinkled with fried shallots and accompanied with condiments such as sliced tomatoes, cucumbers, a fried or scrambled egg and prawn crackers.
Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.