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    Home » easy » Indonesian Nasi Goreng for #Food of the World

    Indonesian Nasi Goreng for #Food of the World

    Published: May 13, 2015 · Modified: Apr 21, 2021 by Pavani · Leave a Comment

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    We are going to Indonesia this month's #food of the world event. I made a very simple Indonesian dish called 'Nasi Goreng'. Nasi Goreng literally means 'fried rice' in Indonesia and it is simple rice dish spiced with kecap manis (sweet soy sauce), shallot, garlic and chili and is accompanied by other ingredients like egg or other protein.

    Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.

    The rice used in Nasi Goreng is usually cooked ahead of time and left to cool down, so it is best to cook the rice the day before and chilled in the refrigerator until ready to use. Kecap Manis or sweet soy sauce, is an essential ingredient for the fried rice. If you don't have it (like I did), then make your own using good old soy sauce and brown sugar (instructions included in the recipe).

    This is a very flavorful and filling dish with the addition of veggies and spice paste. It is usually served with fried shallots, cucumber, scallions and fried egg on top.

    Recipe from here:

    [wpurp-searchable-recipe]Indonesian Nasi Goreng - Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors. - Cooked Rice, Carrot - large, peeled and cut into matchsticks, French Beans - finely chopped, Bok Choy - baby, chopped, Cabbage - , finely shredded, Shallots - chopped, Garlic - , finely minced, Fresh red chili - minced, Kecap Manis - (2tbsp regular soy sauce with 2tsp palm sugar or jaggery), Salt & Pepper, For the Ground Paste: Tomato - medium, chopped, Coriander seeds, Garlic - , minced, Red Chilies - minced, Slivered Almonds, For Garnish:: Spring Onions - chopped, Fried Shallots - as needed, Fried egg, Cucumber - thinly sliced, Fried Cashews, Make the Spice Paste: Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.; Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.; Stir in the ground spice paste and fry for a few minutes until it doesn't smell raw anymore.; Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.; Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.; Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.; [/wpurp-searchable-recipe]

    Indonesian Nasi Goreng

    Nasi Goreng is stronger and spicier compared to Chinese fried rice with the addition of kecap manis and other spices. It can be eaten at any time of the day and many Indonesians eat it for breakfast. It is also a popular choice for late night supper served by street vendors.
    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 45 mins
    Course: Breakfast, Main Course
    Cuisine: indonesian
    Servings: 4 Servings

    Ingredients

    For the Spice Paste:

    • 1 Medium Tomato, chopped
    • 1 tsp Coriander seeds
    • 3~4 Garlic cloves, minced
    • 3 Red Chilies, minced
    • 2 tbsp Slivered Almonds

    For the Rice:

    • 2 tbsp Oil
    • 4~5 Shallots, chopped
    • 2 Garlic cloves, finely minced
    • 1 Fresh red chili, minced
    • 1 Large Carrot, peeled and cut into matchsticks
    • 10~12 French Beans, finely chopped
    • 4 Baby Bok Choy, chopped
    • 1 cup Cabbage, finely shredded
    • 3 cups Cooked Rice
    • 2 tbsp Kecap Manis or 2 tbsp regular soy sauce with 2 tsp palm sugar or jaggery
    • To taste Salt & Pepper

    For Garnish:

    • 5~6 Spring Onions, chopped
    • As needed Fried Shallots
    • 4 Fried eggs
    • 1 Cucumber, thinly sliced
    • As needed Fried Cashews

    Instructions

    Make the Spice Paste:

    • Grind all the ingredients for the spice paste in a mortar and pestle or in a blender.

    Make the Rice:

    • Heat 2tbsp oil in a large saute pan or wok on medium-high heat. Add the shallots, garlic and red chilies; cook for 2~3 minutes.
    • Stir in the ground spice paste and fry for a few minutes until it doesn’t smell raw anymore.
    • Add the carrots, green beans, cabbage and bok choy; fry till the veggies are crisp tender, about 3~5 minutes.
    • Add the cooked rice, kecap manis, salt & pepper. Mix well until everything is nicely incorporated and the rice is heated through.
    • Garnish with spring onions, fried cashews, fried shallots and serve with fried egg and sliced cucumbers.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Usha Rao

      May 13, 2015 at 2:51 am

      I wanted to make Nasi Goreng but changed my mind. This is on my to do list though. My post is still not ready. Will put it up tonight or first thing tomorrow morning.

      Reply
    2. Neela Manogar

      May 14, 2015 at 12:42 am

      This looks great.

      Reply
    3. Global Tastes & Travels Inc.

      May 14, 2015 at 1:22 pm

      One of my favorite dishes I eat often when I visit my Indonesian family but we usually also include tamarind and palm sugar but this a flavorful still veggie version

      Reply
    4. Global Tastes & Travels Inc.

      May 14, 2015 at 1:22 pm

      One of my favorite dishes I eat often when I visit my Indonesian family but we usually also include tamarind and palm sugar but this a flavorful still veggie version

      Reply
    5. Diane Balch

      May 14, 2015 at 4:14 pm

      I am limited in my spice availability unless I travel a little to an India spice store. I love how authentic your nasi goreng is compared to mine. Really lovely.

      Reply

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