The history and origin of Nasi Goreng
Nasi Goreng is a traditional Indonesian dish that has become one of the most iconic in Southeast Asian cuisine. Its name literally means "fried rice" in Bahasa Indonesian. This dish has its origins in the practice of reusing leftover rice from the previous day, frying it with various available spices and ingredients to create a tasty and nutritious meal.
In other Latin American countries, although it is not usually called Nasi Goreng, there are similar preparations inspired by Asian fried rice; in some places it is simply known as "Indonesian-style fried rice" or "spiced fried rice". It is common in the fusion cuisine of various cosmopolitan Latin American cities where Asian gastronomy has influence. This dish is also enjoyed in Indonesia and Malaysia, with regional variations that include different types of meats, seafood, and condiments.
How to prepare Nasi Goreng
Ingredients: Long-grain rice, vegetable oil, smoked bacon, lean pork, onion, garlic cloves, carrot, cabbage, water, leek, trassi oedang, ketjap manis, cumin, turmeric, cilantro, sambal oelek, salt.
Steps:
Boil the rice according to the package instructions.
Ensure the rice is fluffy.
In a wok or large skillet, heat the vegetable oil and fry the smoked bacon and pork or chicken until cooked.
Add the onion and garlic.
Reduce the heat to medium and simmer for approximately 5 minutes.
Meanwhile, in a separate large pot, bring the carrot and cabbage to a boil in approximately 4 cups of water.
Boil for 3 minutes.
Drain.
Add the leek and trassi oedang to the meat mixture.
Simmer for 3 minutes.
Add the cooked cabbage and carrot mixture.
Keep the entire mixture on low heat and add the beaten eggs until well incorporated.
Add the ketjap manis, cumin, turmeric, cilantro, and sambal oelek if using.
Mix well and add the fluffy white rice.
Mix well and serve hot.
Serving ideas:
It can be served with satay on the side.
If you don't have it, you can use peeled shrimp mixed with the other meat, or leave it out completely.
Ketjap manis is a sweet soy sauce.
Use regular soy sauce if you can't find this type, but you'll be missing out on something wonderful! We don't use cabbage in our nasi.
Instead of the spices mentioned above, we usually buy a nasi goreng spice mix from a Dutch store or Chinese market.
It is easy and very good.
I don't know what turmeric is, so I guess we don't put it in our nasi.
