Chinese Food Culture

Nasi goreng or Indonesian fried rice is one of the most requested recipes on Rasa Malaysia. I’ve received a lot of emails from readers requesting for a nasi goreng Recipe. For those who are anxiously awaiting a nasi goreng post, wait no much more as I have gotten just the perfect nasi goreng recipe for you.

Adapted from James Oseland’s Cradle of Flavor coobook—a bible for authentic Indonesian and Malaysian/Singapore cuisines—this nasi goreng is the Javanese version of fried rice. As Jim indicated in his cookbook, a truly authentic nasi goreng Indonesia is plain and basic, consisting of leftover rice stir-fried with a flavoring paste. Ingredients including shrimp, meat, and vegetables are rarely, if ever, added to it… (get nasi goreng recipe after the jump)

Although nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite. Topped with a fried egg (a distinctive note of Indonesian’s version), nasi goreng is really a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories although traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore additional in the near future.
NASI GORENG (INDONESIAN FRIED RICE) RECIPE
INGREDIENTS:

1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted belacan (terasi)
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil

METHOD:

Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.

Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.

Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.

COOK’S NOTE:

In Indonesia, nasi goreng is often served with various sides such fried prawn crackers, fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. However, you can just make it plain like what I did. I also love sliced red chili dipped in kecap manis as a condiment. It’s great with the fried egg!