Nasi Goreng, which literally means “fried rice” in both the Indonesian and Malay languages, is an Indonesian rice dish with added pieces of meat and vegetables.
It can only refer to fried pre-cooked rice, a meal of stir-fried rice in a small quantity of cooking oil or margarine, usually spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chili, and pepper.
Nasi Goreng has been named Indonesia’s national dish, although there are several other competitors. It can be enjoyed from a tin plate at a food stall on the roadside in basic versions, eaten on porcelain in restaurants, or picked from Jakarta dinner parties’ buffet tables.
About Indonesian Nasi Goreng Recipe
Nasi Goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavour, owing to the generous quantity of caramel kecap manis (sweet soy sauce) and ground powdered terasi (shrimp paste). The taste is stronger and spicier than the Chinese fried rice.
To offer a crisper texture, Nasi Goreng also includes krupuk and bawang goreng (fried shallots) or (fried onions).
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