Nasi goreng, literally meaning “fried rice” in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.
Nasi goreng has been called the national dish of Indonesia,though there are many other contenders. There are many Indonesian cuisines but few national dishes. Indonesia’s national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker’s cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their ‘World’s 50 Most Delicious Foods’ list after rendang.
The main ingredients for the Nasi Goreng include pre-cooked rice, sweet soy sauce, salt, garlic, shallot, chilli pepper, spring onions, nutmeg, turmeric, vegetable oil, onions, palm sugar, ginger garlic paste if necessary, slices of cucumber and tomato for garnishing. Some recipes may add black pepper, terasi (shrimp paste), fish sauce, or powdered broth for seasoning and taste enhancer. Eggs might be mixed into fried rice or fried separately, either as telur ceplok/telur mata sapi (sunny side up eggs), or telur dadar (omelette), and also telur rebus (boiled eggs). Originally optional, the addition of fried egg is often named as nasi goreng spesial (pakai telur) or special fried rice topped with fried egg.Nasi goreng was part of the dinner menu for Barack Obama’s state visit to Indonesia in 2010, where he praised the dish, along with bakso (meatball soup) and emping (melinjo crackers made from Gnetum gnemon), as delicious.
The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages. The curry leaves give a nice hint flavour over nasi goreng. Used of sprig can enhance and balanced any unpleasant aromas from fish or even mutton meat.
Curry leaves, smells the goodness !
- 200 gr cooked rice, room temperature
- 1 can tuna in olive oil, drained, cubed
- 2 sprigs curry leaves
- 4 red Chillies
- 6 shallot
- 4 garlic
- 3 cm turmeric
- 1 cm ginger
- a pinchc of garam masala or curry powder
- salt and pepper to taste
- a pinch of sugar
- deep fried
- salted dried fish
- cabbage, sliced thinly
- bean sprout
- sambal ikan bilis
- fish cracker
- Blend chillies, shallot, garlic, turmeric and gingger into a smooth paste, set aside
- Heat up 2 tbsp oil in a wok pan, saute curry leaves until nice and crispy, draines the curry leaves, set aside
- Saute the green chillies paste until fragrance and add the salt and pepper.
- When the oil appear separated from the paste, add garam masala, tuna and rice
- Stir occasionalli until the paste seasoning is spread throughly.
- Keep stirring for about 7-10 minutes, add crispy curry leaves when the nasi goreng is nearly done.
- Serve with condiment
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