How to make: Nasi Goreng

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Before you read any further, let me say this:

There is no single recipe for nasi goreng.

Taken literally, nasi goreng is fried rice…Indonesian style. It’s also a breakfast dish comprising mostly leftovers from the previous day- leftover rice, leftover meat, leftover vegies. With spice and sauce.

So, without further ado, nasi goreng, my way…in 5 steps.

This should serve 4- generously- for dinner. If you’re gluten free, use tamari instead of soy sauce and check your kecap manis (if using).

1. Leftover rice

If you’re preparing your rice fresh, cook 2 cups of rice (I use basmati) using the absorption method- the instructions should be on the packet. I like to soak it for about 30mins first and then rinse to get rid of the extra starchy stuff.

Once cooked, spread it out on baking trays until cooled.

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2. Take some Bumbu

Essentially bumbu is mix of spices and seasonings and is what lifts this from leftovers into Bali on a plate. Again this varies, but this is what I use.

4 shallots, finely chopped

2 garlic cloves, finely chopped

2 teaspoons sambal oelek (chilli paste)

1 heaped teaspoon belacan, crumbled. Don’t know what belacan is? Check out this post.

I heaped teaspoon grated ginger

Smash this up in a mortar and pestle or a small whoosher blender thing.

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Gently cook the paste in about 1 tablespoon of oil (if you’re being really authentic, use peanut oil), for about 3 minutes. You’ll smell it.

3. Add the meat and onion

…or not.  Tofu works nicely too.

Most versions will use a combination of chickens, prawns and bacon. For this amount of rice, you’ll need about 400-500g in total of meat. I used 2 chicken thighs sliced finely and 200g diced bacon. You might want to throw in 200g small (cleaned) prawns instead of the bacon…or as well as!

Use a brown onion or a leek or some shallots, or some spring onions- remember, this is leftovers, so don’t be too precious.

Stir fry it all for a few minutes in the bumbu.

4. Put it all together

If you’re using leftover vegies- maybe some capsicum, sliced cabbage, carrot, celery- throw it in now. Add the rice and stir it all together. If you want to add a little soy sauce and kecap manis, you can do it now.

5. The garnishes

You’ll need:

Some tomatoes, sliced

Cucumber, sliced

Fried shallots- you can buy these in most supermarkets

Crushed roasted peanuts

Soy sauce with sliced hot chilli (unseeded)…use with care!

One fried egg per person- sunny side up

Comments

12 comments on “How to make: Nasi Goreng”
  1. maxabella says:

    I LOVE LOOOOOVE Nasi Goreng. Thank you for this step by step ‘narrative’ sort of recipe. I find these kinds of recipes really help me find my way. Now I’ve gotta track down some bumbu and some belacan… x

    1. jo says:

      Enjoy….& thanks for dropping by.

  2. Debbish says:

    Oh god, I’m embarrassed about the mess I throw together and call it Nasi Goreng. (Had to check out the links though like Maxabella!).

    1. jo says:

      I love that you can throw anything in & call it that.

  3. Lani says:

    Oh me too! LOVE nasi goreng! When I was in Bali and five months pregnant, I ate it every day – with extra hard boiled egg 😉 An amazing food. Thanks so much for this great recipe!

    1. jo says:

      You’re very welcome…

  4. Oh yum! This sounds delicious. I had no idea you could be so flexible with the ingredients, thanks for sharing

    1. jo says:

      Thanks Rhianna 🙂

  5. Yum, this looks delicious! Great recipe with accompanying photos.

    1. jo says:

      Thanks for dropping by…

Comments are closed.