Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including fried rice accompanied with other items, or a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. There is also a special nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of
. There are many Indonesian cuisines but few national dishes. Nasi goreng is the best of them. Indonesia 's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, or food stall; eaten on porcelain in fancy restaurants, or constructed at the ubiquitous buffet tables of Indonesia dinner parties. Jakarta
- 350 gr. Long Grain Rice
- 2 Tbs. Vegetable Oil
- 3 Eggs
- 1 Onion
- 2 Green Chillis, Sambal Ulek or Sambal Badjak.
- 1 Garlic Clove
- 1 Leek
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 250 gr. Chicken meat
- 250 gr. Shelled Prawns
- 3 Tbs. Kecap Manis
How to cook it:
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelette strips and cook for a further 5 minutes. Decorate with some of the leftover leek and serve hot. Enjoy.
© Text and image: Wikipedia / Recipe: www.indochef.com