November 23, 2006

Nasi Goreng

I had a request from one of blog readers, Paris Lopez who's a Dutch to sometimes post the original Indonesian recipe of Nasi Goreng. Frankly, I've no idea which recipe is the very original version of all recipes posted or written around the world.

I just have known that every cook has her/his own way to prepare, cook, and serve this dish. Some people will use shrimp paste while another one will substitute it with fish sauce; some will use light or dark soy sauce while the others are quite happy to see their rice remain 'un-darkened' and depend only to salt and ground white pepper; some will add fresh shrimps, sliced frankfurters, marinated chicken fillets, or sauteed beef strips, while the others will be only happy with vegetables such as broccoli florets, cauliflowers, or even peas; some will add more chillies while the others will add nothing except a splash of sweet soy sauce, some will use the mixture of any of these.

The main equipment we must use is the wok. Many designs are available in the market in Indonesia. Some people who sell nasi goreng on the street I know use a wok with a wooden handle, perhaps they find it much easier working that way. What I remember about my Mum's wok that it was thick and black. I have no idea what's made from, and it's not a teflon. It worked just fine and the rice won't stick on it because she would stir it frequently to prevent burning.

We often have nasi goreng for the first meal to start the day, usually accompanied by kerupuk Palembang or kerupuk ikan (fish-tapioca crackers) and also carrot-cucumber pickles as the side dish. Sometimes, we'll eat it with slices of tomatoes and cucumbers and sprinkled with thin omelet strips, or fried dried anchovies and fried peanuts.

My version is changing depending on what I've got in the pantry and fridge. Sometimes I used leftover vegies and it just taste as good.

Nasi Goreng

4 cups cooked rice
4 cloves garlic, make a paste with 1/2 tsp salt [you may add more salt]
1 tsp ground white pepper
2 medium shallots, thinly sliced
1/2 tsp shrimp paste, optional [use fish sauce to substitute if you're not sure about shrimp paste. other alternative is to grind the dried shrimps with garlics]
1 Tbs sweet soy sauce
1 Tbs oil
[if you like hot nasi goreng, you can slice 2 or more -to suit your taste- red chillies thinly or grind the chillies with garlic]

Garnish
2 spring onions, thinly sliced
2 eggs, make two thin omelets, roll, slice thinly
1/2 cup kacang bawang or roast peanuts

Heat the wok, add in the oil. Fry the shallots until become soft, then add in garlic paste and shrimp paste. Cook until the garlic fragrant and the shrimp paste is mixed well. [You may add your vegetables or seafood at this point, if you use some]. Add in the cooked rice, stir frequently until evenly coated with garlic mixture. Add in sweet soy sauce, stir and mix well. Cook further for about 10 minutes or until the rice has absorbed the flavours. Check the seasoning. Garnish with strips of thin omelets, slices of spring onions, and sprinkle of peanuts. Serves 4.

4 comments:

Barbara said...

Is the addition of frankfurter traditional Arfi?

Arfi Binsted said...

no, it's not. it's totally foreigner to nasi goreng. i just added it because i couldn't get any anchovies and no one would ever want to eat it. so i just cook what works for everyone.

Barbara said...

I bet the children love it!

Arfi Binsted said...

they love to put the rice on crackers and eat them from there. so, crackers = spoons. hehehe...