Fried rice with meats, vegetables and spices, usually seasoned with sweet soy sauce
Variations
Rich variations across Indonesia
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, 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,[1] 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.[2]
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.[3]
Nasi goreng can trace its origin from Chinesefried rice,
however it is not clear when Indonesians began to adopt the Chinese
fried rice and create their own version of nasi goreng. The Chinese
influences upon Indonesian cuisine can be seen in nasi goreng and mie goreng and appeared simultaneously with the introduction of stir frying technique that required the use of a Chinese wok. The trade between China and the Indonesian archipelago flourished since the era of Srivijaya around the 10th century and intensified in the Majapahit
era around the 15th century. By that time the Chinese immigrants began
to remain in the archipelago, bringing along with them their culture and
cuisine. Chinese people usually favor freshly cooked hot food, and in
their culture it is considered a taboo to throw away uneaten foodstuffs.
As a result, the previous day's leftover rice was often recooked in the
morning. Previously, Indonesians probably simply sun-dried the leftover
rice to make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour.
The main distinctions of Indonesian fried rice compared to its
Chinese and other Asian counterparts was mainly the application of sweet
soy sauce, and the preference of stronger and spicier taste. Indonesian
nasi goreng often includes krupuk and bawang goreng (fried shallots) to give a crispy texture.
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.[4]
There is no single recipe of nasi goreng, every fried rice dish with
certain mixtures, additions, ingredients, and toppings could lead to
another recipe of nasi goreng. Usually, in Indonesian households, the
ingredients of nasi goreng to be prepared for daily breakfast in the
morning could be the leftovers of the previous day's meals preserved in
the refrigerator, added with fresh vegetables and eggs. The basic
ingredients of nasi goreng are rice left over from yesterday's meal and
sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (Worcestershire sauce).
The texture of leftover cooked rice is considered more suitable for
nasi goreng than that of newly cooked rice, as freshly cooked rice is
too moist and soft.
Some of common nasi goreng recipes are:
Nasi goreng ayam: the most common nasi goreng with chicken, spices and sweet soy sauce, the color is golden brown
Nasi goreng istimewa: special nasi goreng, usually refer to nasi goreng ayam with addition of fried eggs topping
Nasi goreng ati ampela: nasi goreng with chicken gizzard and liver
Nasi goreng sapi: nasi goreng with beef
Nasi goreng kambing: nasi goreng with goat meat
Nasi goreng pete: nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
Nasi goreng sea food: nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
Nasi goreng ikan asin: nasi goreng with salted fish usually without sweet soy sauce, as the result the color is paler than regular nasi goreng
Nasi goreng Aceh: Aceh style spicy shrimp nasi goreng
Nasi goreng Jawa Timur: East Javanese
style of nasi goreng, similar with nasi goreng ayam, but sweet soy
sauce is replaced with tomato and chili sauce, as the result the color
is red instead of golden brown. The Makassar nasi goreng also red, similar to this one
Nasi goreng Magelangan: Central JavaneseMagelang style of chicken nasi goreng mixed with noodles, it can be considered as the crossover between nasi goreng and mie goreng, it is sometimes called as nasi ruwet .
Nasi goreng amplop or nasi goreng pattaya: nasi goreng "enveloped" in thin omelette, can be found in Indonesia and Malaysia
Nasi goreng santri: means priest's nasi goreng, refer to a meatless vegetarian nasi goreng
The main ingredients for the plain nasi goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing. Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans
eat nasi goreng for breakfast, often using leftovers from the previous
day's dinner. The rice used to make nasi goreng is cooked ahead of time
and left to cool down (so it is not soggy), which is one reason to use
rice cooked from the day before.
In restaurants, the dish is often served as a main meal accompanied by additional items such as a fried egg, fried chicken, satay, vegetables, and kerupuk
(meaning crackers, also called "prawn crackers" and many other names).
In many warungs (street stalls), when accompanied by a fried egg, it is
sometimes called nasi goreng istimewa (special fried rice).[citation needed]
Nasi goreng is usually sold together with bakmie (noodle with
meatballs) goreng by the street vendor. They sell a simple nasi goreng
with small amount of shredded fried chicken, scrambled egg (that is
mixed with water), green vegetables, and served with pickled cucumber.
In the Netherlands, Indonesian cuisine is common due to the historical colonial ties with Indonesia.
Indonesian migrants (or their offspring) cater Indonesian food both in
restaurants and as take-away. Also, take-away versions of nasi goreng
are plentiful in supermarkets. Chinese take-aways and restaurants have
also adapted nasi goreng, plus a selection of other Indonesian dishes,
but spice them Cantonese style. In Flanders, the name nasi goreng is often used for any Asian style of fried rice.
Nasi goreng with shrimp and egg, typical Indonesian breakfast
Nasi goreng with chicken and egg in Bali
Nasi goreng with salted fish and egg
Javanese Suriname nasi goreng in The Netherlands
Nasi goreng with curry
Chinese style
Hong Kong style
Nasi goreng in Singapore
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