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My cooking tips for
the famous Indonesian
peasant dish
Nasi Goreng
 Pointers
 Rice
- Do not overcook the rice in step 1 or it will be too mushy to fry properly.
And, unless the rice is cooked at least several hours beforehand, it will be
insufficiently dry for the frying step.
Chicken Breast
- Remember, the term chicken breast indicates the whole breast rather than just
the left or right side.
Shrimp
paste
- If it is available, use trasi, the Indonesian shrimp paste. If shrimp paste
(including trasi) is not available, substitute anchovy paste.
Handling
chilies
- Handle the chili peppers with caution. Do not touch your eyes when slicing the
peppers. Promptly wash your hands, the knife blade, and the work surface when
the cutting task is completed.
Chili
hotness
- Adjust the quantity of chili peppers upward or downward in keeping with your
tolerance for chilies.
Wok
- If you have a wok, use it in place of the skillet.
Serving
suggestions
Accompaniment
- The most popular accompaniment to nasi goreng is krupek, which are crisp, deep-fried shrimp wafers.
Other
popular side dishes
- They include sambal (a spicy Indonesian condiment) and roasted peanuts.
Beverage
- Wine is not a suitable choice; beer is.
Variations
Eggs
- Garnish the mound with fried eggs rather than with shredded egg pancake.
Other
garnishes
- They include mushrooms, sweet peppers, and raw or parboiled green vegetables.
Shellfish
- Substitute crab or lobster meat for the shrimp.
Leftovers
- If your refrigerator contains a leftover meat (including beef or lamb),
consider adding it to your creation.
Color
- Give your nasi goreng added color and pungency with coriander leaves.
nasi goreng
 
 
 
 
 
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nasi
goreng
