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Nasi Goreng travelog |
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My travelog on the famous Indonesian peasant dish Nasi Goreng
Pronunciation nag-see' go-rehng'
Travelog
Bali is a land of superlatives. Wherever I traveled on this tropical Indonesian island, I encountered enchanting sights: peaceful, palm-lined beaches; steaming volcanoes scraping the blue sky; thousands of family-owned temples adorned with offerings of fruit and flowers; secluded villages consisting of clusters of thatched mud brick huts standing as islands in a sea of verdant rice paddies.
Most of all, I was won over by the Balinese, a people who are immensely generous, attractive and artistic. The majority of the inhabitants of the isolated villages I visited were dedicated amateurs in at least one art form. Some created exquisite wood or stone carvings; others painted vibrant folk scenes. Yet others (especially the beautiful-eyed young maidens) danced to the bright, tingling rhythms emanating from small ensembles of flutes, xylophones, and bell-like bronze instruments. Their purpose was not art for art's sake, as is often the case in most countries, but as one coffee plantation owner told me "to please the many spirits that roam Bali."
The Balinese are culinary artists, too. Their food is full of color and flavor
and it is the hottest in the world (even counting such cuisines as Mexican,
Ethiopian, Indian, West African, and Sichuan). Of all the traditional dishes, the most
popular is nasi goreng. It originated long ago in nearby Java and literally
means, "fried rice." Nasi
goreng is more complex than its name suggests, and there are more versions of it
than there are sauces in France. This is one of the best.
nasi goreng
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I hope you find my nasi goreng travelog page helpful ©2008 HQP / Hillman Quality Publications
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nasi
goreng
