Nasi Goreng Indonesia

If we have a national dish – that is well known all over the world for, it would be “Nasi Goreng Indonesia”. Indonesian fried rice has been popular in and out of the country. If you are stranded in some city or town or village and you stepped into local eateries, and if you happened to be not too adventurous in culinary quest, it is the safest item to order and you can always find it in any decent restaurants in sight. Even when they don’t have it in the menu, providing that restaurant do serve rice, you can request for it.

Indonesians like to fit all sorts of flavors and textures in one biteful. That is what sets the fried rice apart from other version found in the region. The condiments are fried shallots, fried rice / prawn crackers, shredded chicken meat and fresh vegetables such as lettuce, sliced cucumber, sliced tomatoes. The flavor is enriched by shrimp paste, chili, garlic and shallots.

As always, the rice used is day-old rice. Newly cooked rice can also be used, if they are properly cooled. However, the fried rice will turn out to be stickier, so proper care in adjusting the heat is needed to ensure that doesn’t happen. Fried rice with grains sticking together is such a turn-off.

Ingredients

11 (35 gr) red chili
3 (15 gr) garlic cloves
6 (40 gr) shallots
1/2 tsp (2,5 gr) shrimp paste, toasted
1/2 tablespoon salt
1/2 teaspoon sugar
1/2 tablespoon sweet soy sauce (Indonesian brand is preferred)
1/2 tablespoon soy sauce
950 gr cooked rice
5 tablespoons cooking oil

Condiments

1/4 cup fried shallots
1 piece (250 gr) cucumber, peeled and sliced
150 gr gnemon crackers, fried (local : emping)
50 gr red & white crackers (or prawn crackers), fried
2 (30 gr) leeks, white and green part, finely chopped
10 gr chinese celery, finely chopped
125 gr chicken breast (cooked by panfrying / deepfrying and shredded)
5 eggs – pan fried into thin slices of omelette and cut into thin slices
Shallots and chili pickles (recipe follows)

Instructions

• Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar and pound with the pestle to form a paste
• In a separate bowl, mix the soy sauce and sweet soy sauce with the rice
• Heat cooking oil in a big / medium sized wok till slightly smoky. Add the paste and stir fry for 2 minutes, until the color turned slightly brownish
• Add the cooked rice and stir fry, breaking any lumps, until all ingredients are combined evenly and the rice is heated through. This will take 15 to 20 minutes, depending on the size of the batch
• Adjust the seasoning by adding more salt if needed and add the shredded celery and leek. Cook for another 3 minutes
• Serve garnished with fried shallots and other condiments

Note

If you don’t like getting physical – electric blender can be used to grind the spices. If you don’t have a big wok, work on it in small batches.

The level of spiciness can be adjusted by reducing the amount of red chili (or thai chillies) called for, or you can always remove the seeds before grinding them

Cooking oil used should be flavorless such as canola, sunflowers or corn oil. Strong smelling cooking oil such as coconut oil would be too overpowering

I did read another version where the spice paste is mixed well in a bowl with rice and then stir-fried. It is an interesting technique worth experimenting with

Indonesian fried rice normally used javanica, which is a medium grain, fat and dry with low sticky character. The better quality rice would be the nicely polished and white ones with no broken grains.

Step by Step Shots

Tagged as: chili, condiments, Indonesian, indonesian fried rice, nasi goreng indonesia, Rice, shallots, shrimp paste, soy sauce, sweet soy sauce