In Germany , Nasi Goreng is a well-known rice dish - but with a less than illustrious past: the fried rice was one of the first ready meals to be offered in discount supermarkets. Nasi Goreng is therefore still viewed by many people as a “cheap filler” – completely wrongly. However, when prepared correctly, the fried rice becomes a culinary surprise. Goreng is a national dish in Indonesia with a long history: Because of the great poverty, the cooked rice from the lecture was reheated - instead of throwing it in the trash. Nasi Goreng, which means “fried rice”, used to be a simple dish for poor people. In contrast to pure “Nasi Goreng”, the richer “Spesial” version also had eggs added to the rice dish. The original Nasi Goreng recipe is easy to prepare, without meat or fish, and has a slightly spicy, aromatic taste. Cooked with very good rice, it is a high-quality, purist dish that is very easy to prepare: onion and garlic are fried together with ginger and salt, chopped tomatoes and cooked rice are added, stirred - done. Towards the end, add kecap manis as a seasoning – a sweet soy sauce from Indonesia. Kecap manis has a malty, spicy taste, contains almost no salt and is thick like syrup. The recommended brands Bango and ABC are available in the Asia store. For “Nasi Goreng Spesial”, two eggs are scrambled, baked like pancakes, cut into strips and distributed over the rice. In Indonesia and Malaysia, nasi goreng is served as a meal on its own or alongside vegetables, curries and fried tempeh. Other side dishes include krupuk (crackers), a fried egg or satay skewers. Such a meal combination as a whole is referred to as Nasi Campur (literally “colorful rice”). Modern Indonesian cuisine does not have a uniform recipe for nasi goreng. There are many variations, which differ mainly due to the spices and types of meat. I would like to recommend a universal, modern Nasi Goreng dish that is also easy to prepare: Nasi Goreng Classic
- Cook jasmine rice with three quarters of the amount of water stated on the package. Five minutes before the end of the specified cooking time, steam the rice, put it on a plate and let it cool.
- Make an omelette from the 2 eggs, let it cool and roll up and cut into strips. Cut the onions into thin strips. Dice the meat and remaining vegetables or cut them into strips. Melt butter in the pan.
- Add the vegetables (meat) and simmer over medium heat, stirring, for 1-2 minutes. Add rice, onions and garlic, sauté for another 5 minutes and season with lemon juice and coconut blossom sugar.
- Fold in the egg strips and serve garnished with chopped herbs. By the way, Nasi Goreng can be enriched with any other ingredients you like. I particularly recommend the curry chicken variant: In this variation with chicken and curry, 300 g of peeled scampi and 500 g of finely chopped chicken breast fillet are fried, 1-2 teaspoons of mild curry powder, 1 teaspoon of hot curry powder are added and mixed into the finished rice.
- Good succeed ;)