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My cooking tips
for the famous
Indonesian peasant dish
Nasi Goreng
Also see these
Nasi Goreng pages
 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.
Nasi
Goreng
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.
Nasi
Goreng
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.
Explore additional
Nasi Goreng pages
 
 
  
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