Famous Nasi Goreng.
History Of Nasi Goreng.
Nasi goreng had the same beginnings as other versions of fried rice;
as a way to avoid wasting rice. Frying the rice could prevent the
propagation of dangerous microbes, especially in pre-refrigeration
technology Indonesia, and also avoid the need to throw out precious
food.
Nasi goreng is traditionally served at home for breakfast and it is
traditionally made out of leftover rice from the night before. Besides
ingredients like shallot, tomato, pepper and chili, the rice is fried
with scraps of chicken or beef; usually leftovers from a chicken or beef
dish.
Nasi goreng is often described as Indonesia's twist on fried rice. And as with other fried rice recipes in Asia, it has been suggested that it can trace its origin from Southern Chinese
fried rice. However it is not clear when Indonesians began to adopt the
Chinese fried rice and create their own version. The Chinese influences
upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok. The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit
era around the 15th century. By that time Chinese immigrants had begun
to settle in the archipelago, bringing along with them their culture and
cuisine.
Chinese people usually favor freshly cooked hot food, and in their
culture it is taboo to throw away uneaten foodstuffs. As a result, the
previous day's leftover rice was often recooked in the morning.
Previously, Indonesians probably simply sun-dried the leftover rice to
make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour.
Nasi goreng is ubiquitous in Indonesia, and also popular in neighboring Malaysia and Singapore, as well as the Netherlands through its colonial ties with Indonesia. Today microwave-heated frozen nasi goreng is available in convenience stores, such as 7-Eleven and Lawson in Indonesia.
Ingredients
Nasi goreng is distinguished from other Asian fried rice recipes by its generous amount of kecap manis (sweet soy sauce), and the taste is stronger and spicier compared to Chinese fried rice. Indonesian Nasi Goreng often includes krupuk and bawang goreng (fried shallots) or (fried onions) to give a crispier texture.
The main ingredients of Nasi Goreng include pre-cooked rice, sweet soy sauce, salt, garlic, shallot, chilli pepper, spring onions, nutmeg, turmeric, vegetable oil, onions, palm sugar, ginger garlic paste, and slices of cucumber and tomato for garnishing. Some recipes may add black pepper, terasi (shrimp paste), fish sauce, or powdered broth as a seasoning and taste enhancer. Eggs might be mixed into fried rice or fried separately, either as telur ceplok/telur mata sapi (sunny side up eggs), or telur dadar (omelette), and also telur rebus (boiled eggs). Originally optional, the addition of fried egg is often named as nasi goreng spesial (pakai telur) or special fried rice topped with fried egg.
Variations
There is no single recipe of nasi goreng, as every fried rice dish
with certain mixtures, additions, ingredients, and toppings could lead
to another recipe of nasi goreng. Usually, in Indonesian households, the
ingredients of nasi goreng to be prepared for daily breakfast are the
leftovers of the previous day's meals preserved in the refrigerator,
with fresh vegetables and eggs added. The basic ingredients of nasi
goreng are rice and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (Chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (like Worcestershire sauce).
The texture of leftover cooked rice is considered more suitable for
nasi goreng than that of newly cooked rice, as freshly cooked rice is
too moist and soft.
In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis
(sweet soy sauce) that created golden brownish color and the flavour is
mildly sweet. However in other places such as Eastern Indonesia
(Sulawesi and Maluku), the sweet soy sauce are usually absent and
replaced by bottled tomato and chili sauce, creating reddish-colored
nasi goreng. Some variants of nasi goreng such as salted fish or teri
Medan (Medan anchovy) nasi goreng are not using kecap manis at all,
creating lighter color similar to Chinese fried rice or Japanese chahan.
The most common nasi goreng usually uses chicken and egg, however some
variants are usually named after its additional ingredients, such as nasi goreng kambing (with goat meat), nasi goreng pete/petai (with green stinky bean), nasi goreng jamur (with mushroom), nasi goreng sapi (with beef), nasi goreng udang (with shrimp), nasi goreng seafood (with seafood, such as squid, fish and shrimp), nasi goreng ikan asin (with salted fish), nasi goreng teri medan (with Medan's anchovy), etc.
Condiments:
- Bawang goreng: fried shallot, spinkled upon nasi goreng
- Kerupuk: various types of crackers, usually emping or prawn crackers
- Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli pepper
- Sambal: chilli sauce
Servings
Home made
Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans
eat nasi goreng for breakfast. The rice used to make nasi goreng is
cooked ahead of time and left to cool down (so it is not soggy), which
is one reason to use rice cooked from the day before.
Street vendor
While most Indonesian households serve it for breakfast, nasi goreng is also a popular choice for late night supper served by street vendors, in warungs
and also by travelling night hawkers that frequent Indonesian
residential neighborhoods with their wheeled carts. The nasi goreng is
usually cooked on order for each serving, since the cook usually asks
the client their preference on the degree of spiciness: mild, medium,
hot or extra hot. The spiciness corresponds to the amount of sambal
or chili pepper paste used. The cook might also ask how the client
would like their egg done: mixed into nasi goreng or fried separately as
telur mata sapi or ceplok (fried whole egg) or as telur dadar (omelette). The term spesial pakai telur
means the nasi goreng has two eggs per serving, one mixed into the nasi
goreng as scrambled egg, another fried separately. As well as offering
nasi goreng, the travelling nasi goreng cart vendors usually also serve mi goreng, mi rebus, and kwetiau goreng.
Restaurant
Nasi goreng is a popular dish in Indonesian restaurants and Asian
fusion restaurants. It is often served for breakfast in Indonesian
hotels. In restaurants, the dish is often served as a main meal
accompanied by additional items such as a fried egg, fried chicken, satay, vegetables, seafoods such as fried shrimp or fish, and kerupuk
(meaning crackers, also called "prawn crackers" and many other names).
In many warungs (street stalls), when accompanied by a fried egg, it is
sometimes called nasi goreng istimewa (special fried rice). Nasi goreng is usually sold together with bakmie (noodle with
meatballs) goreng by the street vendor. They sell a simple nasi goreng
with small amount of shredded fried chicken, scrambled egg, green
vegetables, and served with pickled cucumber.
Some restaurants promote their nasi goreng specialties, such as Nasi Goreng Kambing Pete, which refers to nasi goreng with green stinky beans and goat meat, Nasi Goreng Teri Medan, with anchovies imported from Medan, Nasi Goreng Aceh with Aceh style curry-like taste, or Nasi Goreng Udang which is nasi goreng with shrimp.
Convenience store
Some seasoning brands sold in supermarkets, such as Sajiku-Ajinomoto,
Royco and Kokita offering "bumbu nasi goreng", an instant nasi goreng
seasoning paste to be applied upon frying leftover rice. Today the
modern convenience stores such as 7-Eleven and Lawson operated in Indonesia also offering prepackage frozen microwave-heated nasi goreng take away.
In the Netherlands
In the Netherlands, Indonesian cuisine is common due to the historical colonial ties with Indonesia.
Indonesian migrants (or their offspring) cater Indonesian food both in
restaurants and as take-away. Also, take-away versions of nasi goreng
are plentiful in supermarkets. Supermarkets also commonly carry several
brands of spice mix for nasi goreng, along with krupuk and other
Indonesian cooking supplies. Chinese take-aways and restaurants have
also adapted nasi goreng, plus a selection of other Indonesian dishes,
but spice them Cantonese style. In Flanders, the name nasi goreng is often used for any Asian style of fried rice.
In popular culture
Tante Lien's song "Geef mij maar Nasi Goreng"
(I'll have Nasi Goreng), recorded in 1979, illustrates historical
culinary ties between the Netherlands and Indonesia, as well as
whimsically describing the craving of people of Indo (Eurasian) descent repatriated in the Netherlands for Indonesian cuisine.
Gallery
''NASI GORENG TELOR CEPLOK''
''NASI GORENG SEAFOOD''
''NASI GORENG UDANG JAGUNG MANIS''
''NASI GORENG AYAM PANDAN''
''NASI GORENG SATE AYAM''
''NASI GORENG NUGGET''
''NASI GORENG MANGGA''
Selamat menikmati sajian nasi goreng spesial ala-ala, hee.
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