Super tasty, it’s probably one of the most flavour packed Asian fried rice dishes! – Nagi xġ970. Or have a browse of my Asian recipes collection for more ideas! Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Try it on the side of:Īsian Chilli Garlic Shrimp/Prawns – big punchy flavours, tastes like Thai Chilli jam!
Nasi Goreng is traditionally served with a fried egg and a side of fresh vegetables (commonly plain juicy wedges of tomato and cucumber).īoth these side options are very typical in various parts of Asia to add protein and vegetables to a plate to turn something carb-heavy into a meal.
Recipes with shrimp paste how to#
Trust me – you will know when it’s ready, it smells amazing! How to serve Nasi Goreng
Garlic, chilli and onion first, then chicken, then rice, kecap manis and shrimp paste, if using.Ĭook for a couple of minutes until the rice grains start to caramelise. The making part is very straightforward, no different to typical fried rice recipes. It’s not just about cooling the rice, it’s also about making the surface of the rice dry out. Speedy option: Cook the rice, spread out on tray then FREEZE for 1 – 2 hours, or refrigerate for 3 – 4 hours. On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour. It’s simply not possible to make any fried rice with hot, freshly cooked rice – it gets kind of stickier when stir fried in sauce. While shrimp paste is optional, the COLD cooked rice called for is not! I’ve included directions in the recipe for you. It’s thicker and sweeter than normal soy sauce, with a consistency like syrup.ĭon’t go running for the hills thinking it’s a hard-to-find-ingredient! Here in Australia, kecap manis is available in major supermarkets (see here for Woolworths).Īnd if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. So I’ve compromised and taken the easy route by using shrimp paste rather than dried shrimp which requires more effort in the preparation process (crumble and toast before using).Ī distinguishing feature of Nasi Goreng is the dark brown colour of the rice from the kecap manis / ketjap manis which is an Indonesian sweet soy sauce. It’s tasty even without dried shrimp – and in fact, when I originally shared this Nasi Goreng recipe in 2016, I chose the version without shrimp paste because of that reason.īut it is tastier and more authentic with dried shrimp. Some are more complicated than others, calling for the use of dried shrimp (belacan) which, astonishingly, is now sold in large supermarkets in Australia as well as Asian stores. Typically it’s served with a sunny side up egg (love how the yolk runs into the rice!) and a side of fresh cucumber and tomato (no dressing) to make a meal of it.Īs with almost every traditional dish, there are many versions of Nasi Goreng. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks. The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home.Īnd for those who haven’t tried it, I hope you do! What is Nasi Goreng? 🙂Īnyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious! I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too. Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg.
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