Jan 6, 2011

Nasi Goreng ( Indonesian Fried Rice)

For someone who hasn't visited those countries yet, I am an Indonesian and Malaysian food fanatic. We are an Indian girl and Danish boy couple who cook Indonesian or Malaysian food at least two times a month. Today was leftover rice day. No one does left over rice better than Asians. I made Nasi Goreng, Indonesian fried rice. I don’t know if my Indonesian cooking tastes authentic, but I will remedy that by making my Indonesian friend Eva taste them. If she approves, I will add an 'ethnic approved' sign to the recipe later ;)

I used a recipe from Rasa Malaysia. I substituted some minor ingredients. In Indonesia, it is served topped with  a fried egg and sliced cucumbers or prawn crackers on the side. I served mine with fried egg, a green baby leaf salad  with a sesame oil and soy dressing. I didn't feel that the fried egg added anything to the meal. I will skip it next time. I wish I had had shrimps to add to the rice. They would go so well.

UPDATE- This recipe has been approved for authentic taste by my Indonesian friend ;)

Nasi Goreng (Indonesian Fried Rice) Recipe
1 shallot ( I used 1 red onion)
1 garlic ( I used 3. Garlic fiend!)
1 red chilli (seeded)
1/2 teaspoon toasted belacan-terasi ( I used a Thai dried shrimp and chilli paste.)
1/2 teaspoon palm sugar (I used regular white sugar)
1/2 tablespoon kecap manis/ Soy sauce.
250 grams / 8 oz. Cooked, leftover jasmine rice. Best if left overnight.
1 fried egg (well done)
2 tablespoons oil

Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.

Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chilli, and toasted belacan. Transfer the blended flavouring paste into a small saucer.

Heat up a wok and add oil. Add the flavouring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavouring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.


  1. looks awesome june. here is a website i check out often, she has a print-cookbook too, but the recipes are really easy and the pictures are fun to look at...

  2. Looks authentic enough to me, but one can never be sure ;) Must sample ;)

  3. mmmm! i better get my hands on some belacan. (: