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Learn how to make Nasi Goreng at home with our Chef Bhumika Bhurani
Nasi Goreng Ingredients:
1 tbsp
Soy Sauce
1½ tbsp Sweet Chilli Sauce
2 tbsp
Ketchup Manis
1 tbsp
Schezwan Sauce
1 tsp
Mushroom Sauce
1 tbsp
Ketchup
1 tbsp Chilli Garlic Sauce (Sambal)
1 tsp
Sugar
¼ cup
Water
2 tbsp
Oil
1
Onion (sliced)
1 tsp
Ginger-Garlic-Chilli Paste
3
Garlic Cloves (sliced)
½ cup
Cabbage
(chopped)
1
Carrot
(chopped)
¼ cup
Corn
½ cup
Capsicum
(chopped)
½ bowl
of Rice
(cooked)
Spring Onion
Cucumber
(sliced)
Fried Peanuts
Spring Onion
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Host: Bhumika Bhurani
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About Nasi Goreng
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia‘s national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
Nasi goreng has long been considered an important staple of Indonesian cuisine. In 2018, it is officially recognized by the Indonesian government as one of the country’s five national dishes. An ubiquitous meal throughout Indonesia, particularly for breakfast, it can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables at dinner parties in urban cities like Jakarta. Premixed packaged seasonings for nasi goreng are widely available for purchase, and microwave-heated frozen versions of nasi goreng may be found in convenience store outlets throughout Indonesia.
Typical seasonings for nasi goreng include but are not limited to salt, chilli pepper, spring onions, turmeric, palm sugar, bumbu paste made from ground garlic and onion or shallot, kecap manis (sweet soy sauce), black pepper, powdered broth and so on.
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