Thank you, from the Foods of the World Forums! |
Nasi Goreng Speciaal |
Post Reply |
Author | |
pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
Post Options
Thanks(0)
Posted: 30 June 2020 at 09:25 |
As you may have guessed, the Dutch people have an affinity for Indonesian foods, based partly on their vast involvement in the spice trade of the 17th century. There is a whole feast dedicated to showcasing Indonesian foods, called rijsttafel (rice table), that typically consists of 40 or more small side dishes accompanying several different variations of rice main dishes. Unfortunately that will have to be a subject for another time as I don't have the time to go into it more right now. However, nasi goreng is almost always included as one of those dishes. Nasi Goreng simply means fried rice in both the Indonesian and Malay languages. I'm guessing this Nasi Goreng Speciaal is akin to England's Tiki Masala, a very popular dish in the particular country, but not exactly authentic to what you'd find in the native country. As typical, there are probably millions of recipes for this around the interwebs. This is the recipe my family has used for a very long time, and my go-to when making Nasi. Ingredients 1 pound of chicken or pork, diced very small 1 package of Nasi Goreng spices* 1 Tablespoon of canola oil 1 large onion, chopped very fine 2 Tablespoons grated fresh ginger 1 to 2 teaspoons of Sambal Oelek* 1 teaspoons of minced garlic 1/4 to 1/2 cup of Ketjap Manis* 2 or 3 eggs, slightly beaten 1 small head of green cabbage, sliced in very thin strips** 1/4 pound of bean sprouts (optional) 3 or 4 cups of cooked rice, cooked until dry and let cool*** * I've included links for some of the more "unusual" ingredients here so you can see what I use, however if you have a local Asian grocer I would suggest looking there before ordering online as it will be MUCH cheaper. ** I don't like as much cabbage, so I usually just use half a head. *** I usually make just slightly more than a cup of raw jasmine rice. Up to about a cup and a half would work fine. Directions
Serve with additional sambal oelek on the side for those that like it really spicy. Here's a picture from the batch I made this past weekend. On my finest china too |
|
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
|
Sponsored Links | |
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Sounds great Mike...slightly different technique than
I have seen with Chinese or Japanese versions.,..didn't add any soy sauce either? |
|
Go ahead...play with your food!
|
|
Wannabebwana
Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163 |
Post Options
Thanks(0)
|
Looks good. |
|
pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
Post Options
Thanks(0)
|
Ketjap Manis is a kind of sweet soy sauce, but other than that no. My mom always adds Maggi to her plate, which is kind of like soy sauce, but made with wheat instead of soy. I find it doesn't really need any additional salt so I usually don't add anything.
|
|
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
|
pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
Post Options
Thanks(0)
|
I've always struggled with that too. Another good tip is to make sure to rinse the rice several times before cooking (until the rinse water is clear) to get rid of some of the excess starch so it's not so sticky.
|
|
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
|
crustyo44
Scullery Servant Joined: 20 November 2016 Location: Australia Status: Offline Points: 4 |
Post Options
Thanks(0)
|
A great recipe!! Our family also added diced Red, Green and Yellow capsicum, whatever was available.The cabbage and capsicum were only cooked to the "still crispy stage" We also cooked with Sambal Oelek and had Sambal Badjak on the table to add to your plate. A fried egg ( sunny side up) sometimes was added to the top of the rice. There never were any left overs. Even in the Army we had on wednesday Indonesian Food. This was a long standing tradition and is still adhered to I believe.
|
|
pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
Post Options
Thanks(0)
|
Thanks Crusto44! Yes, we always have plenty of Sambal Oelek around for those (me!) that like it spicy. I'm not sure I've ever had Sambal Badiak, I'm going to have to see if I can find some and try it. It sounds delisheous.
|
|
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |