Nasi Goreng
Fried rice with various meats and vegetables.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Nasi Goreng's origins can be traced back to Chinese fried rice. Chinese immigrants brought the concept of stir-frying rice to Southeast Asia, and Indonesians adapted it to their local tastes and ingredients. It evolved as a way to avoid wasting leftover rice, incorporating available proteins and vegetables.
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Nasi Goreng is a staple dish deeply ingrained in Indonesian culture, reflecting the country's culinary adaptability and resourcefulness.
Everyday Meal
Nasi Goreng is a common and affordable meal enjoyed by people from all walks of life. It's readily available from street vendors, warungs (small restaurants), and high-end restaurants.
Versatility
Its adaptable nature makes it a perfect dish for using leftovers. Indonesians often customize Nasi Goreng with whatever ingredients they have on hand, showcasing the country's 'waste-not, want-not' mentality.
National Dish
While not officially declared, Nasi Goreng is widely considered one of Indonesia's national dishes, representing the country's diverse culinary heritage and its ability to blend different influences.
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Nasi Goreng boasts a complex and savory flavor profile, balancing umami, sweetness, and a hint of spice.
The base flavor comes from the kecap manis (sweet soy sauce), which provides a caramel-like sweetness and rich umami depth. Bumbu, a blend of spices such as garlic, shallots, chili peppers, and sometimes shrimp paste (terasi), contributes savory and spicy notes. The added meats and vegetables enhance the overall flavor, with chicken, shrimp, or beef providing protein and mushrooms, carrots, or peas adding freshness.
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Day-Old Rice
Using day-old rice is crucial because it's drier and less likely to clump together during frying. This ensures a better texture and prevents the dish from becoming mushy.
High Heat
Cooking over high heat is essential for achieving a wok hei (smoky, charred flavor) that is characteristic of authentic Nasi Goreng. Make sure your wok or pan is very hot before adding any ingredients.
Kecap Manis
Don't be shy with the kecap manis! It is what gives Nasi Goreng its signature sweet and savory flavor. Adjust the amount to your preference, but remember that it's a key ingredient.
Egg on Top
A fried egg, sunny-side up, is a common and delicious topping for Nasi Goreng. The runny yolk adds richness and flavor to the dish.
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