Nasi Goreng is an Indonesian dish. It is so common, that every household has its own recipe. In The Netherlands, it is a very popular dish. As Nasi is quite 'basic', you should serve some side dishes, like sweet-and-sour vegetables, sate with peanutbutter-sauce, babi pangang (grilled bacon in a sweet-and-sour tomato sauce) etc.
The Dutch prefer their nasi with a fried egg on top, together with pickles and some krupuk (prawn crackers).
Enjoy! And don't forget to experiment with the following basic recipe....
Chop meat in a-little-smaller-than-bite-sized pieces. Heat (sunflower)oil in heavy frying pan. Put in ginger and garlic until the oil starts to smell nice. Fry a small piece (1/2 teaspoon) of trassi, crush it into small lumps before putting it in the hot oil. Optionally, remove ginger, trassi and garlic after this stage. Add meat and fry until done and brown. Add onion and leek, fry for a few minutes. Add sambal and fry. Add egg, add portions of rice before egg sets. The stuff should get sticky-ish. Keep adding and frying parts of the rice until all rice has been fried golden/brownish. Keep stirring very well! Bring to taste with some soy sauce and a little vetsin.
Add the beansprouts the last minute to prevent them from getting cooked. Optionally, stir in some finely chopped ham just before serving.
Serve with a fried egg, sweet-and-sour veggies, chop suey or other side dish of your choice.
Note that not all Nasi Goreng is brown; quite often we see completely white nasi here which is just rice with some veggies and ham added. Its taste will be softer. Also, the meat can be left out if you prefer the meat in a side dish.
As a student, i made the nasi always with minced pork, a lot cheaper than chicken or fillet....experiment guys! Try frying pieces of carrot, cauliflower, eggplant, broccoli or whatever you like before adding the egg&rice!
1. Sambal ulek is a paste made of hot peppers and a little oil.
2. Trassi is a paste made of prawns which are dried and fermented; the smell is horrible, but the taste lovely after frying
3. Vetsin is a flavour-enhancer, i forgot the chemical name; i'm very allergic to it, so i never use it.
(Dijck Stephanie V.)