Nasi goreng
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Nasi goreng, the nasi goreng (Indonesian, Bahasa Malaysia: nasi goreng) are Indonesia and Malaysian fried rice dishes.
Table of contents
Summary
In Indonesian, Malay, in nasi, goreng is a meaning of "I fry it" "a meal". I fry it and make it, but it may be really said that it is a use same as English "fried rice".
It is a representative dish locally, and the thing of various variations that changed an ingredient and seasoning is made. The appearance may not change with fried rice to look at in Japan very much, but includes that the main characteristic uses a thing, garlic and the red pepper (including the thing which is in the sambal) to use the seasoning of sambal, ketchup Manes, トラシ or the field characteristic including bra Chan [1] for. Chicken, beef, prawns are often used for animal ingredients, but are not used about the pork too much except Indonesian Bali where there is much Hinduism mischief in the two countries with many Muslims.
I let you attach it and it
When I serve it in a plate, mostly a fried egg, クルプック (deep frying rice crackers such as the prawns taste), the raw cucumber and tomato which performed sunny-side up in rather much oil are attached. In addition, a little sambal to regulate taste for preference is prepared for by a different small dish or the same plate. But, in the case of a local stall (ワルン (en)), there are not the fried eggs, and the thing with these is often distinguished as "nasi goreng istimewa" and "nasi goreng special" (special nasi goreng). On the contrary, at the restaurants of the hotel, I may come to サテ.
Nasi goreng in Japan
In Japan, "Indonesian fried rice" was called "Indonesian Fra id rice" in the times when the name of the nasi goreng was not generally known. The popularity increased taking advantage of what FamilyMart released as the "Asian rice" series on a large scale in the late 1990s. Ready-mixed "nasi goreng mix" is sold and becomes able to enjoy it easily recently at the standard home.
Recipe example
Materials (for two people)
- For garlic -1
- -2 eschallot (shape such as the red onion which is small as for バワン Mera (bawang merah) used locally)
- -1 straight red pepper (half as for the chopped, remaining half for the sambal)
- トラシ - small portion
- Beef or -30 g of chicken
- -6 direction prawns or -2 black tigers
- -40 g of cabbage
- For four cups of meal - bowls degree (or it is ジャバニカ rice that recommend the thing which cooked hard and is used locally indica)
- Ketchup Manes's - TablespoonAround two cups
- Palm oil or around three cups of salad oil - tablespoons
- Salt・Pepper - appropriate amount
- -2 chicken eggs
- - appropriate amounts (I let you attach it) such as fresh vegetables (cucumber, tomato)
- クルプック (I boil prawns) - appropriate amount (I let you attach it)
You may use the commercial nasi goreng mix.
Cooking method
- (the stone) I spend garlic, shallot, straight red pepper, salt, トラシ which I fried in oil beforehand with an earthenware mortar and settle sambal (even if I carve if there is not an earthenware mortar possible)
- I pull oil to a frying pan and fry beef or chicken until a fragrance improves
- I add the cabbage which I cut to a straight red pepper and the 2cm corner which I made chopped
- I add sambal
- I add prawns
- I add a meal and fry it more
- I season it in salt, pepper, ketchup Manes's
- I ride the glance from corner of eye ball ware which I served in a plate and attach fresh vegetables such as a cucumber or the tomato, クルプック (I boil prawns) which I lifted up. In addition, I may let you pile サテ in the same plate.
- I add sambal or a commercial sambal source by preference and eat
Footnote
- ^ トラシ Indonesian name of the shrimp paste (蝦醤), bra Chan Malaysian name
Allied item
This article is taken from the Japanese Wikipedia Nasi goreng
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