Nasi Goreng Recipe Variations: Seeking Authenticity

[KeerthiEva12]

Hi everyone! As a fan of Asian food, I am particularly fond of Indonesian cuisine. I love making nasi goreng at home, and my current recipe involves using day-old rice, kecap manis, garlic, chili, shrimp paste, and serving it with a fried egg and cucumber on the side. However, I am curious about the authenticity of this version of nasi goreng and would love to hear from the community about their own ways of making it. I understand that there may be many different variations, but I would like to know what ingredients and techniques come closest to the traditional or most accurate version of the dish. Thank you in advance for any insights or recipes you can provide!

 

[fastpitch17]

While Indonesia claims nasi goreng it in all likelihood came from the Chinese. It's fried rice. Each region in Indonesia claims their version. Truth be told, families prepare it to their liking. I doubt their is an original that gave birth to all the variations.

 

[Balifrog]

What is called Nasi Goreng here is what is called fried rice all over Asia.

Nothing special about it, in fact I saw plenty that really did not look appetizing....

Our version contains day old rice, bacon, canned mixed vegetables, local green beans and a flavoring sauce. Add a bit of chilli powder.

 

[Balifrog]

In fact it taste even much better with Basmati rice (prepared Paëlla style)

And then use the same ingredients as above.

Completely different from the "regular" rice.

 

[Samoerai]

Hi everyone! As a fan of Asian food, I am particularly fond of Indonesian cuisine. I love making nasi goreng at home, and my current recipe involves using day-old rice, kecap manis, garlic, chili, shrimp paste, and serving it with a fried egg and cucumber on the side. However, I am curious about the authenticity of this version of nasi goreng and would love to hear from the community about their own ways of making it. I understand that there may be many different variations, but I would like to know what ingredients and techniques come closest to the traditional or most accurate version of the dish. Thank you in advance for any insights or recipes you can provide!

No chicken? Kecap manis?

 

[snpark]

Its Paella lol

 

[snpark]

Just always a lot of MSG fuyuuuhhhh

 

[Samoerai]

Just always a lot of MSG fuyuuuhhhh

Uncle Roger style?

 

[Balifrog]

Its Paella lol

Another brainless Yank ?

Think BEFORE posting....

 

[Balifrog]

Fried rice exists everywhere in Asia...

The "famous" mie goreng, prepacked dry noodles exist everywhere in Asia, and taste like sh**te everywhere. I would have to be in prison to even think about eating that "stuff"

 

[snpark]

Uncle Roger style?

Indeed

 

[snpark]

Another brainless Yank ?

Think BEFORE posting....

No not a Yank or a Paki or a Chink or a Spic
Or a tadpole or a newt or a salamander Monsieur Frog
Je suis un Rosbif

And I guess you missed the sarcasm
Nasi Goreng - literally "fried rice"
What is Paella if not nasi goreng seafood ?
Is it not stir fried rice with fish etc ?
Lo siento
Quelle domage

 

[Balifrog]

No not a Yank or a Paki or a Chink or a Spic
Or a tadpole or a newt or a salamander Monsieur Frog
Je suis un Rosbif

And I guess you missed the sarcasm
Nasi Goreng - literally "fried rice"
What is Paella if not nasi goreng seafood ?
Is it not stir fried rice with fish etc ?
Lo siento
Quelle domage

Paëlla espańa......

Paëlla British..... ( easily recognized by the fluorescent creen peas, who have nothing to do there...)

But on a scale of 10 fried rice ranks 3/10 and a decent paëlla 8/10 !

Oh, and BTW, British food has fastly improved over the last 40 years !

 

[KeerthiEva12]

Wealthier people will generally have more home staff- drivers, gardeners, security, nannies (multiple if there is more than 1 kid), and maids.
Middle-class locals usually have at least a maid (who is usually live-in).
There is a wide range in how much helpers are paid - from insanely low (I couldnt live with myself paying someone so little) to silly expat rates (which I am guilty of paying for my helper who comes 2 days a week for a half day - I prob pay her the same as a full-time helper is paid in other houses).

Thank you for sharing your stuff.

 

[pantaiema]

Paëlla espańa......

View attachment 3612

Paëlla British..... ( easily recognized by the fluorescent creen peas, who have nothing to do there...)

View attachment 3613
But on a scale of 10 fried rice ranks 3/10 and a decent paëlla 8/10 !

Oh, and BTW, British food has fastly improved over the last 40 years !

I personally prefer Paella to Nasi Goreng, especially the one in the picture e.g paella de marisco - rice mixed with green beans, green peas (preferable: rather than butter beans), prawns, and mussels. I am aware that paella is originally from Spain but it does not really matter whether it is Spanish or English Paella both contain prawns, and mussels.

As for cuisine with chicken, it is very common, so to me it's no longer special

Oh, and BTW, British food has fastly improved over the last 40 years !

Well some English food has been known for over 40 years.
In any renowned global five-star restaurant, you typically encounter two breakfast options: the English Breakfast and the Continental Breakfast. It's interesting to note that breakfast varieties such as the French, Spanish, and German Breakfasts are not as widely acknowledged, despite the popularity of French croissants or German Yogurt, Muesli used in continental breakfast.

Additionally, the English "Meat Pie" deserves a mention. The expression feeding "porky pies" is used in other English-speaking countries such as Australia.

 

[harryopal1]

In Australia I have never heard someone say "feeding porky pies." Porky pies is rhyming slang for lies.

 

[Samoerai]

I personally prefer Paella to Nasi Goreng, especially the one in the picture e.g paella de marisco - rice mixed with green beans, green peas (preferable: rather than butter beans), prawns, and mussels. I am aware that paella is originally from Spain but it does not really matter whether it is Spanish or English Paella both contain prawns, and mussels.

Yes, I like paella more than nasi goreng. I ate the 'paling enak' paella in Barcelona, at the beach.

 

[merahputih]

Hi everyone! As a fan of Asian food, I am particularly fond of Indonesian cuisine. I love making nasi goreng at home, and my current recipe involves using day-old rice, kecap manis, garlic, chili, shrimp paste, and serving it with a fried egg and cucumber on the side. However, I am curious about the authenticity of this version of nasi goreng and would love to hear from the community about their own ways of making it. I understand that there may be many different variations, but I would like to know what ingredients and techniques come closest to the traditional or most accurate version of the dish. Thank you in advance for any insights or recipes you can provide!

I second what fastpitch17 said. Fried rice is originally Chinese food and with centuries of spreading and adjusting it's difficult to say which recipe and methode is the most authentic one.

Chinese fried rice uses salty soy sauce and garlic. Javanese (street food) fried rice uses shallots, garlic, tomato paste and chilli paste. People in Yogyakarta (and Makasar, I supposed?) like their food in sweet side while people in East Java like their food savoury side. Sweet soy sauce makes darker colour rice and it burns easily because of the sugar content.

You can use day-old rice but you can also cook new rice with less water to make the rice less soft. Or cook it in normal way and let it for a moment in the fridge to reduce the moisture. I think Basmati rice or any long grain rice (that's also use in Middle Eastern cuisine) is suitable for making fried rice because they don't clump.

I can't say I like paella... I like the seafood it and I will eat it, but I don't like the bottom crust which actually the signature of paella. I love rice crackers but the crust taste more like too-dry-rice for me.

Back to the taste, I think Westerners like dryer rice, hence the fond of paella, and rice is not really a staple food. Asians like softer rice and (wheat) bread is not staple food. That's why we have less variant of bread like what they have in Europe for example. Instead, in Asia we have various cakes/snacks made from rice/glutinous rice/tapioca flour.

It reminds me of my experince with a brand of rice in the Netherlands, but I think I should write it in "Wonder and curiousity" instead...

 

[Balifrog]

I can't say I like paella... I like the seafood it and I will eat it, but I don't like the bottom crust which actually the signature of paella

Since when is there a crust at the bottom of a paella ?

 

[snpark]

Since when is there a crust at the bottom of a paella ?

Always
The "burnt" rice