If there was to be one national dish of Bali or Indonesia, Nasi Goreng would definitely be among the top contenders to take the honour.
Nasi Goreng translates to “Fried rice”. As the name indicates the recipe is open for interpretation and comes in many variations. Below you find the recipe for Vilondo’s version of Nasi Goreng, but feel free to give it your personal touch with your own favourite ingredients – just don’t leave out the rice.
300-400 g boiled rice
800 g vegetables – cabbage, carrots, peas, green beans, etc.
1 large onion
1½ tbsp. of oil
2-3 tbsp. of Kecap Manis (or soy sauce)
1-2 tsp. of sambal oelek or chopped fresh chili
1 tsp. of curry
300 boiled or roasted chicken
2-4 chopped spring onions
4 tbsp. of water
Salt and pepper
A bit of oil for frying
How to cook your Nasi Goreng
- Mix all the ingredients for the omelet and pour them on to a frying pan. When the omelet is cooked take of the heat and slices it in to pieces.
- Get your fingers in to the rice and crumble any big lumps of rice sticking together.’
- Dice up the onion into small dices.
- Wash and finely chop up the rest of the vegetables.
- Slice up the chicken.
- Heat up a wok or frying pan. Add the oil. Add the onion and the curry and cook gently until softened, then add the rice. Cook for about 5 minutes until the rice a warm.
- Add kecap manis and sambal oelek.
- Then add the vegetables and meat. Cook until everything is well heated. Adjust the taste with salt, pepper and kecap manis.
- Put the rice, meat and vegetables on a serving platter. Put the sliced omelet on top and sprinkle with finely chopped spring onion. Serve with sambal oelek.