NaSi GorenG

Exquisite Taste - - Exquisite Cocktails -

Avail­able on just about ev­ery In­done­sian street and from some of the best restau­rants through­out the na­tion, nasi goreng is a sta­ple na­tional dish. It shares the same hum­ble be­gin­nings as the myr­iad of other ver­sions of fried rice seen through­out Asia as a way to avoid wast­ing cooked rice, of course, but the In­done­sian ver­sions tend to­wards be­ing more fiery. Avail­able just about any time of the day, it was tra­di­tion­ally served at break­fast and made by us­ing the left­over rice from the pre­vi­ous evening meal with shal­lots, tomato, chilli and scraps of meat or prawn fried to­gether with gar­lic, shrimp paste, spices and egg. Co­pi­ous amounts of sweet soy sauce are driz­zled in and caramelised through­out cook­ing, which adds to its dis­tinc­tive smoky and earthy taste and smell. It varies sig­nif­i­cantly through­out the coun­try as lo­cal ver­sions have evolved to ex­ploit lo­cal pro­duce and lo­cal tastes. As a restau­rant dish, it is gen­er­ally served with sam­bal, crack­ers, sa­tay or fried chicken and of­ten topped with a fried egg, whilst more cre­ative restau­rants have de­vel­oped elab­o­rate twists serv­ing it as an ac­com­pa­ni­ment to lob­ster or fresh­wa­ter cray­fish, for ex­am­ple.

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