Recipe for Nasi Goreng
Local recipe / Large serving
- 1/2 onion finely chopped
- 60 g chicken any size you like
- 40 g green onion finely chopped
- 1 tsp oyster and white miso dip originally shrimp paste *important
- 1 tbsp sambal
- 300 g cooked rice
- 1 tbsp kecap manis
- Free seasoning I used Ajinomoto seasoning.
Sauté onions, chicken, and green onions.Cook until done to your liking. Add the dip and sambal.Mix well. Add rice, kecap manis and seasoning.Stir-fry until done to your liking.
Dip/paste for rich taste, sambal for spiciness, and kecap manis for sweetness. The ratio is up to you.
When it comes to nasi goreng, sambal and kecap manis are the most famous. But! If you just use these ingredients, you will only get the taste of sambal and kecap manis. I think dips and pastes are very important.
Sambal is a paste of chili peppers, onions, garlic, salt, pepper, fermented shrimp, tomatoes, etc., which is then fried.
Kecap manis is made by fermenting soybeans and wheat and adding palm sugar and salt.
You can find substitutes for sambal and kecap manis on the Internet. I have also tried the substitutes. But! They are not expensive and can be purchased by mail order...so if you want to feel the local taste and exoticism, I think you should buy them.