How to Make Nasi Goreng: A Popular Indonesian Dish. Follow this cooking tutorial on Saad News.
Nasi Goreng Iyam Konit: A Popular Indonesian Dish
Nasi Goreng Iyam Konit is an international dish widely enjoyed in East Asia and Malaysia, and it matches perfectly with Iranian tastes. The name of this dish has specific meanings: Nasi means rice, Goreng means fried, Iyam means chicken, and Konit means turmeric. In Malaysia, rice is fried, but you can make it the Iranian way by preparing the rice and mixing it with vegetables to create a new, delicious dish. Meat, chicken, and shrimp are commonly used, and sometimes a fried egg is added on top. This dish has an ancient origin; in the past, people didn’t waste food and would reuse leftover rice to create a new dish. They believed that frying the rice would destroy harmful microbes. Today, we’ll teach you how to prepare a spicy Nasi Goreng Iyam Konit with chicken and vegetables.
Nasi Goreng, in Indonesian and Malay, means “fried rice.” It typically consists of rice fried in oil or margarine, combined with kecap manis (a sweet soy sauce), shallots, tamarind, hot chili, and often served with eggs, chicken, shrimp, or salted fish. This dish is highly popular in Malaysia, the Netherlands, and Singapore.
Nasi Goreng is a traditional Indonesian breakfast created as a way to use leftover rice from the day before. The dish is delicious with shrimp paste and sweet soy sauce and is easy to make.
2 tablespoons peanut or vegetable oil
1 teaspoon shrimp paste or 2 tablespoons fish sauce
1 medium golden onion, peeled and sliced thinly
2 cloves garlic, peeled and finely chopped
1 teaspoon chopped red chili
4 cups cooked cold long-grain rice
1 tablespoon sweet soy sauce
2 eggs
2 chopped green onions
Salt to taste
Half a cucumber, chopped, for serving
Shrimp crackers for serving (store-bought or homemade)
250g small shrimp
2 tablespoons lemon juice
2 tablespoons white vinegar
Salt and black pepper to taste
2 tablespoons chopped parsley
16 cracker biscuits
4 sheets mozzarella cheese
Boil 1 liter of water with 2 tablespoons of salt and 2 tablespoons of white vinegar. Boil the shrimp for 4 to 5 minutes, then drain.
Keep 16 whole shrimp, and chop the remaining shrimp finely.
Mix the chopped shrimp with lemon juice, parsley, salt, and pepper.
Divide the shrimp mixture into 16 parts and spread it on each cracker biscuit.
Cut the mozzarella cheese into triangles, placing each piece on top of a cracker with a whole shrimp.
Grill the crackers for about 3 minutes until the cheese melts.
Heat 1 tablespoon of oil in a pan over low heat. Add the fish sauce and cook until the aroma rises.
Add the onion and garlic, stirring until golden brown.
Add the chopped chili and rice, stirring over medium heat until the rice is warm and well-mixed. If the rice needs moisture, add a little water.
Add the soy sauce and mix it thoroughly. Season with salt.
In another pan, heat the remaining oil and fry the eggs.
Serve the rice in bowls, topping with green onions, a fried egg, and slices of cucumber, accompanied by shrimp crackers.
Ingredients:
2 tablespoons oil
1 small onion
2 cloves garlic
1 carrot
½ small cabbage
175g brown rice
1 tablespoon soy sauce
1 egg
Chili sauce (optional)
Preparation:
Heat oil in a pan over high heat. Add the onion and sauté for 3 to 4 minutes until soft and slightly caramelized. Add garlic and sauté for another minute.
Add the carrot and cabbage, sauté for 1 to 2 more minutes.
Add the cooked brown rice and stir to mix with the vegetables. Add soy sauce, salt, and pepper.
Create a well in the center and crack the egg into it. Cook until the egg white sets.
Serve the dish in a large bowl, placing the egg on top. Add chili sauce if desired.
Enjoy your delicious Nasi Goreng!
