Pan nasi goreng recipe

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by Hetty Louie McKinnon

Nasi goreng, the Indonesian tackle fried rice, is reinvented right here with a prep plate. The dish has a candy and savory look because of the shallot base and signature ingredient, kecap manis, the thick candy and savory soy sauce that provides many Indonesian dishes their distinctive colour and molasses-like flavour. It’s cooked in a scorching oven, offering the wanted distinction between the crunchy rice and the softer texture. In lots of Western international locations, kickap manis is offered as “candy soy sauce”. If you cannot discover it, you may make it your self (see under). The topping offers a recent crunch that’s important to the dish. Nasi goreng is historically served with a runny fried egg on prime, and you may make that, if you would like. This dish needs to be constituted of leftover chilly rice, but when you do not have it readily available, you’ll be able to nonetheless make this recipe (see under).

To make kecap manis, in a saucepan, combine equal elements soy sauce and palm sugar (or brown sugar) and boil till syrupy, 10 to 12 minutes. Take it off the warmth and let it cool fully as a result of it’ll thicken extra. Use instantly or switch to an hermetic container and refrigerate for as much as 4 weeks.

No chilly leftover rice within the fridge? Cook dinner 2 cups of rice and permit to chill within the pot for 10 to fifteen minutes, then unfold out on a tray and place within the fridge, uncovered, for 1 to 2 hours to permit it to “dry” and funky fully.

Options: Diversify the topping: no cucumbers or bean sprouts? High with thinly sliced ​​tomatoes or zucchini. Do not eat peanuts? Strive cashews.

storage: Refrigerate leftover rice combination for as much as 4 days.

transferring ahead: Put together the spice paste and refrigerate it in an hermetic container as much as 24 hours prematurely.

The place to purchase: Kecap manis (typically referred to as “candy soy sauce”) and fried shallots might be discovered at Asian markets or on-line.

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From cookbook writer Hetty Louie McKinnon.



  1. Step 1

    Place rack in middle of oven and preheat to 450 levels.

  2. Step 2

    Make the spice paste: In a blender or small meals processor, mix the shallots, garlic, oil, crushed crimson pepper flakes, and salt, and stir till you’ve gotten a easy however easy paste.

  3. Step 3

    Make the rice: On a big baking sheet, combine collectively the rice, spice paste, mannaise cakecap, tamari or soy sauce, salt and pepper and stir to coat the rice evenly. Unfold the rice right into a flat layer, pushing it into the edges and corners of the baking tray. Roast for 20 to 25 minutes, or till the rice is crisp across the edges.

  4. Step 4

    Take away from the oven, season calmly with extra salt, and let cool for five minutes.

  5. Fifth step

    Simply earlier than serving, prime the rice with cucumber, bean sprouts, peanuts, sauteed shallots, and inexperienced onions.

Vitamin info

Per serving (1 1/2 cups rice and 1 cup greens)

  • Energy


  • carbohydrates

    86 grams

  • ldl cholesterol

    0 mg

  • fats

    29 grams

  • The fiber


  • protein

    13 grams

  • Saturated fats

    4 g

  • sodium

    1248 mg

  • sugar

    11 grams

This evaluation is an estimate primarily based on the obtainable components and this preparation. It shouldn’t substitute the recommendation of a dietician or dietician.

From cookbook writer Hetty Louie McKinnon.

checked earlier than Anna Rodriguez.

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