History
Nasi goreng had the same beginnings as other versions of fried rice; as a way to avoid wasting rice. Frying the rice could prevent the propagation of dangerous microbes, especially in pre-refrigeration technology Indonesia, and also avoid the need to throw out precious food.[1] Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. Besides ingredients like shallot, tomato, pepper and chili, the rice is fried with scraps of chicken or beef; usually leftovers from a chicken or beef dish.[6]
Nasi goreng is often described as Indonesia's twist on fried rice.[1] And as with other fried rice recipes in Asia, it has been suggested that it can trace its origin from Southern Chinese fried rice. However it is not clear when Indonesians began to adopt the Chinese fried rice and create their own version. The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok. The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture andcuisine. Chinese people usually favor freshly cooked hot food, and in their culture it is taboo to throw away uneaten foodstuffs. As a result, the previous day's leftover rice was often recooked in the morning. Previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour.
Nasi goreng is ubiquitous in Indonesia, and also popular in neighboring Malaysia and Singapore, as well as the Netherlands through its colonial ties with Indonesia. In Philippines, nasi goreng known as Sinangag or garlic fried rice. Today microwave-heated frozennasi goreng is available in convenience stores, such as 7-Eleven and Lawson in Indonesia.
Ingredients
Nasi goreng is distinguished from other Asian fried rice recipes by its generous amount of kecap manis (sweet soy sauce), and the taste is stronger and spicier compared to Chinese fried rice. Nasi goreng often includes krupuk and bawang goreng (fried shallots) or (fried onions) to give a crispier texture.
The main ingredients of nasi goreng include pre-cooked rice, sweet soy sauce, salt, garlic, shallot, chilli pepper, spring onions,nutmeg, turmeric, vegetable oil, onions, palm sugar, ginger garlic paste, and slices of cucumber and tomato for garnishing. Some recipes may add black pepper, terasi (shrimp paste), fish sauce, or powdered broth as a seasoning and taste enhancer. Eggs might be mixed into fried rice or fried separately, either as telur ceplok/telur mata sapi (sunny side up eggs), or telur dadar (omelette), and also telur rebus (boiled eggs). Originally optional, the addition of fried egg is often named as nasi goreng spesial (pakai telur) or special fried rice topped with fried egg.
Variations
There is no single recipe of nasi goreng, as every fried rice dish with certain mixtures, additions, ingredients, and toppings could lead to another recipe of nasi goreng. Usually, in Indonesian households, the ingredients of nasi goreng to be prepared for daily breakfast are the leftovers of the previous day's meals preserved in the refrigerator, with fresh vegetables and eggs added. The basic ingredients of nasi goreng are rice and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (Chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (likeWorcestershire sauce). The texture of leftover cooked rice is considered more suitable for nasi goreng than that of newly cooked rice, as freshly cooked rice is too moist and soft.
In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis (sweet soy sauce) that created golden brownish color and the flavour is mildly sweet. However in other places such as Eastern Indonesia (Sulawesi and Maluku), the sweet soy sauce are usually absent and replaced by bottled tomato and chili sauce, creating reddish-colored nasi goreng. Some variants of nasi goreng, such as salted fish or teri medan (Medan anchovy) nasi goreng, are not using kecap manis at all, creating lighter color similar to Chinese fried rice or Japanese chahan. The most common nasi goreng usually uses chicken and egg, however some variants are usually named after its additional ingredients, such as nasi goreng kambing (with goat meat), nasi goreng pete/petai (with green stinky bean), nasi goreng jamur (with mushroom), nasi goreng sapi (with beef), nasi goreng udang (with shrimp), nasi goreng seafood (with seafood, such as squid, fish and shrimp), nasi goreng ikan asin (with salted fish), nasi goreng teri medan (with Medan's anchovy), etc.
Condiments:
- Bawang goreng: fried shallot, spinkled upon nasi goreng
- Kerupuk: various types of crackers, usually emping or prawn crackers
- Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli pepper
- Sambal: chilli sauce
Nasi goreng is known as fried rice variants commonly found in Indonesia, Malaysia and Singapore. In Malaysia and Singapore, variations of nasi goreng include nasi goreng kampung (fried with anchovies/leftover fried fish, kangkong), nasi goreng USA (with fried egg and stirred fried beef in chili sauce), nasi goreng pataya (fried rice in an omelette envelope), nasi goreng ikan masin (fried with salted fish), nasi goreng seafood (fried with prawn, calamari slices and crab sticks) and nasi goreng belacan (fried with leftover sambal belacan and fish or other meats). There are similar fried rice dishes from neighboring countries, such as Philippines style fried rice called sinangag, and Thai fried ricefrom Thailand.
source wikipedia
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