before his first introduce my name Lukman Gunawan from Indonesia country.
Various kinds of culinary Indonesia
1. Nasi Goreng (Fried Rice)
The main ingredient of food with rice is indeed very Popular State. Nasi Goreng is very easy to integrate with other additional material, like eggs, Goat Meat, Beef and Seafood.
Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.
Nasi goreng has been called the national dish of Indonesia, though there are many other contenders.
There are many Indonesian cuisines but few national dishes. Indonesia's
national dish knows no social barriers. It can be enjoyed in its
simplest manifestation from a tin plate at a roadside warung,
travelling night hawker's cart; eaten on porcelain in restaurants, or
constructed at the buffet tables of Jakarta dinner parties.
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.
History
Nasi goreng had the same beginnings as other versions of fried rice;
as a safe, delicious way to avoid wasting rice. Frying the rice could
prevents the formation of dangerous microbes, especially in
pre-refrigeration technology Indonesia, and also to avoid the need to
throw out precious food.
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 leftover from a chicken or beef
dish.
Nasi goreng is often described as Indonesia's twist on fried rice. And like the rest of fried rice recipes in Asia, it was suggested that it can trace its origin from Southern Chinese
fried rice. However it is not clear when did Indonesians began to adopt
the Chinese fried rice and create their own version of nasi goreng. The
Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of stir frying technique that required the use of a Chinese wok. The trade between China and the Indonesian archipelago flourished since the era of Srivijaya around the 10th century and intensified in the Majapahit
era around the 15th century. By that time the Chinese immigrants began
to settled in the archipelago, bringing along with them their culture
and cuisine.
Chinese people usually favor freshly cooked hot food, and in their
culture it is considered a 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 differs to other Asian fried rice recipes by applied generous amount of kecap manis
(sweet soy sauce), and the taste is stronger and spicier compared to
Chinese fried rice. Nasi goreng is ubiquitous in Indonesia, and also
popular neighboring Malaysia and Singapore, as well as the Netherlands through its colonial ties with Indonesia. Today microwave-heated frozen nasi goreng is available in convenience stores, such as 7-Eleven in Indonesia.
Price
approximately Rp. 7,000 to Rp. 50,000
Ingredients
The main distinctions of Indonesian fried rice compared to its
Chinese and other Asian counterparts was mainly the application of sweet
soy sauce, and the preference of stronger and spicier taste. Indonesian
nasi goreng often includes krupuk and bawang goreng (fried shallots) to give a crispy texture.
The main ingredients for the common nasi goreng include pre-cooked rice, sweet soy sauce, salt, garlic, shallot, chilli pepper, and some spring onions, slices of cucumber and tomato for garnishing. Some recipe may add black pepper, terasi (shrimp paste), fish sauce, angciu
(Chinese cooking wine), or powdered broth for 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). Originally optional, the addition of fried egg is often named as nasi goreng spesial (pakai telur) or special fried rice topped with fried egg.
Vocations
Some of common nasi goreng recipes are:
- Nasi goreng ayam: the most common nasi goreng with chicken, spices and sweet soy sauce, the color is golden brown
- Nasi goreng istimewa: special nasi goreng, usually refer to nasi goreng ayam with addition of fried eggs topping
- Nasi goreng ati ampela: nasi goreng with chicken gizzard and liver
- Nasi goreng sapi: nasi goreng with beef
- Nasi goreng kambing: nasi goreng with goat meat
- Nasi goreng pete: nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
- Nasi goreng sea food: nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
- Nasi goreng ikan asin: nasi goreng with salted fish usually without sweet soy sauce, as the result the color is paler than regular nasi goreng
- Nasi goreng teri Medan: nasi goreng with salted anchovy, specialty of Medan, North Sumatra
- Nasi goreng Aceh: Aceh style spicy shrimp nasi goreng
- Nasi goreng Jawa Timur: East Javanese style of nasi goreng, similar with nasi goreng ayam, but sweet soy sauce is replaced with tomato and chili sauce, as the result the color is red instead of golden brown. The Makassar nasi goreng also red, similar to this one
- Nasi goreng Magelangan: Central Javanese Magelang style of chicken nasi goreng mixed with noodles, it can be considered as the crossover between nasi goreng and mie goreng, it is sometimes called as nasi ruwet .
- Nasi goreng gila: lit. "crazy nasi goreng" a rather recent variation, refer to lightly seasoned fried rice topped with rich-tasted stir-fried vegetables with chicken, beef or seafoods. The meat or fish proportion may took nearly half (or more) volume of the entire dish, hence the word "crazy/gila". There are also "Nasi gila" variant which is cooked with less ketchup.
- Nasi goreng amplop or nasi goreng pattaya: nasi goreng "enveloped" in thin omelette, can be found in Indonesia and Malaysia
- Nasi goreng santri: means priest's nasi goreng, refer to a meatless vegetarian nasi goreng
- Nasi goreng sosis: nasi goreng with sausages
- Nasi goreng Hawaii or also called nasi goreng nanas: nasi goreng with pineapple
- Nasi goreng Hongkong: nasi goreng Hongkong style, more closely related to Chinese fried rice and similar to Japanese Chahan (Yakimeshi)
Condiments:
- Krupuk: various types of crackers, usually emping or prawn crackers
- Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli pepper
- Sambal: somekind of traditional chilli sauce
- Slices of fresh vegetables: usually cucumber, tomato, lettuce and cabbage
- Fried eggs: fried eggs, omelette or shredded omelette could be served as nasi goreng toppings
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