Nasi Goreng – Indonesian Fried Rice Flavours with Supermarket Ingredients скачать в хорошем качестве

Nasi Goreng – Indonesian Fried Rice Flavours with Supermarket Ingredients

Learn how to create deliciously authentic Nasi Goreng right at home, using simple ingredients you can find at any supermarket. Traditional Nasi Goreng relies on flavour-packed ingredients like terasi (Indonesian shrimp paste) and kecap manis (sweet soy sauce)—but these can be tricky to source. In this easy-to-follow recipe, we cleverly substitute salted anchovies and Worcestershire sauce for the shrimp paste, and brown sugar with soy sauce for the sweet soy. Discover the secrets behind making a perfectly balanced bumbu (spice paste), achieving stress-free caramelisation, and creating restaurant-quality fried rice without leaving your kitchen. Ingredients (Serves 2) • Day-old cooked jasmine rice – 300g • Salted anchovy fillets in oil – 15g (about 4 small fillets) • Shallots – 50g (approx. 2 small), peeled • Garlic – 10g (2 cloves), peeled • Fresh red chillies – 1–2, deseeded (adjust for heat) • Anchovy oil – 1 tbsp • Neutral oil (e.g., sunflower or vegetable) – 1 tbsp • Light soy sauce – 1 tbsp (15ml) • Worcestershire sauce – 1 tsp (5ml) • Brown sugar – 1 tbsp (12–15g) • Salt – to taste • Optional toppings: Fried egg, sliced cucumber, prawn crackers, lime wedge Method 1. Begin by toasting the anchovy fillets in a dry skillet over medium-low heat for 1–2 minutes until slightly golden and fragrant. This mimics the smoky depth of terasi, evaporates excess oil, and builds a concentrated umami base. Set aside to cool slightly. 2. In a food processor or using a pestle and mortar, pound or blend the toasted anchovies, shallots, garlic, and chillies into a coarse paste. This forms the bumbu, or aromatic base, of the dish—fragrant, savoury, and lightly spicy. 3. Heat the anchovy oil and neutral oil in the same pan over medium heat. Add the paste and sauté for 3–4 minutes until most of the moisture has evaporated and the mixture begins to darken. You’re not sweating the aromatics as you would for a risotto—you’re aiming for a light browning that intensifies aroma and sweetness. 4. Add the day-old rice, breaking apart any clumps with a spatula. Stir thoroughly to ensure every grain is evenly coated with the fragrant paste. If needed, adjust the amount of oil so that each grain is lightly glossed but not greasy. 5. Pour in the soy sauce and Worcestershire sauce bit by bit, stirring constantly to evenly distribute colour and seasoning. Then sprinkle over the brown sugar and continue to cook, allowing the mixture to caramelise gently without burning. Taste and adjust the balance as you go—soy and sugar work hand-in-hand, so calibrate carefully for that sticky, umami finish. 6. Once the rice is glossy, slightly sticky, and deeply aromatic, remove from the heat. Serve with a fried egg on top, sliced cucumber, prawn crackers, and a wedge of lime for brightness. A pinch of fried shallots or chilli flakes wouldn’t go amiss either. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #nasigoreng #nasigorengsimple