How to cook Balinese nasi goreng fried rice – ready in under 15 minutes!

How to cook Balinese nasi goreng fried rice – ready in under 15 minutes!


>>Hi, today Made Sutini, one of our wonderful cooks, here at Villa Cocoa Maya in Candidasa in Bali is going show us how to make a simple
Balinese nasi goreng, the staple dish of every Balinese family. The nasi goreng that we’re preparing today has chicken, garlic, shallots, leeks, carrots, bok choy, cabbage, chili and the Indonesian seasonings which give it its unique flavour. But before we get started on the nasi goreng itself we first prepare the prawn crackers which accompany the dish. You can find them at any Asian supermarket. Just drop them into the hot sunflower oil or canola oil, agitate them a little bit like Made is doing to give them some shape and put them to one side. Then we get started on the nasi goreng itself. To make it you start with some oil in the wok, let the oil heat up and then add the shallots and the garlic. If you don’t have shallots, onions will work equally well. And just keep stirring them so that they don’t burn, and then when they’ve softened and become fragrant, you can add whatever meat, chicken or seafood you like. We’re using chicken here but pork is always a popular option in Bali as are prawns. Actually for special occasions the Balinese will often use a combination of all three which is just delicious. Once your protein is cooked you can add the vegetables that will take the longest to cook first, in this case the carrots followed by
the leeks. And you just kind of move it around a little bit. Made is using a lot of chili here, believe me Balinese chillis can be very hot, but really that’s up to your own taste however many chillis you want to add. Just toss them around a little as well to let them release their flavour. Then you add the cabbage and the bok choy. Any kind of cabbage or Chinese leafy green vegetable will work in place of the cabbage or bok choy we’ve used here. You then stir that around a bit to lightly cook it. But just remember that you want to retain a little bit of crunch and color to your vegetables. You can now add the salt and the pepper, but just take it easy on the salt because a lot of your seasonings, like the soya sauce, have high salt levels too. At this point you add your kecap manis, which is a sweet soya sauce and you also add your normal soya sauce. You can also get these seasonings at an Asian food store or even your local supermarket, depending on where you live. Once the veggies have absorbed the flavours of the seasoning you can add the rice. Its always safest to add the rice when its cold because it doesn’t get stodgy. You can just use a standard long-grain rice for nasi goreng. So at this point you add tomato ketchup and oyster sauce. Interestingly quite a lot
of Balinese recipes call for tomato ketchup which I usually asssociate with
hot dogs but it does add a certain tomatoey sweetness that works very well with a lot of Balinese food. So once you’ve combined everything properly you now start spooning it into a glass bowl and you compact it quite firmly because you’re going to plate from here. Then to be authentic you add a fried egg on the top of the rice, you put a prawn cracker or two or three on the side and you garnish it as you like. Here Made is just using a very bright red chilli on top of the lettuce. And all that’s left to do is enjoy the nasi goreng. If you liked this video please subscribe to
our Youtube channel, Bali and Beyond, which focuses on all things Bali. Thank you for watching.

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