as an Indonesian who eat nasi goreng almost every week (at least once a week) as a comfort food, for this I can loudly say "now thats what I called an authentic nasi goreng"
Great to hear "now that's what I called an authentic nasi goreng", somehow that's the recipe I liked the most and now with your comment, I will definitely try it
I grew up on the "Dutch" version of this (taken from Indonesia, obviously), but NEVER with white rice - always mixed or wild rice. Not sure if that's a Dutch/twentieth century thing or if it's the older more authentic way. Thoughts?
@@smgdfcmfah Thats fine, but dont make nasi goreng with fresh hot cooked rice, always use cold rice or rice that you cooked yesterday. If you use fresh cooked rice, end result will become too sticky and soggy.
@@fayardyan3125 I've never made it myself (which is odd because I do most of the cooking in my house) but my mother, sisters and wife all make nasi and it's never sticky, so I assume they know that (now that you say that, it makes sense because nasi is always a bit dry compared to other rice dishes - in a good way!). Cheers.
Im a Filipino seaman who went to indonesia last year and tasted nasi goreng for the first time and damn i fell in love with it. Im missing it, cant find a good authentic indonesian restaurant here in Manila so i went on youtube to find how to cook it for myself.
My mother always makes Nasi Goreng at least 3 recipes for 3 different occasions: 1. Nasi Goreng Kampung for breakfast is usually light and uses green chilies/ sambal + aromatic ginger/ kencur + NO Kecap Manis + scramble egg 2. Nasi Goreng for school or picnic or lunch usually more protein (chicken/ fish+ sunny side up egg), using red chilli + NO Kecap Manis + NO aromatic ginger + fish crackers or nuggets + pickles 3. Special Nasi Goreng: rice + red sambal + butter/ minyak samin + shrimp paste/ terasi + protein such as egg (put it both scrambled and sunny side up) / chicken/ fish/ prawn/ sausage/ cow meat/ anchovies/ ect + vegetables + Kecap Manis + crackers + pickle You may get Nasi Goreng Magelangan: Nasi Goreng mixed with noodles. The key of traditional Nasi Goreng you must use leftover rice and used cooking oil (minyak jelantah bekas goreng ikan asin). You also must grind fresh chilli in making your fresh sambal. 3 basic: Chilli + garlic + onion grind those well. For special Nasi Goreng we have 3 basic bumbu dasar (basic grind paste) : white, yellow and red. White with or without galanggal, yellow using turmeric, red more chilles. Use the right type of chilli for each recipes. Common type chilli in Indonesia: cabai rawit, cabai keriting, cabai besar, cabai caplak, cabai jablay, cabai gunung, ect. The type of chili used determines the taste of the fried rice you made. 🙏😊🎉🎉🎉❤
I have been eating and making nasi goreng my whole life. I never found out the answer to this, so maybe you know. When I eat nasi goreng, should I break up the fried egg into it, or eat pieces of the fried egg with spoonfuls of the rice?
This wasn't shrimp paste or trassi. She puts chilli paste in (sambal Oelek). A small (but huge) mistake in de video. Props for using a real thick Ketjap Manis. Was probebly ABC brand (the best there is) Don't use cheap ones it will destroy your Nasi Goreng.
In tge Gulf I used to have the privilege to have my meals from the in house fine dining restaurant and this was may go to order but it came with a chicken Maryland roast and it was a meal that never disappointed.
Thanks for that. I wondered myself, since it didn't look anything like shrimp paste. Two mistakes in this video on the ingredients, and mistakes in direction on her written recipe -- you have to wonder.
Yeah, I wasn't going to call that out, but you're right! You could never dump Trassi or Belacan directly on rice and get away with it, it really needs to be cooked into the meat to be Incorporated and mellow the initial smell by cooking it.
@@bruceeverett5372 If you read the notes in the recipe on the website, she does say you can't dump Belacan directly into this recipe, you need to use the already processed form in a ready to use paste. Like Ayam sambal shrimp paste, it comes in a jar. She shows a picture of it. There's no sambal oelek in this recipe.
yes, u have to boil ur rice first. Then if it's cooked, take them out and let them cool for a moment before u finally cook the nasi goreng, so the rice texture is a bit dry and not mushy. that's the best texture for nasi goreng!
i bought everything as per menu, but the shrimp paste was so awful and the colour of the paste was totally different from the picture, My son was so excited to eat as he returned from Bali few weeks ago and was craving for nasi goreng so i decided to make it but it turned out so so so bad smelly that we chuck whole thing away....really disappointing, waste of money and time....
as an Indonesian who eat nasi goreng almost every week (at least once a week) as a comfort food, for this I can loudly say "now thats what I called an authentic nasi goreng"
Great to hear "now that's what I called an authentic nasi goreng", somehow that's the recipe I liked the most and now with your comment, I will definitely try it
I grew up on the "Dutch" version of this (taken from Indonesia, obviously), but NEVER with white rice - always mixed or wild rice. Not sure if that's a Dutch/twentieth century thing or if it's the older more authentic way. Thoughts?
@@smgdfcmfah Thats fine, but dont make nasi goreng with fresh hot cooked rice, always use cold rice or rice that you cooked yesterday. If you use fresh cooked rice, end result will become too sticky and soggy.
@@fayardyan3125 I've never made it myself (which is odd because I do most of the cooking in my house) but my mother, sisters and wife all make nasi and it's never sticky, so I assume they know that (now that you say that, it makes sense because nasi is always a bit dry compared to other rice dishes - in a good way!). Cheers.
If I don't have shrimp paste?
Damn I miss Indonesia's culture and food. Love from the 🇵🇭🇵🇭🇵🇭
Im a Filipino seaman who went to indonesia last year and tasted nasi goreng for the first time and damn i fell in love with it. Im missing it, cant find a good authentic indonesian restaurant here in Manila so i went on youtube to find how to cook it for myself.
My mother always makes Nasi Goreng at least 3 recipes for 3 different occasions:
1. Nasi Goreng Kampung for breakfast is usually light and uses green chilies/ sambal + aromatic ginger/ kencur + NO Kecap Manis + scramble egg
2. Nasi Goreng for school or picnic or lunch usually more protein (chicken/ fish+ sunny side up egg), using red chilli + NO Kecap Manis + NO aromatic ginger + fish crackers or nuggets + pickles
3. Special Nasi Goreng: rice + red sambal + butter/ minyak samin + shrimp paste/ terasi + protein such as egg (put it both scrambled and sunny side up) / chicken/ fish/ prawn/ sausage/ cow meat/ anchovies/ ect + vegetables + Kecap Manis + crackers + pickle
You may get Nasi Goreng Magelangan: Nasi Goreng mixed with noodles.
The key of traditional Nasi Goreng you must use leftover rice and used cooking oil (minyak jelantah bekas goreng ikan asin). You also must grind fresh chilli in making your fresh sambal. 3 basic: Chilli + garlic + onion grind those well. For special Nasi Goreng we have 3 basic bumbu dasar (basic grind paste) : white, yellow and red. White with or without galanggal, yellow using turmeric, red more chilles.
Use the right type of chilli for each recipes. Common type chilli in Indonesia: cabai rawit, cabai keriting, cabai besar, cabai caplak, cabai jablay, cabai gunung, ect.
The type of chili used determines the taste of the fried rice you made.
🙏😊🎉🎉🎉❤
I just tried this for our Iftar and مشاءالله it was super tasty. Thanks from Montreal, Canada.
Même
Yummy with your good recipes. Thank for your sharing video
Loved it. My family loved it. And sooo quick and easy to make. Thank you for another fab recipe
Hi Nagi..wonderful nasi goreng. Regards from Indonesia :)
Thank you for putting the written recipe on your website
As a pakistani we love to eat rice, pulao or biryani.
But i will try this one tooo soon 😋
I am from the Andes of South America,I tasted many times, even with Sate are my favourite ever! thanks,Our Lord Jesus bless Indonesia!
Super easy and turned out well.
I am from tamilnadu staying in Bandung. It's my one of the favourite food in Indonesia. Yummy 😋
I have been eating and making nasi goreng my whole life. I never found out the answer to this, so maybe you know. When I eat nasi goreng, should I break up the fried egg into it, or eat pieces of the fried egg with spoonfuls of the rice?
@@chrisverby3047it's your wish bro, sometimes I break into pieces and sometimes i eat the egg separately
It's called Ketjap Manis and the shrimp paste is Trassi
This wasn't shrimp paste or trassi. She puts chilli paste in (sambal Oelek). A small (but huge) mistake in de video. Props for using a real thick Ketjap Manis. Was probebly ABC brand (the best there is) Don't use cheap ones it will destroy your Nasi Goreng.
That was like art 😊..
Thank you.
(Day old rice)
Nahhhh ☠️☠️☠️
In tge Gulf I used to have the privilege to have my meals from the in house fine dining restaurant and this was may go to order but it came with a chicken Maryland roast and it was a meal that never disappointed.
Looks delicious.
I just had this here at Zamboanga City and it is soooo spicy and delicious I always come back for more
I from Brazil, and here Is hard to find a original Thai food! Tks for video!
This is an Indonesian dish.
Hmm i think i would try to make that
Nagi Goreng 🥰. I have both your books. Best recipes 🫰
It would be a good idea if you told us the measurements of each ingredient
Perfection! Just subscribed 😀
I will try this tomorrow! Cuz im tired of eating hotdog friend fried rice here in the Philippines
I luv nasi gorang.. I miss malayasia.. Luv frm india
temen turkiku suka banget sama Nasi goreng. katanya enak bangeeeeeeet.
Wow 🎉🎉🎉🎉
Can I use anything else to alternate shrim paste?
That's not shrimp paste , it's sambal Oelek (chilli sauce)
Thanks for that. I wondered myself, since it didn't look anything like shrimp paste. Two mistakes in this video on the ingredients, and mistakes in direction on her written recipe -- you have to wonder.
What does sambal oelek taste like?
Yeah, I wasn't going to call that out, but you're right! You could never dump Trassi or Belacan directly on rice and get away with it, it really needs to be cooked into the meat to be Incorporated and mellow the initial smell by cooking it.
@@bruceeverett5372 If you read the notes in the recipe on the website, she does say you can't dump Belacan directly into this recipe, you need to use the already processed form in a ready to use paste. Like Ayam sambal shrimp paste, it comes in a jar. She shows a picture of it. There's no sambal oelek in this recipe.
It's actually sambal terasi, sambal with shrimp paste already mixed in.
looking nice nasi rasa
Nice
Yum
Very ver good
What are the brown crunchy bits you sprinkle over at the end to serve?
It looks like Fried onions
The green onions are not shalottes - they’re called spring onion
What's the brand of the Shrimp paste? Is that a thai shrimp paste?
Nagi are Australian shallots the same thing as Green Onions or Scalions?
Nagi never answers comments, but yes... same thing.
Shallots is like red onion but smaller. Green onion or scalions is like leeks or long green onion
You're right, except that in Australia scallions are often called shallots, as in this video.
@@tomk3503 Probably by mistake, as they're completely different things and easily confused.
What type of rice is used? basmati rice?
hold the egg. looks yummy - i wanna try shrimp paste and those tomatoes!
What brand shrimp paste is that?
New Subscribre ❤️
Good
Jenis beras apa yang digunakan? nasi basmati?
What sort of rice did you use, please, Nagi? Basmati, Long-Grain?
Any cold rice will work, if it's loose (not sticky/clumpy). Happy cooking!
Nasi goreng thai jgk aku bleh terima
So yummy🤤
What brand of shrimp paste are you using?
❤❤❤
Can I substitute shrimp paste with red curry paste?
Definitely not
If you do it won't be Nasi Goreng. Belacan or Terassi (should be dried shrimp paste) is really the key to the whole recipe.
shrimp paste is optional, i read the recipe. just go to the link below the subscribe button, and it taks you to the full recipe
You can subtitute it with small amount of oyster sauce or fish sauce and add a sprinkle of MSG to give umami flavor like shrimp paste does
Looked like sambal not shrimp paste
Also that was spring onion not shallots.
Other than that it looks yum
Was 100% shrimp paste.
And, in many, many regions across the world, spring onions are called shallots.
Keep trying...
Can anyone give me the amounts if I was cooking this for 12 people
Nasi without Sambal Oelek?!?
She already used chopped chili in the recipe.
do u boil the rice??
yes, u have to boil ur rice first. Then if it's cooked, take them out and let them cool for a moment before u finally cook the nasi goreng, so the rice texture is a bit dry and not mushy. that's the best texture for nasi goreng!
Those are scallions - not shallots
hhahahaahahaha
marions kitchen: unsubscribed
recipetine eats: subscribed
The name of the rice:💀
Those aren't shallots -- they're scallions. Good grief.
👌👌❤️💯👌🫶🫶🇮🇳👈🫶🫶🫶
I made this and it came out like trash haha wtf did I do wrong my grandma made it all the time when I was younger
Wtf is kecap manis
Lost me with the Shrimp Paste.... ;[
You can skip it..or replace with anchovy :)
Thanks!
You can substitute with fish sauce.
I was wondering if I could sub fish sauce for shrimp paste and someone already mentioned it! Thanks!
@@paprikac1l4ntr0 thanks for the suggestion I am allergic to shellfish
i bought everything as per menu, but the shrimp paste was so awful and the colour of the paste was totally different from the picture,
My son was so excited to eat as he returned from Bali few weeks ago and was craving for nasi goreng so i decided to make it but it turned out so so so bad smelly that we chuck whole thing away....really disappointing, waste of money and time....
de music op de achte grond is erg irritante.
Anjirrr HAHAHAHA MANTAB JIWA
I don’t rmbr they put in shrimp paste.