It's so weird finding recipes for nasi goreng. Growing up, nasi goreng was just whatever leftovers we had fried with rice and kecap manis (sweet soy sauce). It was always something different everyday. Even when times were hard, she still managed to make nasi goreng with just garlic and onions and it was still delicious because it came from the heart . Thanks for the recipe Jeremy! Might see what it is like having nasi goreng from an actual recipe now hehe
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The thing with nasi goreng is it must have that SMOKY flavor, and I don't think normal stove and non stick pan like teflon and the likes can make it right. I guess it can only be done right with Wok+high pressure stove. When I observe EACH and EVERY piece of the rice from nasi goreng that I bought from street vendor, it has that brownish burn, and most if not all have that. I'm amazed. No home cooking appliances can do that I think.
Wwaaah! I'm indonesian but still watches this religiously lol 😂 The thing about nasi goreng is its so customizable, i suppose your comment will be flooded with comment such as 'not like that' 'its usually this instead of that' etc 🤣 But really, there is no right or wrong about nasi goreng--except it must be tasty!!! (And yours look so tasty, its more elaborate than what i usually make!)
In Indonesia, Nasi goreng is the only one thing that make you a total libertarian and proud of it. Btw, there's nothing wrong with yours. My cousins complained so much when they watched the video. But, my grandma shut them all, by showing her ultimate nasi goreng, cooked similarly with yours.
@@SchoolofWok hmm nasi goreng taste does varies from one to another, but most have similar taste, and if you want it to taste like the one on streets you should start by making "baceman" consists of garlic, shallots, and oil then blend them. seasonings are usually only salt, pepper, sweet soy sauce and soy sauce, and sambal for spice :D. the topping varies from veggies to whatever kind of meat, and some add minyak samin, kind of like india's ghee to enhance the flavour (pricey vendors). I get what you mean, you tried to make a recipe and share it to the world, but if you want to tag the "indonesian nasi goreng" i think you should go by what we are accustomed to, just like chinese's yang chow fried rice, have their own unique taste, or curry that differs from each countries be it indian curry or japanese. By blatantly claiming yours are indonesian nasi goreng would be wrong and ignorant, so please research accordingly next time, but props for your effort and cheers!
If you want a traditional Indonesian taste, try adding some toasted candle nut and pound it with the garlic. Or if you want to go crazier, pound 1 part toasted candle nut with 5 part garlic (make sure they're washed and perfectly dried), then submerge it with vegetable oil, then store it inside a closed jar. Let it ferment in room temperature for 3-4 days, don't forget to open the lid and stir it every day.
Thank you so much for the recipe Jeremy. as a Native Indonesian, I Highly Appreciate it. FYI, we didn't use Pepper ( Here we call it Paprika ), it's uncommon to find home cooking fried rice or Street food use it for Nasi Goreng. It's Expensive and we rarely buy it for everyday use. We usually use Chilli to make it hot or spicy. Shrimp Pasta ( we call it " Terasi Udang" or simply Terasi ) it's really bringing up the flavor of nasi goreng. One of my favorite ingredients for Nasi Goreng. Can't wait for another recipe of Fried rice. 😁😁
Most excellent recipe, thanks! The joys of living in the Netherlands...you discover ketjap manis and sambal, Indonesian soy sauce and hot sauce. Bon appétit!
Actually, thats not Indonesian fried rice, Indonesia fried rice using two kind of seasoning, white souce (garlic, red onion, paper) before pour the rice and red souce ( chili pepper, cayenne pepper, red onion, cendlenut) after the pour the rice, but the red seasoning must already stir-fry until fragrant and brownish. Love from Indonesia
Actually, the authentic indonesian fried rice only uses chopped garlic, sambal terasi, seasonings (salt & pepper, also ajinomoto and a bit of sugar) and sweet soy sauce (kecap manis), with variety of garnishes like slices big red chilli and sliced leek, trust me, i've been a cook for 4 year+ with and has been cooking in hotels and even street food gerobak 😉
Love you a lot of your receipes Jeremy but as an indosian cook...... Two things: 1 there as many receipes for Nasi Gorend as there are islands in Indonesia, so there is not just one receipe. There are different versions. All the onces I know (about a dozen or so) have one ingredient missing here: sambal! (or fresh peppers). No Sambal no Nasi indonesians would say. So this is a sort of imitation of Nasi. Check out for nasi by indonesian cooks which are different and instructive. For me the order of cooking would be different too: small peaces of lard, onions, garlic and sambal, then stir in the eggs and finally the rice.
we don't usualy use red pepper in our nasi goreng. but, nasi goreng is a highly customizable dish. basicallu, u can put anything with rice then cook with it. and. voilla, u get one nasi goreng
We rarely use that kind of onion (we call it Bombay Onion) because it's too expensive for us. Also the flavor is quite different with our common small white onion, the Bombay Onion flavor is more likely same with the shallots. Commonly, the onion is smashed til it's become a paste-like, not cut. Because the juice of the onion will come out.
@@SchoolofWok onion (Bombay onion) Made rice wet, we are Indonesian never use onion. We use shallot (small violet onion) and garlic only to making nasi goreng.
Well done for the restaurant quality dish. I totally agree that you should just throw in whatever you like in your nasi goreng. For your information though, in Surabaya we don't usually find shrimp paste/terasi in our nasi goreng in exception of Javanese nasi goreng. Capsicum has never been a classic, instead we find mung bean sprouts and you'll also find them in many nasi goreng(s) in every corner of the city. Bawang Bombay/ white onion is ok, but you might also want to use thinly sliced deep fried shallots for a greater Indonesian touch (I've never seen even 1 restaurant selling Javanese nasi goreng without those fried shallot topping), we people just love it and in my opinion, just them with plain white rice and a little salt is a meal XD. Restaurants are one this, the amazing part is you're likely to find street hawkers' selling nasi goreng (they're the type to just throw in flavours and if you ever find yourself in Indonesia, this I think is a must try). They're ALMOST LITERALLY EVERYWHERE. They would start with a scorching wok, throw in roughly sliced crushed garlic clove, and it would char immediately. A charred on one side (2 if you're lucky), and the rest white part will turn a bit yellowish. Good stuff. Their nasi goreng usually contains kecap manis, and unidentified tomato ketchup for the sauce (no shrimp paste). Topped the nasi goreng off with sliced roasted chicken, and their skins are just some salty goodness. You can have a plain telur dadar (omelette), telur mata sapi (pretty much sunny side up, but a lot of them would flip the egg regardless of the requested doneness as most of them will get it done right) as an incremental topping(money). No fried shallots on this one though. Oh yeah, and your egg was a perfect restaurant egg. Good work, +1 sub.
@Britt Snapsters Is it no longer a favorite? Or do you mean it was a favorite of yours when visiting Malaysia in the past? And which was a favorite, ketchup mayonnaise, or kecap manis? I love all three of them and almost always have them in my kitchen. Ketchup mixed with mayo is my go to condiment for french fries. Not sure if I ever combined kecap manis with mayonnaise, but probably have included both kecap manis and ketchup in a dish. And why not both the words kecap and ketchup (catsup) have the same origin, though it is disputed if the Malays borrowed it from the Chinese, or the other way around. Originally it basically referred to some kind of fish brine or fish sauce.Engliush speakers borrowed the word and the concept from the Chinese and tomato ‘catsup’ was merely one of many types.
Dutch Indonesians also add Goreng Bawang (Fried onions), Krupuk (Prawn crackers) or Emping (cracker made from nuts), satay babi with peanut sauce on top of the egg. And in the nasi goreng my Indonesian mom and grandma add pork bacon or chicken in the nasi goreng.
Looks good. Just one question, I've seen some people take out the egg after cooking then mix it in after the rice is done. Does the egg get overcooked if its in all that time?
The egg gets slightly overcooked but it's okay as that's the texture you want from it. It ends up being such tiny pieces that you don't really get that overcooked egg feeling from it - Lee
When the rice came in, the egg will get soften because the rice will steam the egg. It's not the same as Chinese fried rice as they cook it very fast with high temperatures.
For me when i make Nasi Goreng the rice i will cook with less water. So that the rice it not to brittle. And then let it cool and then you use your big spoon to separate it.
Apart from the Kecap Manis, at least if you don't live in south east Asia. I really have to buy some, i love the stuff and haven't had it in quite a long time. Unfortunately i need to travel a bit to get to an asian groceries store, and that's a bit of an issue at the moment...
If You put shrimp paste for Nasi Goreng .It is gonna be Nasi Goreng Jawa ( Indonesian Javanese Fried Rice). Usually we put chili,pak choy and bean sprout and chicken slice.
I wonder what chefs would say about a fried egg with a crispy bottom :). None of them would approve when it's on bread, but on nasi goreng with ketjap manis it's just great.
@Pete Air My eyes just glazed over...... what are these ingredients!? Maybe School of Wok can walk us through an Asian grocery store and explain all the ingredients to us, and how to use them! Please..... that would be super helpful!
You are the best I have yet to fail at making one of your recipes and I don’t even have a wok lol every recipe I have tried turns out delicious I’m excited to try this one for a breakfast 🥰
Seriously? A direct chopstick grab of Sambal to the mouth? I recall being of expedition in Indo and really struggling with the firey intensity of the local Sambal 😁
I have a recipe for sambal terasi but you have to estimated it -curly red chillies 175gr -birds eye chillies 75gr -shallot 25gr -garlic 25gr -cooked terasi/belacan 15-25gr Sautee all the ingredients (except the terasi, put it at the end before you hand blended/mortar it all) and DONT BURNT IT !!! (Use medium to low heat until the ingredients are wilted and fragrance) And lastly you cook it for the 2nd time after blend, using a saucepan/sautoir, season it with brown sugar, granulated sugar, salt, pepper, chicken knorr/ajinomoto u need this as for the sambal to have a strong umami taste.
Shallot is missing and important. Chili too. Fried shallot garnish too. Belacan should be added at very beginning while making the rumpah/sambal. Oh yeah.. no rumpah too. Bad recipe.
0:37 on: Kids this is why if you want to dice an onion, DON'T do it that way. Keep your onion structure intact, basic engineering structure of a HALF sliced onion will be safer and better than a QUARTER sliced onion. Wrap up the onion you haven't used in gladwrap and put it in the fridge until later.
Kecap Manis is Sweet Soy Sauce, only Indonesia has it. Look for a brand called ABC Kecap Manis (the most popular export one in the market), the famous brand is Kecap Bango. Made of black soybeans with caramelized brown sugar.
Malaysia hear Johor Bahru. Hear we there a lot of version of nasi goreng like - Nasi Goreng Kampung , Nasi Goreng Thai, Nasi Goreng USA, Nasi Goreng Sea Food and many more.
How did you people hear "mayonnaise"? :D I clearly heard manis.. But yes i did hear the word "ketchup" since thats apparently how you pronounce "kecap".
i think that's not classic original nasi goreng, cause the original nasi goreng uses garlic & little red onion for the main ingredient.. it's nasi goreng with your version...
And I don't have any idea why we (Indonesian) eat this meal at dinner time or breakfast, that's a heavy meal dude. Great recipe btw, its brings nasi goreng to the another level!
You put them in first in fried rice recipes because you want the texture of it to be fairly firm. It also breaks up into tiny pieces, so you don't really have that super rubbery texture from it - Lee
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It's so weird finding recipes for nasi goreng. Growing up, nasi goreng was just whatever leftovers we had fried with rice and kecap manis (sweet soy sauce). It was always something different everyday. Even when times were hard, she still managed to make nasi goreng with just garlic and onions and it was still delicious because it came from the heart . Thanks for the recipe Jeremy! Might see what it is like having nasi goreng from an actual recipe now hehe
That's the same as a lot of stir fry recipes! Once you know a base recipe it's easy to adapt and make it your own! - Lee
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The thing with nasi goreng is it must have that SMOKY flavor, and I don't think normal stove and non stick pan like teflon and the likes can make it right. I guess it can only be done right with Wok+high pressure stove.
When I observe EACH and EVERY piece of the rice from nasi goreng that I bought from street vendor, it has that brownish burn, and most if not all have that. I'm amazed. No home cooking appliances can do that I think.
Onion made rice wet, Indonesian rarely use onion. We are just use shallot, garlic, egg and Chili to make nasi goreng. Very simple
Wwaaah! I'm indonesian but still watches this religiously lol 😂
The thing about nasi goreng is its so customizable, i suppose your comment will be flooded with comment such as 'not like that' 'its usually this instead of that' etc 🤣
But really, there is no right or wrong about nasi goreng--except it must be tasty!!! (And yours look so tasty, its more elaborate than what i usually make!)
Haha, we get so many comments telling us we're wrong and we didn't do this right etc. It's refreshing to see a comment like this! Thanks! - Lee
In Indonesia, Nasi goreng is the only one thing that make you a total libertarian and proud of it. Btw, there's nothing wrong with yours. My cousins complained so much when they watched the video. But, my grandma shut them all, by showing her ultimate nasi goreng, cooked similarly with yours.
Say thanks to your grandma for us! Haha - Lee
Doesnt nasi just mean rice and goreng fried? And you can put in all leftovers that you like?
@@SchoolofWok hmm nasi goreng taste does varies from one to another, but most have similar taste, and if you want it to taste like the one on streets you should start by making "baceman" consists of garlic, shallots, and oil then blend them. seasonings are usually only salt, pepper, sweet soy sauce and soy sauce, and sambal for spice :D. the topping varies from veggies to whatever kind of meat, and some add minyak samin, kind of like india's ghee to enhance the flavour (pricey vendors). I get what you mean, you tried to make a recipe and share it to the world, but if you want to tag the "indonesian nasi goreng" i think you should go by what we are accustomed to, just like chinese's yang chow fried rice, have their own unique taste, or curry that differs from each countries be it indian curry or japanese. By blatantly claiming yours are indonesian nasi goreng would be wrong and ignorant, so please research accordingly next time, but props for your effort and cheers!
Just cooked this and it’s gorgeous Jeremy ❤thank you
Colin
If you want a traditional Indonesian taste, try adding some toasted candle nut and pound it with the garlic. Or if you want to go crazier, pound 1 part toasted candle nut with 5 part garlic (make sure they're washed and perfectly dried), then submerge it with vegetable oil, then store it inside a closed jar. Let it ferment in room temperature for 3-4 days, don't forget to open the lid and stir it every day.
Interesting! That sounds good! - Lee
Bell pepper is not really a typical Indonesian veggie, only find it in fancy supermarkets at high price. But other than that it is a good nasi goreng.
Thank you so much for the recipe Jeremy. as a Native Indonesian, I Highly Appreciate it. FYI, we didn't use Pepper ( Here we call it Paprika ), it's uncommon to find home cooking fried rice or Street food use it for Nasi Goreng. It's Expensive and we rarely buy it for everyday use. We usually use Chilli to make it hot or spicy.
Shrimp Pasta ( we call it " Terasi Udang" or simply Terasi ) it's really bringing up the flavor of nasi goreng. One of my favorite ingredients for Nasi Goreng. Can't wait for another recipe of Fried rice. 😁😁
Glad to see so many people from Indonesia commenting and appreciating our recipe for this dish! - Lee
It does not smell great haha - Lee
@Britt Snapsters hahah Yes. Now we have a Factory made Shrimp Pasta. It's smell slightly better than traditional shrimp pasta.
Paprika is Red Pepper..
Pepper is Merica..
@@klvn2266 thank you for correcting my mistake.
Most excellent recipe, thanks! The joys of living in the Netherlands...you discover ketjap manis and sambal, Indonesian soy sauce and hot sauce. Bon appétit!
Glad you enjoyed it! - Lee
I always add cooked crumbled bacon, and serve it with a cool cucumber salad for a nice balance .
Delicious! - Lee
I thought you said 'ketchup mayonaise' and then i took a look on the recipe itself to find out that it was 'kecap manis'.
Thank you, I don´t see it in the recipe but your answer got me on the right track since I also heard Ketchup mayonaise :)
Ketjap manis
Haha, that's what I thought he said the first time he used it! - Lee
I was WTF!
@@SchoolofWok Uncle Rogers would have a fit if he used Ketchup Mayonnaise. You need to do a colab.
Lovely wok! May I know what brand is that and does it work on induction?
Thanks! That's actually one of our woks, which you should be able to find through the links in the description! - Lee
You post delicious recipes from many Asian countries. Which is your country of origin?
Thanks.
Vanni
Actually, thats not Indonesian fried rice, Indonesia fried rice using two kind of seasoning, white souce (garlic, red onion, paper) before pour the rice and red souce ( chili pepper, cayenne pepper, red onion, cendlenut) after the pour the rice, but the red seasoning must already stir-fry until fragrant and brownish.
Love from Indonesia
Actually, the authentic indonesian fried rice only uses chopped garlic, sambal terasi, seasonings (salt & pepper, also ajinomoto and a bit of sugar) and sweet soy sauce (kecap manis), with variety of garnishes like slices big red chilli and sliced leek, trust me, i've been a cook for 4 year+ with and has been cooking in hotels and even street food gerobak 😉
Hallo!Which rice you use?
Love you a lot of your receipes Jeremy but as an indosian cook......
Two things: 1 there as many receipes for Nasi Gorend as there are islands in Indonesia, so there is not just one receipe. There are different versions. All the onces I know (about a dozen or so) have one ingredient missing here: sambal! (or fresh peppers). No Sambal no Nasi indonesians would say. So this is a sort of imitation of Nasi. Check out for nasi by indonesian cooks which are different and instructive.
For me the order of cooking would be different too: small peaces of lard, onions, garlic and sambal, then stir in the eggs and finally the rice.
Many of the ones I saw had tuna steaks, prawns and very crispy fried onions with a fried egg and all of the other ingredients. Wonderful meal!
we don't usualy use red pepper in our nasi goreng. but, nasi goreng is a highly customizable dish. basicallu, u can put anything with rice then cook with it. and. voilla, u get one nasi goreng
That's what we love about Nasi Goreng! - Lee
We rarely use that kind of onion (we call it Bombay Onion) because it's too expensive for us. Also the flavor is quite different with our common small white onion, the Bombay Onion flavor is more likely same with the shallots.
Commonly, the onion is smashed til it's become a paste-like, not cut. Because the juice of the onion will come out.
Interesting, I didn't know that! - Lee
@@SchoolofWok onion (Bombay onion) Made rice wet, we are Indonesian never use onion.
We use shallot (small violet onion) and garlic only to making nasi goreng.
Fantastic! Part of my family heritage.
Jenis beras apa yang digunakan? nasi basmati?
Well done for the restaurant quality dish. I totally agree that you should just throw in whatever you like in your nasi goreng. For your information though, in Surabaya we don't usually find shrimp paste/terasi in our nasi goreng in exception of Javanese nasi goreng. Capsicum has never been a classic, instead we find mung bean sprouts and you'll also find them in many nasi goreng(s) in every corner of the city. Bawang Bombay/ white onion is ok, but you might also want to use thinly sliced deep fried shallots for a greater Indonesian touch (I've never seen even 1 restaurant selling Javanese nasi goreng without those fried shallot topping), we people just love it and in my opinion, just them with plain white rice and a little salt is a meal XD.
Restaurants are one this, the amazing part is you're likely to find street hawkers' selling nasi goreng (they're the type to just throw in flavours and if you ever find yourself in Indonesia, this I think is a must try). They're ALMOST LITERALLY EVERYWHERE. They would start with a scorching wok, throw in roughly sliced crushed garlic clove, and it would char immediately. A charred on one side (2 if you're lucky), and the rest white part will turn a bit yellowish. Good stuff. Their nasi goreng usually contains kecap manis, and unidentified tomato ketchup for the sauce (no shrimp paste). Topped the nasi goreng off with sliced roasted chicken, and their skins are just some salty goodness. You can have a plain telur dadar (omelette), telur mata sapi (pretty much sunny side up, but a lot of them would flip the egg regardless of the requested doneness as most of them will get it done right) as an incremental topping(money). No fried shallots on this one though.
Oh yeah, and your egg was a perfect restaurant egg. Good work, +1 sub.
Anyone else hear “ketchup mayonnaise”?
No, I hear Kecap Manis.
@Britt Snapsters Is it no longer a favorite? Or do you mean it was a favorite of yours when visiting Malaysia in the past? And which was a favorite, ketchup mayonnaise, or kecap manis? I love all three of them and almost always have them in my kitchen. Ketchup mixed with mayo is my go to condiment for french fries. Not sure if I ever combined kecap manis with mayonnaise, but probably have included both kecap manis and ketchup in a dish. And why not both the words kecap and ketchup (catsup) have the same origin, though it is disputed if the Malays borrowed it from the Chinese, or the other way around. Originally it basically referred to some kind of fish brine or fish sauce.Engliush speakers borrowed the word and the concept from the Chinese and tomato ‘catsup’ was merely one of many types.
Lot's of comments about this haha, I heard it as well the first time Jez used it in a recipe! - Lee
Kecap manis is sweet soy been ketchup
Kecap manis is sweet ketchup in english.
Dutch Indonesians also add Goreng Bawang (Fried onions), Krupuk (Prawn crackers) or Emping (cracker made from nuts), satay babi with peanut sauce on top of the egg. And in the nasi goreng my Indonesian mom and grandma add pork bacon or chicken in the nasi goreng.
That sounds delicious! - Lee
"Bawang goreng" niet "goreng "bawang
what happened to the serundeng (NL: seroendeng)?
Looks good. Just one question, I've seen some people take out the egg after cooking then mix it in after the rice is done. Does the egg get overcooked if its in all that time?
The egg gets slightly overcooked but it's okay as that's the texture you want from it. It ends up being such tiny pieces that you don't really get that overcooked egg feeling from it - Lee
When the rice came in, the egg will get soften because the rice will steam the egg. It's not the same as Chinese fried rice as they cook it very fast with high temperatures.
Not a fan of peppers so I'd go for chillies, looks delicious and can imagine the aroma.
Good adjustment! - Lee
@Britt Snapsters I wouldn't loads of chilli in, just too keep the colour. What would be your alternative please?.
For me when i make Nasi Goreng the rice i will cook with less water. So that the rice it not to brittle. And then let it cool and then you use your big spoon to separate it.
Systematic, simple and the ingredient is available in any store 👍👍👍
Apart from the Kecap Manis, at least if you don't live in south east Asia. I really have to buy some, i love the stuff and haven't had it in quite a long time. Unfortunately i need to travel a bit to get to an asian groceries store, and that's a bit of an issue at the moment...
Is there a vegetarian substitution for shrimp paste?
Shrimp powder or cubes
It’s good but it’s missing MSG which all Chinese restaurants use. MSG is a must in my opinion.
If You put shrimp paste for Nasi Goreng .It is gonna be Nasi Goreng Jawa ( Indonesian Javanese Fried Rice). Usually we put chili,pak choy and bean sprout and chicken slice.
We rarely use onion in nasi goreng we use garlic and red onion. Also for the secred ingredient dont forget the MSG haha
Excellent thank you
You are very welcome! - Lee
I wonder what chefs would say about a fried egg with a crispy bottom :).
None of them would approve when it's on bread, but on nasi goreng with ketjap manis it's just great.
Wld be great to see a video about specialist ingredients and where to get them in/nr London
We get a lot of our ingredients from Chinatown in London, you'll find most of the things we use there - Chris
Can I use fish sauce instead of shrimp paste? I really can’t deal with belacan.
Why didn't you use the wok burner next to it? I thought you couldn't use a wok on a halogen top?
i laugh so hard when jeremy said sambal. idk why 😂😂
What about adding laos, ketumbar, djinten, sereh, purut just to mention a few?
@Pete Air
My eyes just glazed over...... what are these ingredients!?
Maybe School of Wok can walk us through an Asian grocery store and explain all the ingredients to us, and how to use them! Please..... that would be super helpful!
You are the best I have yet to fail at making one of your recipes and I don’t even have a wok lol every recipe I have tried turns out delicious I’m excited to try this one for a breakfast 🥰
Thanks! Glad to see you're enjoying our recipes! You should definitely get yourself a wok! - Lee
Seriously? A direct chopstick grab of Sambal to the mouth? I recall being of expedition in Indo and really struggling with the firey intensity of the local Sambal 😁
Haha, I'm sure our version isn't as hot as it is over there! - Lee
Looks so yummy🤗 mouth watering
the ingradiens its defferent with the original indonesian nasi goreng 😆 but thanks and respect to make this
Looks delicious! Do you have a video for the sambal?
Thanks! We don't as of yet, but I'll put it in our suggestions list - Lee
I have a recipe for sambal terasi but you have to estimated it
-curly red chillies 175gr
-birds eye chillies 75gr
-shallot 25gr
-garlic 25gr
-cooked terasi/belacan 15-25gr
Sautee all the ingredients (except the terasi, put it at the end before you hand blended/mortar it all) and DONT BURNT IT !!! (Use medium to low heat until the ingredients are wilted and fragrance)
And lastly you cook it for the 2nd time after blend, using a saucepan/sautoir, season it with brown sugar, granulated sugar, salt, pepper, chicken knorr/ajinomoto u need this as for the sambal to have a strong umami taste.
Thank you very much Jeremy for Nasi Goreng recipie. I'm Happy to be here. Thanks again. Keep it up😊😋👍
You're welcome! - Lee
I BLOODY LOVE THIS CHANNEL!! AND YES IM SHOUTING!
You say you’ve got homemade Sambal from another recipe. Which recipe is this? I’d love to know How you made the Sambal
Needs bigger watch. No seriously this i mouth watering.
The recipe from the link isn't the same as the video, eg no onion in the recipe, onion in the video
Got a good vegan replacement for shrimp paste, or just skip it? I eats the meats, but not all my family does.
Skip it entirely & you'll still will be fine, i'm indonesian and never use shrimp paste 😁
You can leave it out, no harm in that! - Lee
That looks extremely delicious.
It was very delicious! - Lee
Shallot is missing and important. Chili too. Fried shallot garnish too. Belacan should be added at very beginning while making the rumpah/sambal. Oh yeah.. no rumpah too. Bad recipe.
this channel deserved more subs!! amazing content and really descriptive video. love it
Thank you! - Lee
Love watching Jeremy speed chopping
It's quite mesmerizing isn't it! - Lee
Love Jeremy’s bloopers
🤣🤣
So do we! - Lee
@@SchoolofWok yo
Where can I get shrimp paste in london?
You can get some in China town in any of the stores - Lee
School of Wok thanks. I’ll take a look tomorrow
U can also go to asian store ask for shrimp paste or for more indonesian taste u can ask for "Terasi"
Drazorz interesting. Thank you. I haven’t heard of Terasi, I have to look into this.
I have used shrimp paste in every kind of cooking except fried rice.
Well now you can add it to fried rice too! - Lee
Delicious Fried rice Nasi Goreng
Thanks! - Lee
I am from Indonesia ... Thank you Chef
Glad you enjoyed the recipe! - Lee
Yummy I can sure taste it and smell the aroma, home made Sambal recipe please
Thank you
I've already suggested we make a video for the Sambal! - Lee
Jeremy Will look out for the video for the Sambal thank you
"my egg is ready, that's gonna go first"
0:37 on: Kids this is why if you want to dice an onion, DON'T do it that way. Keep your onion structure intact, basic engineering structure of a HALF sliced onion will be safer and better than a QUARTER sliced onion. Wrap up the onion you haven't used in gladwrap and put it in the fridge until later.
it could be better if you use high pressure stove, it will give some extra smokey flavour to your asian dish that you make. #professionalthings
We've got our gas burner going now! - Lee
this dish very delicious
It really is!
Thnx for making one of our nationality food, cheers from bandung indonesia..
We love it! - Lee
Magelangan next time, it will make it into another levels
so yummy.. so is Jeremy :)
Do you have a sambal recipe?
I'll add it to our suggestions! - Lee
What is kecap manis ?
Soy Sauce or Simply Ketchup. You can buy it in Asian Groceries. CMIIW
Kecap manis is a caramelised dark soy sauce! It's very thick - Lee
Kecap Manis is Sweet Soy Sauce, only Indonesia has it. Look for a brand called ABC Kecap Manis (the most popular export one in the market), the famous brand is Kecap Bango. Made of black soybeans with caramelized brown sugar.
Konimex brand has sweet soy sauce product called “KETJAP MANIS”. Perhaps its more common if you are in europe or north america
Kecap manis is Bango
Malaysia hear Johor Bahru. Hear we there a lot of version of nasi goreng like - Nasi Goreng Kampung , Nasi Goreng Thai, Nasi Goreng USA, Nasi Goreng Sea Food and many more.
Everytime Adam Liaw uploads a dish, a few months later this guy uploads the same dish with the same ingredients. LMAO
Go to indonesia ... Yu must
Really good and simple recipe. Will try it out. Thank you. =)
You will love it! - Lee
Lee's request was on point! beautiful dish!
Can't have nasi goreng without a fried egg! - Lee
ca you do your version of Filipino pork and chicken adobo? you can do a fusion recipe, thanks. shout out from LA California! We love your videos!
We have a recipe for chicken adobo already! - Lee
Hey Jeremy have you considered going on either Great British Menu or Masterchef Professional ? And who’s Lee btw??
Hello, I'm Lee! I'm one of the videographers and reply to all of the comments on here! We have some stuff in the works! - Lee
School of Wok oh ok sweet👍 Can you check for me pls if Jeremy will ever do GBM or MC Pro? ?
What is Sambal sauce?
Sambal is an Indonesian chilli sauce! - Lee
Nasi Goreng🤤
this guy is great
Thanks! - Lee
Authentic Indonesian fried rice doesnt have red pepper. And no sesame oil.
I love your videos Jeremy!
Thank you! - Lee
why is your wok not black? genuine question..is it new? mine is black as coal, , 20 yrs old, thought that was good/
Amazing rice!
Thank you! - Lee
Do you say ketchup mayonaise and touching like black soya?
Steve Fernando ketjap manis
He said kecap manis which translates to sweet soy sauce. Its so thick & so sweet, i suppose its not well known outside of indonesia.
@@blotchilim1980 Aha haha! I live in sweden and have it! Sweet, dark, light, mushroom every soy sauce
How did you people hear "mayonnaise"? :D I clearly heard manis.. But yes i did hear the word "ketchup" since thats apparently how you pronounce "kecap".
I'm glad someone heard it right! - Lee
i don't see any kerupuk :D but i still wanna this recipe XD
Give it a go! - Lee
Don't watch at night! You'll peel yourself off the bed and start cooking
A lot of people seem top watch before bed haha - Lee
I always cook the veg before adding rice. Have I been doing it wrong my whole life?
Try it this way and see the difference! May save you some time! - Lee
Om, bloody, nom!
You know it! - Lee
Kechap manis is dark soy in molasses I think.
It's pretty similar in texture! - Lee
id prefer "the eggs ready" instead of "my eggs ready"
Im in love with ur accent n ur funny bloopers... Too cute...😁😁
Thanks! - Lee
ya man
i think that's not classic original nasi goreng, cause the original nasi goreng uses garlic & little red onion for the main ingredient..
it's nasi goreng with your version...
Never said it was a classic or original version! - Lee
nasi goreng terasi nih?
And I don't have any idea why we (Indonesian) eat this meal at dinner time or breakfast, that's a heavy meal dude. Great recipe btw, its brings nasi goreng to the another level!
Thank you! - Lee
Hello from indonesia ❤
Hi! - Lee
Bell pepper has never been in indonesian nasi goreng tho.
True that
True that
Eggs cook in less than a minute. Why do you put them in first, turning them to rubber?
You put them in first in fried rice recipes because you want the texture of it to be fairly firm. It also breaks up into tiny pieces, so you don't really have that super rubbery texture from it - Lee
Got it, thanks!
Ketchup again?