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Street Food at Home – Nasi Goreng – Indonesian street food style fried rice recipe, with extra chili sambal and extra petai (stink beans) – this is one of my favorite types of fried rice in the world. #IndonesianFood #nasigoreng #streetfood
I’ve taken quite a few trips to Indonesia, and I love the people, the food, and the diversity of the islands. Back in 2016, my wife Ying and I spent a couple weeks in Jakarta, Indonesia. While I tried lots of amazing food, one of the stalls I loved, which was right below the condo where we were staying, served nasi goreng petai – stink beans fried rice. On some nights when we didn’t have other filming plans, I would go downstairs to get a plate, and it was perfect. Fried rice + stink beans – for me it’s about as comfort food as possible.
Ok, let’s get started on this Indonesian street food recipe, but remember that this recipe is very customizable, and the only real way to make it is to taste test it and make it they way you like it.
For the pickle:
½ large carrot
20 – 40 small birds eye chilies
2 – 3 tbsp sugar
2 – 3 tbsp white vinegar
½ tsp salt
For the sambal
5 – 20 hot chilies (in Thailand I used Karen chilies)
3 cloves garlic
1 small shallot
½ tsp salt
For the crispy shallots:
Oil for frying
Emping (melinjo crackers) if you can get them, or shrimp crackers
200 grams – 300 grams – Day old rice
2 eggs per plate
2 stalks stink beans, or a handful
½ tsp pepper
½ tbsp soy sauce (to taste)
1 tbsp kecap manis (sweet dark soy sauce)
Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.
Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.
If you have emping or shrimp chips, quickly deep fry them.
Add some oil to your wok, heat, and fry a couple of eggs – set aside to drain.
For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.
Add about 2 – 3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded – fry until fragrant. Then add your stink beans and mix and fry for about a minute. Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice. Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.
Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side. Enjoy!
Thank you for watching and hope you’re having a fantastic day!
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