🇮🇩 Indonesian Fried Rice Sauce | Nasi Goreng Ingredient Pack / Indonesian Spices & halal Series / Indonesia / Per 1 Portion 500g
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🇮🇩 Indonesian Fried Rice Sauce | Nasi Goreng Ingredient Pack / Indonesian Spices & halal Series / Indonesia / Per 1 Portion 500g
In 2018, the Indonesian government selected 5 official "Indonesian national dishes" from more than 5,000 Indonesian dishes. These five classic Indonesian dishes are Soto Ayam, Rendang, Sate, Nasi Goreng and Gado-Gado, also known as Indonesian salad.
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🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
Nasi goreng kuah khas indonesia ditumis dengan kecap manis, asam jawa, udang kering, dll, dan disajikan dengan berbagai macam bahan.
Indonesian fried rice sauce is stir-fried with sweet soy sauce, tamarind, dried shrimp, etc., and is served with a variety of ingredients.
In 2011, an online poll of 35,000 voters conducted by CNN International ranked Indonesian fried rice second on its list of "The World's 50 Most Delicious Foods" behind rendang.
Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), (Indonesian and Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.
Nasi goreng is sometimes described as Indonesian stir-fried rice, though it is also widely enjoyed across Southeast Asia, particularly in Brunei, Malaysia and Singapore, where it holds cultural significance comparable to that in Indonesia. The dish has transcended its regional origins, gaining popularity in Sri Lanka due to Indonesian culinary influences, as well as in Suriname and the Netherlands through Indonesian immigrant communities.
It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste. Its taste is also typically stronger and spicier than that of Chinese fried rice.
Indonesian fried rice sauce recipe
It is stir-fried with sweet soy sauce, tamarind, dried shrimp, etc. in white rice, and served with a variety of toppings, including satay skewers, cucumber, Indonesian shrimp cakes and fried eggs.
Nasi goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavour.[34]Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. The texture of leftover cooked rice is considered more suitable for nasi goreng than that of freshly cooked rice which may be too moist and soft to withstand frying in a wok.
Other than cooked rice, nasi goreng consists of at least three components; ingredients (e.g. egg, shrimp, meat, cooking oil), bumbu spice or seasoning (e.g. garlic, shallot, salt, chili pepper), and condiments (e.g. bawang goreng, krupuk, acar pickles, slices of fresh cucumber and tomato). The combination of spices and ingredients in different ratio creates myriad variation of flavours.
Spice and seasonings
Spice and seasonings for Javanese nasi goreng, including pepper, sugar, salt, bird's eye chili, shallot, garlic, candlenut, shrimp paste, and sweet soy sauce
Nasi goreng often adds condiments or garnishes as add-ons. Fried shallot and traditional crackers are often sprinkled upon to give crispy texture, slices of cucumber and tomato for garnishing and to give freshness in an otherwise oily dish, a fried egg is often placed on top of the dish to add savouriness, while chili paste is to add the zesty spiciness according to one's preference. Some common condiments are:
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
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