Nasi Goreng: What makes it unique
Nasi Goreng with crackers and pickles
Nasi Goreng is undoubtedly one of Indonesia’s most famous dishes. For the Dutch, it holds a special place in their Rijsttafel, alongside white jasmine rice. However, many people are unaware of the differences between Indonesian Nasi Goreng and fried rice from other countries. In today’s blog, we’ll explore what makes Nasi Goreng unique so that you can appreciate it even more the next time you enjoy it at Nusa.
Pre-cooked Rice
While we acknowledge that this aspect isn’t exclusive to Nasi Goreng, it’s an essential part of its preparation. Some fried rice dishes use freshly cooked rice, which can result in a sticky, mushy, or even soggy texture, negatively impacting the overall experience. Nasi Goreng, on the other hand, requires pre-cooked rice, ideally left overnight. This process ensures the rice becomes dry and grainy, which is perfect for achieving the desired charred, separated texture. Additionally, while other fried rice varieties might use short-grain rice, Nasi Goreng typically uses long-grain or jasmine rice, reflecting the types of rice grown in Indonesia.
Two Types of Soy Sauce
Unlike some fried rice dishes that don’t use soy sauce at all, or those that rely solely on salty soy sauce, Nasi Goreng incorporates two types: sweet soy sauce (known as Kecap Manis) and salty soy sauce. Alongside the salty soy sauce, a pinch of salt is often added to enhance the savory flavor. Skilled cooks know how to strike the perfect balance between sweet and salty, creating a harmonious taste. The combination of these two soy sauces gives Nasi Goreng its signature dark brown color, setting it apart from the lighter, white-yellow hue of other fried rice dishes.
Pickles on the side
One of the most distinctive features of Nasi Goreng is the inclusion of pickled vegetables as a side condiment. Freshly cut cucumber, shallots, chili, and carrots are pickled to add a tangy flavor that complements the dish beautifully. In contrast, fried rice from other countries often cooks carrots and cucumbers directly into the rice, and pickles are rarely served alongside. This tangy accompaniment is a hallmark of Nasi Goreng and adds a refreshing contrast to its rich flavors.
Crackers on the side
Nasi Goreng is also known for being served with crackers, most commonly onion crackers (known as Kerupuk Bawang). These crackers provide a satisfying crunch that pairs perfectly with the rice. They add an extra layer of texture and elevate the overall dining experience. Ask any Indonesian, and they’ll tell you that Nasi Goreng feels incomplete without crackers.
What About Sambal?
As you know, for Indonesians eating without sambal just makes life rather bland. Many Indonesians prefer their sambal (spicy chili paste) to be cooked directly into the Nasi Goreng rather than served separately. This method infuses the dish with a charred, spicy flavor that enhances its depth and complexity. For those who enjoy their Nasi Goreng extra spicy, the dish takes on a brown-orange hue, signaling its fiery kick.
As you can see, Nasi Goreng is a dish with multiple layers of flavor. Now that you know what goes into it and what makes it unique, we hope you can appreciate it even more when you try it at Nusa. In our next blog, we’ll provide a guide on pairing our Nasi Goreng with other dishes and Indonesian condiments offered at Nusa.