Nasi Goreng Kampung

Published September 29, 2014 by Ninik Becker

Nasi goreng Jawa

Nasi Goreng Kampung

As it has been known that Indonesia is where the Nasi Goreng comes from. Some countries has own version of fried rice but the word ‘Nasi Goreng’ is Indonesian which means ‘fried rice’.

Nasi = cooked rice. Goreng = fry/fried. Kampung = village.

And Nasi goreng Kampung is one of many types of nasi goreng in Indonesia. The star of nasi goreng kampung is the spice itself. The spice seasoning ground into paste and then sauté until the aroma comes out make nasi goreng taste very delicious even without the extra meat or other complementary.

Terasi (shrimp paste) and Kencur (Kaempferia galanga) are special seasoning that usually use. Without these seasoning then there is no sense of ‘kampung’ /village.

Meat, seafood and vegetables normally use into the mix, some people like to add Indonesian sweet soy sauce to make rice a darker color, some of them just skip it. Some people even like plain nasi goreng kampung without any mix.

I myself prefer a darker nasi goreng with simple complementary.

nasi goreng kampung

Common complementary : fried egg or omelette, shrimp crackers/kerupuk, sliced fresh tomato and cucumber, lettuce, and crispy shallots for sprinkle on top.

This is one among many types of Indonesian Kerupuk. Kerupuk Bawang or garlic crackers. Kreeuuk…kreeuuk..

Indonesian Kerupuk

 

Nasi Goreng Kampung my Mom’s recipe.

Serve 2

Ingredients:

  • 2 cups cooked rice (I use Basmati rice)
  • 1 stalk spring onion, sliced small
  • fresh bell pepper (any color), cut small cubes
  • 200 g chicken breast, cut small strips
  • 1 tbsp Kecap manis (Indonesian sweet soy sauce)
  • 3 tbsp oil
  • 1/2 tsp chicken powder (optional)
  • crispy shallots

Seasoning ground into paste :

  • 2 large red chilli
  • 2 birdseye red chilli
  • 5 purple shallots
  • 3 cloves garlic
  • 1 tsp terasi (shrimp paste)
  • 2 cm Kencur
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Method :

  • In a wok/a large non-stick pan, heat 3 tbsp of oil in medium heat, sauté the paste seasoning until the aroma comes out.
  • Add chicken breast and set the heat higher, stir fry chicken until turned white.
  • Add bell pepper and the whites of spring onion. Stir fry until bell pepper slightly soften.
  • Add cooked rice, stir evenly to combine so the rice hot all the way through and blended nicely with the seasoning.
  • Add Kecap Manis and the green of spring onion. Stir vigorously.
  • Taste it, add seasoning if necessary depending on your taste. Add chicken powder if using. Stir well.

Serve with complementary dishes of your choice while still hot.

Selamat makan !

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