Nasi Goreng the National dish of Indonesia can be enjoyed in simple versions from a tin plate at a roadside food stall or eaten on porcelain in restaurants or collected from the buffet tables of Jakarta dinner parties.
In 2011 an online poll by 35,000 people held by CNN Indonesian Nasi Goreng was the number two of their 'World’s 50 Most Delicious Foods' list after Rendang.
The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, and in their culture it is taboo to throw away uneaten foodstuffs. As a result, the previous day's leftover rice was often recooked in the morning. Previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang (rice cracker).
I first had this dish in a luxury resort in Maldives during my honeymoon. Then in my innocence, I found no difference between the Chinese fried rice and Indonesian rice ( anyways I love fried rice so much,I polished it off). There are subtle nuances in this dish that make it different and so popular then the rest fried rice dishes.
Nasi goreng is distinguished from other Asian fried rice recipes by its generous amount of Kecap Manis (sweet soy sauce), and the taste is stronger and spicier compared to Chinese fried rice. Nasi goreng often includes Krupuk and bawang goreng (fried shallots) or (fried onions) to give a crispier texture.
1 cup boneless chicken
1 cup shrimp
4-5 mushrooms sliced
1/2 bell pepper sliced half carrot shredded
2 shallots, roughly chopped
2 cloves garlic, chopped
1 tbsp. Fish sauce
1 tbsp. sugar
2 red Holland chiles, stemmed, seeded, and roughly chopped
¼ cup sesame oil
Kosher salt, to taste
1 cup white rice
1 cup white rice
5 tbsp. Soy Sauce
2 small cucumbers, halved lengthwise, sliced crosswise diagonally, for servingFew coriander leaves for garnish
Few chopped green onions for garnish
Set the slow cooker in high. Take a skillet and put 3 tablespoon sesame oil.Saute the onion and garlic in medium heat until light brown put the chicken, in the skillet and toss a little. after 2 mins or until they are slight white remove it and put in the slow cooker.
Put the Mushroom, Carrot and Green bell pepper in the slow cooker.
Then add the Soya Sauce and Fish Sauce in the slow cooker, add salt and stir the contents.
In most parts of Indonesia, Nasigoreng is cooked with ample
amounts of kecap manis (sweet soy sauce) that created golden brownish color and the flavor is mildly sweet. This is an important ingredient but is difficult to get in your local grocery store so just substitute this with soy sauce and sugar which will make it sweet soy which kecap manis essentially is.
Add 1 cup of rice and two cups of water in the slow cooker.Stir the mixture and cook in high for 1 hr.
After 1 hr, the rice will be almost cooked. Put the shrimp into the slow cooker and carefully mix it.
Make portions on the rice and break one or as many eggs you want. This recipe is for 3-4 people. Cover the slow cooker and cook for 1/2 hr on high.
After 1/2 hr your rice will look like this, now garnish it with coriander and green onions and serve it with slices of cucumber.