Sumary of Nasi goreng: a one-pot pantry clean-up dish at its best:
- In it she explores 104 variations of the dish, which differs not only between regions, but households.Her exploration adds some much needed complexity to an ongoing food fight about the origin of nasi goreng, which reached boiling point back in 2016 when footballer Rio Ferdinand tweeted: “Nasi goreng lunch.
- Keeping it local in #Singapore” while visiting the island state.This rice dish, fried with a spice base and topped with vegetables, meat or egg became a flashpoint for Malaysians and Indonesians.
- Thanks to family ties, trade and migration between all three countries, which predate national independence, there is a lot of overlap in the food.In Bali, the spice base includes palm sugar and candlenut, in Medan chives and in Java, typically only shallotDwi Larasatie Nur FibriHowever, it is tricky to define what makes nasi goreng Indonesian, Malaysian or Singaporean.
- In Bali, the spice base includes palm sugar and candlenut, in Medan it has chives and in Java, people typically only use shallot.”These differences are not obvious in cafés and restaurants in Australia, which typically offer a “national” version of Indonesia’s nasi goreng.
- According to Peterson Purwo, consultant chef in Melbourne’s Chi Chi Cafe, the nasi goreng in Australia typically includes kicap manis and keropok (fried fish crackers), which stays true to its origins.
- But chefs in Australia might use frozen carrots and peas as vegetables to cater to local taste, rather than cabbage or choi sum which are more common in Indonesia.“When I moved from Indonesia to Australia in 1997, fried rice was more towards the Chinese style, which was a simpler version without the spices.