Indonesian Street Food ???????? NASI GORENG RECIPE - Fried Rice!! | Street Food at Home Ep. 3
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Street Food at Home - Nasi Goreng - Indonesian street food style fried rice recipe, with extra chili sambal and extra petai (stink beans) - this is one of my favorite types of fried rice in the world. #IndonesianFood #nasigoreng #streetfood
I’ve taken quite a few trips to Indonesia, and I love the people, the food, and the diversity of the islands. Back in 2016, my wife Ying and I spent a couple weeks in Jakarta, Indonesia. While I tried lots of amazing food, one of the stalls I loved, which was right below the condo where we were staying, served nasi goreng petai - stink beans fried rice. On some nights when we didn’t have other filming plans, I would go downstairs to get a plate, and it was perfect. Fried rice + stink beans - for me it’s about as comfort food as possible.
Ok, let’s get started on this Indonesian street food recipe, but remember that this recipe is very customizable, and the only real way to make it is to taste test it and make it they way you like it.
For the pickle:
2 cucumbers
½ large carrot
20 - 40 small birds eye chilies
2 - 3 tbsp sugar
2 - 3 tbsp white vinegar
½ tsp salt
For the sambal
5 - 20 hot chilies (in Thailand I used Karen chilies)
3 cloves garlic
1 small shallot
½ tsp salt
For the crispy shallots:
Shallots
Salt
Oil for frying
Emping (melinjo crackers) if you can get them, or shrimp crackers
200 grams - 300 grams - Day old rice
2 eggs per plate
2 stalks stink beans, or a handful
½ tsp pepper
½ tbsp soy sauce (to taste)
1 tbsp kecap manis (sweet dark soy sauce)
METHOD:
Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.
Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.
If you have emping or shrimp chips, quickly deep fry them.
Add some oil to your wok, heat, and fry a couple of eggs - set aside to drain.
For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.
Add about 2 - 3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded - fry until fragrant. Then add your stink beans and mix and fry for about a minute. Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice. Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.
Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side. Enjoy!
Thank you for watching and hope you’re having a fantastic day!
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We made satay and peanut sauce at home
Full story:
Craving for satay but there are no stalls near you? We show you how to make your own satay and peanut sauce so you can have it without leaving the house.
#satay #stayhomewithme #cookwithme
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Peanut gravy, basil sauce, chilli paste and also a lot more.
Check out the Best Indonesian Restaurant in Queens NYC's complete footage here by Indo AS
In Java, nasi campur is often called nasi rames, as well as vast variants are available throughout the island. One meal that usually located in a Javanese nasi campur is fried noodle. The mix known as nasi rames is a recipe created in West Java throughout World War II by the Indo (Eurasian) cook Truus van der Capellen, that ran the Bandung soup cooking areas during (and also after) the Japanese occupation. Later on she opened up a dining establishment in the Netherlands as well as made the recipe just as popular there.
In Yogyakarta a Javanese variation of nasi campur is called nasi ingkung, which include a whole prepared chicken meal called ayam ingkung, urapan kasultan, perkedel, empal gapit, sate tusuk jiwo and also tumpeng rice.
Some people that reside in Jakarta as well as individual significant cities with considerable Chinese population location utilize the term nasi campur freely to refer to Chinese Indonesian's Nasi Campur Tionghoa [6] (i.e., Chinese Style Nasi Campur), a meal of rice with a selection of barbecued meats, such as char siew, crispy roast pork, wonderful pork sausage and pork satay. This recipe is typically served with basic Chinese chicken soup or sayur asin, an Indonesian clear broth of pork bones with fermented mustard eco-friendlies. Nonetheless, a name for a comparable dish does not already exist in Mainland China, Singapore, Malaysia, or even most other areas of Indonesia outside of Jakarta.
Indonesian Sate (Satay) - AMAZING Indonesian Street Food in Jakarta!
► 50 of the Best Indonesian Foods You Should Eat:
Indonesian sate (also spelled satay) is one of the most famous Indonesian foods, and there are many different types of sate available in Indonesia.
In this video, I went to a famous street food stall in South Jakarta, called Sate Ayam and Kambing H. Romli, that specializes in Sate Madura. I could smell the aroma of the smoke and the sate before I arrived, and I couldn’t wait to try it.
In order to make this type of Indonesian sate, the chicken and goat were pre marinated in lots of kecap manis and other spices, and then I think they were already pre-cooked a little bit. Then when they made the bathes of sate, they put a huge handful of the skewered meat on the grill, on a very high heat fire, and grilled them for a few minutes on either side. That’s one of the tricks of making Indonesian sate - making sure the fire is very hot, like flaming hot, to give the meat a wonderful smoky roasted flavor. And also that sweet soy sauce sort of caramelizes onto the meat as well.
At Sate H. Romli they had both chicken (ayam) and kambing (goat), and so Ying and I got a plate of each. The sate ayam came in a peanut sauce with rice cakes on the top and then it was also served with a side of chili sambal sauce as well. The sate kambing was in more of a sweet soy sauce and also served with rice cakes on top to make it a complete meal. It also came with some diced up chilies and shallots sprinkled on top. Both the chicken and goat Indonesian sate were really, a little on the sweet side, but tasted extremely good. I think overall I preferred the chicken sate at this place, as it was tender and juicy and I enjoyed it with the peanut sauce and the sambal chili sauce. In addition to great Indonesian sate in Jakarta, the crew at Sate H. Romli are all very nice and friendly.
Sate H. Romli
Address: Jalan Kyai Maja No.21, Melawai, Kby. Baru, Jakarta, Indonesia
Open hours: around 10 am - 10 pm
Total price - 67,000 IDR ($4.99)
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How to cook SATE MARANGGI (Indonesian style beef satay, marinated with sweet soy sauce)
Hi everyone welcome back to FRESH INGREDIENTS.
Today I’m going to cook Sate Maranggi.
This dish originated from Purwakarta, West Java, Indonesia.
So basically is beef satay (or skewers) marinated with sweet soy sauce.
But what makes it different is when we eat it you can also taste the unique flavor from coriander seed, cumin, garlic, chili. It’s a complex flavor to describe in words, so let’s just start cooking.
We’re going to prepare about 5 cloves of garlic and 5 cloves of shallot, you can cut it in big chunks or not at all, because we’re going to blend it into paste.
I love spicy food, so I’m going to use 6 birds eye chili. If this is too much for you, you can skip the chili. But I still recommend at least adding 1 chili, to make it a little bit spicy.
I’m also preparing a lime, cut it into 4 pieces. We’re going to use it for marinated beef and also for garnish in the end. Jeruk limau is very different from regular lime. Is not as acidic as regular lime, but has more fragrant aroma than regular lime. And I’m only going to use it as garnish in the end.
One onion, cut it in a big chunk. We’re going to grill it with the meat, so if you love onions you can add more than one.
This is 250 gram of local sirloin that I bought from the traditional market. As you can see, there is no marbling at all… well I hope this is a real sirloin otherwise the end result will be very rubbery and hard to eat. But we can make it more tender, by removing any silver skin remaining on the meat and cutting it against the grain. add with a little bit of salt, and a juice from half a lime. Then we want to set aside for a while.
Toast the coriander seed, white pepper, and cumin. When the color starts changing and smells amazing, it’s done. Remove it immediately from the pan, otherwise it will continue cooking from the heat left on the pan.
I’m using a traditional pestle and mortar, or here in Indonesia we call it Cobek. And while we’re smashing this little seed into powder. I also cook the garlic, shallot, and chili. When it starts to brown, turn off the heat. And add it to pestle and mortar. Let them join the party. And we’re continuing the smashing and crushing
When it turns into paste, now let’s start pouring the sweet soy sauce. This is about 100ml… I think, well that’s ok if you pour too much. Because I will teach you how to make the best sweet soy sauce sambal (or here in Indonesia we call it Sambal Kecap). Season with salt, because we want to balance all that sweetness. We can add lime juice at this point. But, we already add the lime juice to the meat, so I think it won't be necessary. Make sure we taste it before we add the meat. We want a balanced flavor, from the sweetness and the salt.
Add the meat and the onion. Mix it up together, and move to a bowl. Cover it and let it marinate in the fridge for at least 1 hours, up to 6 hours.
While we wait, I want to harvest some rosemary. We’re going to use it as a skewer for the meat.
If you don’t have rosemary like this, any bamboo or metal skewers work just fine.
If you want to learn how I grow it. I already made a video tutorial on how to grow rosemary, but I narrated it in Indonesia.
Here's the link
Let’s start the fire. I already put a lot of tissue in the middle of the woods. This tissue I already soak it with cooking oil, so it will burn long enough until the woods start to burn.
While we wait. Let’s put the meat on the rosemary skewer. First we want to remove all the leaves. Because it will easily burn. Then you know what to do. While I'm doing this, I’m thinking of adding paprika. I know it will taste delicious, but I realize it’s not going to be a traditional sate maranggi.
And look at that beautiful, I know it is still raw, but It already looks really delicious. We’re going to keep the rest of the marinated juice, and we’re going to make sambal kecap.
This is a rambutan woods. I love this wood because it has a strong smoke flavor. When the woods start to turn into charcoal, then we are ready to use it to cook.
I know you can’t smell it, but believe me it smells amazing! Turn it once in a while, and be careful it's super hot. You can brush all the remaining juice from the plate back on the meat. And I’m not going to use any regular brush. Use the rosemary as the brush. To cook it until it's done usually takes 10 minutes.
Back to the stove. Add about 4 finely chopped bird's eye chili. But of course you can add more, because 4 is too weak for some people. Then pour the leftover marinated juice. Cook it for about 5 minutes. Optional, season with salt. Serve it into a bowl.
Then you are ready to serve the satay, with this not too spicy sambal kecap, and some lime wedges.
Thx you for watching this video, I hope you like it. Please give it a like and subscribe. It really means a lot to me. And I see you next time.
Nasi Goreng (Indonesian Fried Rice)
Every trip to Bali involves the consumption of Nasi Goreng at almost every meal... now, make it at home!