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patchow — Nasi goreng
Published: 2011-04-03 14:25:41 +0000 UTC; Views: 5995; Favourites: 83; Downloads: 530
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Description
Fried rice - Malay style....Related content
Comments: 7
In what ways is the nasi goreng different from a Cantonese-style fried rice in your opinion ?
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Interesting question... Nasi goreng is usually more spicy. Typically, curry powder, chilli, and ketchup are added to the rice during frying. For Cantonese fried rice, only salt and pepper, or perhaps soy sauce, is used.
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Oh I see: that nasi goreng has quite a white rice though. And what about solid ingredients? Shrimps, ham, peas.... are they quite common for both recipes, right?
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Yea... Traditionally, nasi goreng is reddish brown in color because of the ketchup and curry powder. We are more conservative in this spicy arena.
For the other ingredients, again traditionally, we put minced mutton, shredded cabbage and some times diced potatoes into nasi goreng. And we use shrimp, ham and peas for the Cantonese fried rice. But, most of the time, we would throw whatever that is available in the fridge into it
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That's precisely my idea of that dish: just like a Middle-Eastern or African cous-cous recipe. That's just filled with whatever you've readily available... but with criterion and a pinch of good taste for food, of course
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