Nasi Goreng Bali

Introduction to Nasi Goreng Bali

Nasi Goreng Bali is a distinct and flavorful version of the popular Indonesian fried rice known as Nasi Goreng. The dish is vibrant, colorful, and rich with Balinese spices and flavors that evoke the island's culinary heritage. Traditionally made with leftover rice, Nasi Goreng Bali combines local ingredient influences such as tropical fruits, nuts, and aromatic paste unique to Balinese cuisine. This dish not only represents the culinary diversity of Indonesia but also serves as a testament to Bali's rich cultural tapestry.

History of Nasi Goreng

The history of Nasi Goreng traces back to a time when rice was a staple food for Indonesians. It is believed that the dish originated as a solution to avoid waste, using leftover rice from dinners. Fried rice spread across Southeast Asia, each region giving it its unique twist. In Bali, the addition of sambal, kecap manis, and kecicang makes this version stand out, resonating with the island's blend of traditional and modern culinary practices.

Ingredients

• Rice - preferably day-old for better texture
• Chicken - diced or shredded for protein
• Shrimp - peeled and deveined
• Egg - to create a fluffy omelet topping
• Shallots - finely sliced
• Garlic - minced
• Chili - ground or sliced, according to spice preference
• Kecap Manis - sweet soy sauce for depth of flavor
• Sambal - traditional Indonesian chili paste
• Lemongrass - finely chopped for freshness
• Lime - alongside for a zesty finish
• Peanuts - roasted and crushed
• Coconut Oil - for frying

Preparation

Preparing the Ingredients

Begin by preparing the rice. Ideally, use day-old rice as it tends to absorb flavors better without getting mushy. Shred the chicken into small pieces and devein the shrimp. Chop the shallots and garlic finely to ensure they evenly distribute their flavors. Prepare your chili and lemongrass as well.

In a small bowl, whisk the egg with a pinch of salt and prepare to cook it into a thin omelet that will later be sliced into ribbons and used as a topping.

Cooking Process

Sautéing the Base

In a large pan or wok, heat coconut oil over medium-high heat. Add the chopped shallots, garlic, and lemongrass. Sauté until they are fragrant and golden brown.

Incorporating Protein

Next, add the shredded chicken and shrimp to the pan, stirring thoroughly to combine with the aromatics. Cook until the shrimp turn pink and the chicken is cooked through.

Frying the Rice

Add the day-old rice to the pan, breaking up any clumps with a spatula or spoon. Mix in a generous amount of kecap manis and sambal to coat the rice thoroughly, creating a harmonious blend of sweet and spicy flavors.

Adding Texture and Flavors

Sprinkle the crushed peanuts into the mix, adding a crunchy texture that complements the soft rice. Adjust the spice level with additional chili if desired. Continue to stir-fry until everything is well combined and heated through.

Serving Suggestions

Once cooked, transfer the Nasi Goreng Bali to a serving plate. Top it with the sliced egg omelet ribbons and garnish with fresh lime wedges. Squeeze some lime juice over the dish just before serving for a bright, invigorating flavor.

For an authentic Balinese experience, enjoy the Nasi Goreng with a side of crispy prawn crackers and a simple cucumber salad. Serve this delicious creation as a standalone meal or pair it with other traditional Balinese dishes to elevate your culinary exploration of Indonesia. Don't forget to set your cooking timer to ensure the perfect timing for this dish!