Home >
Indonesian Rices
Indonesians' love affair with rice spawns the existence of countless rice
dishes. In most cases, jasmine rice is the primary ingredient. What distinguish
one rice dish from another is the spices, side dishes, and garnishes. The most
beloved one, of course, is Nasi Goreng (Fried Rice). There are Nasi Kuning (Yelllow
Rice), Nasi Uduk (Coconut Milk rice), Nasi Timbel (a la West Java), Nasi Rames,
Nasi Liwet (ala Central Java), and many more. Since there are too many of these,
I will discuss the most popular ones only.
Nasi Goreng
(Indonesian Fried Rice)
Nasi Goreng is essentially Indonesian style fried rice. It
is a bit different than its Chinese counterpart since it has added seasonings
and appears a bit darker. Sweet soy sauce adds a little sweet flavor. Onion
crisps are added as topping. The Indonesian version is served with a shrimp cracker and fried egg. Beef, chicken, or shrimp can be mixed
in with the rice. There are countless variations of nasi goreng, popular
ones include nasi goreng petai (with smelly beans), nasi goreng ayam (with
chicken), nasi goreng babat (with beef tripes), nasi goreng ikan asin (with
salty fish), and nasi goreng kambing (with mutton). Since most people are accustomed to Chinese fried rice, Nasi
Goreng makes a great choice for your first encounter with Indonesian cuisine. If
noodles are substituted for rice, the dish is called bakmi goreng.
Nasi Timbel (Timbel Rice - ala West Java)
What sets nasi timbel apart from others, is the unique banana leaves wrap. Yes,
the rice is wrapped with banana leaves to add more flavor to it. Other than
that, it is just plain white rice. Side dishes must include ayam goreng (fried
chicken), tahu goreng (fried tofu), sambal terasi (Shrimp-paste chili sauce),
ikan asin (salty fish), and lalapan (veggies). I say must, because
without these side dishes and garnishes, the rice is not called nasi timbel.
Nasi Kuning (Yellow Fragrant Rice)
Reserved for special occasions, nasi kuning is
cooked in lightly
seasoned coconut milk and chicken stock for extra flavor. Nasi kuning is common
for weddings, welcoming party, birthday party, and more. Normally the
host cuts and savors the top of nasi kuning.
The touch of oil in
the coconut milk gives it a glistening appearance and keeps each grain separate,
while turmeric use lends the yellow color to the dish. Nasi kuning is not
complete with its signature companions. They include, but are not limited to:
ayam goreng kuning (fried chicken), rendang (beef stew), sambal goreng tempe or
kentang (fried tempe or potato), abon (beef floss), telur dadar (omelette),
cucumber, perkedel kentang (potato cakes), sambal goreng ati ampla (chicken
liver and gizzard), and sambal (chili paste). The absence of turmeric in the
rice, makes for nasi tumpeng instead of nasi kuning.
A simpler variant of
nasi kuning is favored by some for breakfast. This variant does not carry the
elaborate side dishes with it. Rather, simpler side dishes suffice: a piece of
meat, egg, and sambal.
Nasi Uduk (Milk Coconut Rice)
Nasi uduk is one of
Jakarta's signature dishes. The rice is cooked using coconut milk, ginger and
lemon grass. Usually served with telur dadar (omelette), spicy peanut sauce,
ayam goreng (fried chicken), teri goreng (fried anchovy), kacang goreng (fried
peanuts), and perkedel (potato cakes).
My personal
favorite? All of them. All of them are very tasty with delectable side dishes.
