Cooking Nasi Goreng at Home

There is no recipe for Nasi Goreng. That’s a controversial opinion, I know. But Nasi Goreng is about feeling.

My Secret Ingredients

1. Day-Old Rice: Fresh rice is forbidden. It must be dry, cold, and a bit sad looking. That’s how you get the texture.
2. Kecap Manis (Sweet Soy Sauce): Has to be the right brand (Bango, obviously, or maybe ABC). Generous amount.
3. Terasi (Shrimp Paste): Just a tiny bit. It smells strong, but it adds that savory depth aka umami.

The Process

High heat. Wok smoking. Toss everything in. Don’t measure. Taste. Add more salt. Taste again. Perfect.

It’s not Michelin star quality, but eating it straight from the wok while watching Netflix? Unbeatable.