Nasi Goreng – Original

The chopped meat a little salt and pepper. Later fry in a little oil. Finely grind garlic, onions (or shallots), trassi, sambal ulek (uleken) and add to the meat. Stew until the mixture is cooked. After cooking, rinse the long grain rice with cold water to make it nice and grainy and add to the meat and herb mixture form. All of this while stirring well until hot. Later, form the scrambled eggs on top and continue stirring on the spot until the eggs are stubbed and fluffy distributed through the nasi goreng. Season with ketjap.

The eggs can also be served separately as an omelet or possibly a fried egg.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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