hey everyone welcome to Pai's kitchen today we're going to travel to Indonesia and make
one of the classic dishes nasi goreng and that just literally means fried rice now the first
time I had Indonesian food I fell in love with the flavors instantly and I think it's
because Indonesian cuisine uses a lot of the same ingredients as Thai cuisine so the flavors were
just super familiar to me as I'm super excited to be doing one of their dishes on Pai's kitchen
today so let's get started so we're gonna start by making herb paste it's the base of the fried
rice so some garlic into the my mortar and pestle here and also shallots so thinly sliced shallots
and shallots as I found out is used a lot in Indonesian cuisine as it is in tyfa's in shrimp
paste so this is shrimp paste now I've used shrimp paste before on hot Thai kitchen but the shrimp
paste that I'm using today is Malaysian shrimp paste which is closer to indonesian shrimp paste
and Thai soup paces so it comes in a block like this Thai shrimp paste is usually not as hard and
it comes in a tub however they're more or less the same so if you have tight shrimp paste you
don't need to go and get another one like this I just wanted to show you and then the package
this is the one that I have it's called Villa connoting that's in Malay in Indonesian it'll
be called porosity and in Thai it's cafeé they smell the same I tasted this straight up and it
tastes a little bit different but really doesn't matter so minor so I'm gonna pound this up into
a paste just like that is fine just a rough paste it doesn't need to be liquefied or superfine okay
let's make the sauce which I love the sauce because it's so quick and easy I have got here
some sweet soy sauce so this is Indonesian sweet soy sauce it's called ketchup monies if you have
a Thai sweet soy sauce I haven't tasted them side by side but I'm gonna guess that you can use that
as well it's very thick very sweet it's got an intensive molasses flavor to it and then fish
sauce so when I went to culinary school I had a friend who's from Indonesia and she kept saying
sweet soy sauce the only thing sweet soy sauce the most important thing Indonesian cookie and so I
haven't met I haven't seen over years but the one thing I do remember about her is how passionate
she was about sweet soy sauce and I'm also going to add some spicy some sambal and this is just
ground-up chili and vinegar I'm going to put quite a bit here because I don't think it's very spicy
alright so that's it that's the sauce super-easy now one quick thing before we get cooking protein
as I said nasi goreng just means fried rice which means you can put anything in it that you want and
typically as I understand it people just use this as a way to use up leftover so leftover meat is
perfect for putting in your nasi goreng and just whatever n-bit the vegetables you've got in your
fridge right so I've got here just some shredded chicken that I have left over from another dinner
you don't have to put any protein and if you want and that's it I think we're ready to cook okay so
I've got a wok here with a little bit of oil in it and oh by the way when you weren't looking I
went and fried a sunny-side up egg and I'm pretty sure I don't need to show you that but fYI there's
the sunny side of it that we're gonna put on top at the end okay so in here I'm going to add my
herb paste right away mmm shrimp paste in the air if you haven't worked with shrimp paste before it
might be a little pungent okay but this is only a little bit and I did tell you it's optional right
you don't have to put the shrimp paste but I think it really adds a nice umami flavor and
then if you're putting vegetables or meats now's the time to add it okay but if you're not putting
any vegetables or meats then skip this cut so once our chicken is heated up I'm going to go
in with the rice which is cold so it's easier for me to break that break it apart and by the
way you can put the egg in the rice as opposed to frying it separately if you want I just like
fried eggs okay now all the sauce goes in and then I'm also going to add just a little bit
of salt because the sweet soy sauce isn't that salty so right now we only have the fish sauce
of salty and the shrimp paste mmm that looks good already and now you just getting the rice
to be thoroughly coated in the sauce and you can go ahead and crank the heat all the way so you
want to dry it out get even a little toastiness going if you can that is it for the fried rice
I'm going to turn it off and I'm gonna put in some green onions for a little greenery now I
know it doesn't look like much right now it's just like fried rice with chicken but we're gonna deck
the plate with more fixin so let's do that by the way you might want to make sure you've got good
ventilation when you fry this at home otherwise you're sure your house is going to smell like
shrimp paste for a few days now let's look at all the fixin's that are sort of the classic
accompaniments to nasi goreng and so these are the ones that my Indonesian friend suggested
to me if you have your preferences please let me know in the comments what you like to put
on your nasi goreng please I would love to know so the first thing the most important thing in
my opinion is shrimp crackers these are called Group book so I'll show you what the package
looks like in a second they're delicious we had them in Thailand as well but we never put them
on fried rice which is a brilliant idea they come in a package like this okay and they're made from
shrimp and tapioca starch and I love this brand this is a great bread that has a lot of shrimp
sometimes especially the non Indonesian kind of like all starch and no Sherman those aren't very
good they taste like styrofoam and then all you do is heat the oil so it's quite hot 350 is okay
you drop these in and slowly those sort of unfurl themselves and they'll become crispy and slightly
golden brown in just seconds and that's it you take them out they're delicious you can keep
them in an airtight container for quite a while as we have it now it's primarily salty and sweet
we need something tart and in Thailand we use lime but in Indonesia they like to put pickle
so this is a really simple cucumber and carrot pickles I will include the recipe in the written
portion on the website and of course you can just use whatever pickles you've got sunny-side up eggs
just put that right on top that looks great one last thing I'm going to put on here is my
absolute favorite it's fried shallots I have used spiced shallots in many of my videos we use them
in Thailand too and they're quite easy to make so I'll include how to make them in the written
recipe and all so link to another video that will show you how you can make these butts very
simple you basically fry them on low heat until they're golden and you can buy fried shallots
like already fried at Asian grocery stores but I find they're not very fresh like they've been
fried God knows how long and the flavor is just not as good a little more sprinkling of
green onions can't forget freshness some tomatoes cucumber would be great with this - you know cuz
you need something you know refreshing on this plate look at that doesn't that look fun it's
almost hard to know where to begin there's so much good stuff going on well I'm going in with the egg
gotta get some fried shallots on there for sure it's kind of hard to describe it that
flavor of the sweet soy sauce is intense it's a little smoky so it gives this flavor to the
rice that we don't have in Thai fried rice which is why I love this so much is something totally
different oh my god and I got it going with the pickles to cleanse my fat with the rice
that's rich the eggs creamy crunchy crippled and tart pickles you can keep going all day I
mean it's just so much fun so if you make nasty coding at home I would love to know
what you like to put in your nasty coding you can put that down in the comments and
the recipe for my version will be on hot Thai Kitchen comm and when you make it don't forget
to send me a photo on Facebook Twitter or Instagram and subscribe right here if
you haven't done so and I will see you next time for your next delicious and edit sugar