나시고렝 깜뿡
Smoky, dark, ferociously aromatic. Cold day-old rice, ikan bilis, kicap manis, sambal. Twenty-five minutes on the loudest fire your stove allows.
Fry shallots, garlic, chili, and shrimp paste in oil until raw smell is gone, add ikan bilis, then cold day-old rice. Push to the side, scramble an egg, toss in kicap manis. Finish with fried egg and cucumber.
- Cold, dry, day-old rice is the entire game — same-day rice will steam and clump.
- Ikan bilis (dried anchovies) fried first gives the smoky savoury backbone.
- Kicap manis (Indonesian sweet soy) cannot be substituted with regular soy + sugar without losing the caramel depth.
Equipment
- Carbon-steel wok 30 cm (the bigger the better)
- Granite mortar & pestle (or small food processor)
- Slotted spoon
- Flat-edge wok spatula
재료
Spice paste (bumbu)
- 6 small shallots (or 3 medium), peeled
- 4 garlic cloves
- 3 large red chilies, deseeded if you want less heat
- 2 bird's-eye chilies, optional, for heat
- 1 tsp shrimp paste (terasi/belacan), toasted
- ½ tsp fine salt
Stir-fry
- 45 ml neutral oil, rice bran or peanut
- 30 g ikan bilis (dried anchovies), rinsed and patted dry
- 500 g cold day-old jasmine rice, broken up with wet hands
- 30 ml kicap manis (Indonesian sweet soy)
- 15 ml light soy sauce
- 2 large eggs, beaten with a pinch of salt
To finish
- 2 fried eggs, runny yolks
- ½ cucumber, sliced
- 30 g fried shallots (bawang goreng)
- Lime wedges, sambal oelek
조리법
- 단계01
In a granite mortar (or small food processor), pound the shallots, garlic, chilies, toasted shrimp paste, and salt into a coarse, jam-like paste. Stop while the texture is still rough — you want it to fry, not melt away.
- 단계02
Heat 2 tbsp oil in a carbon-steel wok over high heat. When it shimmers, add the ikan bilis and fry 60–90 seconds until pale gold and crisp. Lift out with a slotted spoon, leaving the savoury oil in the pan.
- 단계03
Add the remaining 1 tbsp oil and the bumbu. Fry, scraping the pan, for 3–4 minutes until the colour deepens and the raw garlic smell is gone. Your kitchen should smell like a Jakarta hawker stall.
- 단계04
Tip in the cold rice. Break it up with the back of a spatula, tossing to coat every grain in the bumbu. Drizzle in the kicap manis and soy sauce. Keep tossing 2 minutes — the rice should darken evenly and start to take on smoky edges.
- 단계05
Push the rice to one side of the wok. Pour the beaten egg into the cleared space. Let it set for 10 seconds, then scramble with a spatula. As soon as the egg is just set, fold it through the rice with the fried ikan bilis. Off the heat.
- 단계06
Pile into bowls. Top each portion with a fried egg, cucumber slices, and a generous scatter of fried shallots. Serve with lime wedges and sambal oelek on the side.
Make ahead
Cook the rice the day before, spread on a tray, refrigerate uncovered overnight. Pound the bumbu up to 3 days ahead, refrigerate.
Storage
Best eaten immediately. Leftover fried rice keeps 2 days in the fridge — re-fry in oil to revive the crispness, never microwave.
Variations
Vegetarian
Skip ikan bilis and shrimp paste. Replace with 2 tbsp dark miso paste and 1 tsp smoked paprika. Add diced firm tofu, fried first.
Nasi goreng spesial
Add 150 g sliced chicken thigh + 100 g shrimp after the bumbu cooks out, before the rice.
Ramped-up heat
Add 1 tbsp sambal oelek to the bumbu and a second bird's-eye chili.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
자주 묻는 질문
Can I use fresh rice?
No, not really. Fresh rice has too much moisture and will steam together into a clump instead of frying loose. If you absolutely must, spread fresh cooked rice on a tray and refrigerate uncovered for at least 4 hours.
I can't find ikan bilis. What's the substitute?
Dried baby anchovies from a Chinese, Korean (myeolchi), or Japanese (niboshi) grocer will work. Don't use canned anchovies — completely different texture and flavour.
Is this very spicy?
The base recipe is medium — pleasant warmth, not punishing. Drop the bird's-eye chilies and deseed the large reds for child-friendly. Add a second bird's-eye for proper heat.
What can I use instead of kicap manis?
If you genuinely cannot find it, simmer 4 tbsp soy sauce with 4 tbsp palm sugar (or dark brown sugar) and 1 star anise until syrupy. It's a 70% match.
Can I make this vegetarian?
Yes. Skip the ikan bilis and shrimp paste. Replace with 2 tbsp dark miso paste and 1 tsp smoked paprika.
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