Nasi Goreng is the traditional fried rice of Indonesia. Besides the eye-catching colors of fried rice, this dish also fascinates visitors with abundant quantities of other ingredients such as vegetable, sauce, egg, shrimp, cabbage, traditional meat…
Especially, because of being cooked with tamarind and chili, Nasi Goreng has such inviting sour, spicy taste that hard to resist.
Originating from the beautiful Bali island, Bali Guling is specialty made from roasted suckling pig and rice, that many visitors jokingly call “roasted twice” dish.
First, the chef must choose a pig with moderate size. After the pig is ripe, crispy, aromatic, the chef or seller will cut the pork into pieces, mixed with rice, shallot, garlic, ginger, turmeric, pepper, basil, galangal, chili, lemongrass… then continue roasting about 5 hours, so that the sweetness, aroma of meat and spices are absorbed into the rice.
Nasi Kuning is a dish made from special yellow rice, which Balinese people often use in festivals. After skillfully cooked with coconut milk, chicken broth, fragrant spices, the rice will be reshaped like towers.
Nasi Kuning is usually served on a large plate and decorated quite harmoniously with meat, egg, fish, vegetables… So at first glance, it looks like a dish vivid, lively picture.
Nasi Uduk is also called coconut rice, this name came from the way of processing this dish. Beside the sweet scent rice cooked with coconut milk, Nasi Uduk also invites eaters with a series of side dishes like spiced meat, fish, chicken, boiled egg, chili sauce and crackers.
Of course, when presented on a plate, there’s also an indispensable spice of Indonesia’s rice dishes: fried onions.
Tempeh is a dish made of soy bean cakes and rice flour in the form of fermentation, usually fried with dark gray color. This food is either fresh or frozen when being sold on markets.
Besides traditional Tempeh, to suit the tastes of tourists, there are also variations of this dish as Tempeh Burgers, Tempeh with tomato salad…