Nasi goreng

"Fried rice" in Indonesian and Malay

Nasi goreng

Indonesian nasi goreng – fried rice with egg, krupuk (traditional cracker) and pickles.

Alternative names| Indonesian fried rice (English)[1][2]
Malaysian fried rice (English)[3][4][5]
Course| Main course
Region or state| Nationwide in Indonesia, Malaysia, Singapore and Brunei; also popular in Southern Thailand, Sri Lanka, Suriname and the Netherlands
Associated cuisine| Indonesia,[6] Malaysia, Brunei and Singapore
Created by| Peranakan Chinese in Maritime Southeast Asia
Main ingredients| Fried rice with meats, vegetables and spices, usually seasoned with sweet soy sauce
Variations| Rich variations across the respective region

* Cookbook: Nasi goreng
* Media: Nasi goreng

Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), (Indonesian and Malay for 'fried rice')[7][8] is a Southeast Asian rice dish with pieces of meat and vegetables added.[2] It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.

Nasi goreng is sometimes described as Indonesian stir-fried rice,[9][10] in other sources, it is also referred to as Malaysian fried rice.[3][4][5] The dish is widely enjoyed in various parts of Southeast Asia, including in Brunei[11] and Singapore,[12] where it holds cultural significance comparable to that in Indonesia and Malaysia. Nasi goreng has expanded beyond its regional origins, gaining popularity in Sri Lanka due to Indonesian culinary influences,[13][14] as well as in Suriname and the Netherlands through Indonesian immigrant communities.[15]

It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amounts of caramelised sweet soy sauce and powdered shrimp paste. Its taste is also typically stronger and spicier than that of Chinese fried rice.[16]

Nasi goreng has been called the national dish of Indonesia,[6][17][18] though there are many other contenders. It can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of Jakarta dinner parties.[19]

In 2011 an online poll by 35,000 people held by CNN International chose Indonesian nasi goreng as number two on their 'World's 50 Most Delicious Foods' list after rendang.[20]

## Etymology

[edit]

The term nasi goreng means "fried rice" in both the Indonesian and Malay languages.[21][22] The Cambridge English Dictionary describes nasi goreng as "an Indonesian rice dish with pieces of meat and vegetables added".[2] Collins English Dictionary defines it as "a dish, originating in Malaysia, consisting of rice fried with a selection of other ingredients".[3] The Oxford English Dictionary also includes the term, identifying it as a dish found in both Indonesian and Malaysian cuisines.[23] The dish is also common and an established part of the culinary tradition in neighboring countries such as Singapore[24][25] and Brunei.[11]

## History

[edit]

A woman cooking nasi goreng in Indonesia.

Similar to other fried rice recipes in Asia, commentators have suggested that Indonesian-style nasi goreng can trace its origins to Chinese fried rice, and was likely developed as a way to avoid wasting rice.[26][27][28] The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok.[29] In China, the stir frying technique became increasingly popular during the Ming dynasty (1368–1644 CE).[30] The common soy sauce has its origin in 2nd-century CE China; however, kecap manis (sweet soy sauce) was developed in Indonesia with a generous addition of local palm sugar.[31]

However, it is unclear when the people of present-day Indonesia began to adopt the practice of cooking fried rice. The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, and it is taboo to throw away uneaten foodstuffs in their culture.[26] As a result, the previous day's leftover rice was often recooked in the morning. Gregory Rodgers suggested that frying the rice could prevent the propagation of dangerous microbes, especially in pre-refrigeration technology in Indonesia, and also avoid the need to throw out precious food.[32]

Nasi goreng is mentioned in early 19th century Javanese literature Serat Centhini as sekul goreng.[33] However, according to Harry Nazarudin, a culinary expert, the fried rice written in this Javanese book is different from the fried rice we know today. This fried rice is made without using soy sauce and is not eaten as a single dish like fried rice in general, but is a variant of rice that is eaten with side dishes. On the island of Java there are two types of fried rice; the Sundanese gagrak fried rice is savory, and the Javanese one tends to be sweet. Sekul goreng mentioned in Serat Centhini is the closest to the Sundanese version.[34]

Writer Fadly Rahman from Padjajaran University claimed that there is no historical evidence that proves that nasi goreng is native to Indonesia, and suggested another theory besides Chinese influence: that nasi goreng was actually inspired by a Middle Eastern dish called pilaf, which is rice cooked in seasoned broth.[35] A particular variant, Betawi-style nasi goreng kambing (goat fried rice), uses mutton or goat meat (traditionally favoured by Arab Indonesians), rich spices and minyak samin (ghee), all typical ingredients used in the preparation of Middle-eastern pilaf.[36]

A 19th-century recipe for nasi goreng, from an Album amicorum of the Royal Library of the Netherlands

Nasi goreng was considered as part of the Indies culture during the colonial period. The mention of nasi goreng appears in colonial literature of Dutch East Indies, such as in the Student Hidjo by Marco Kartodikoromo, a serial story published in Sinar Hindia newspaper in 1918.[26] It was mentioned in a 1925 Dutch cookbook Groot Nieuw Volledig Oost Indisch Kookboek.[37] Trade between the Netherlands and the Dutch East Indies during that time has increased the popularity of Indonesian-style nasi goreng to the world.[38]

During the Indonesian struggle for independence, nasi goreng was served as the sahur meal when Sukarno, Mohammad Hatta and Ahmad Soebardjo drafted the proclamation text, in the early morning before dawn of 17 August 1945, at the residence of a high-ranking Japanese naval officer, Admiral Maeda. At that time, the formulation of the proclamation text coincided with the Muslim fasting month of Ramadan.[39]

After the independence of Indonesia, nasi goreng was popularly considered as a national dish, albeit unofficial.[26][40] Its simplicity and versatility has contributed to its popularity and made it as a staple among Indonesian households—colloquially considered as the most "democratic" dish since the absence of an exact and rigid recipe has allowed people to do anything they want with it.[41]

Nasi goreng that is commonly consumed daily in Indonesian households were considered as the quintessential dish that represents an Indonesian family. It is in the menu, introduced, offered, and served in Indonesian Theater Restaurant within the Indonesian pavilion at the 1964 New York World's Fair. Howard Palfrey Jones, the US ambassador to Indonesia during the last years of Sukarno's reign in the mid-1960s, in his memoir "Indonesia: The Possible Dream", said that he liked nasi goreng. He described his fondness for nasi goreng cooked by Hartini, one of Sukarno's wives, and praised it as the most delicious nasi goreng he ever tasted.[26]

In 2018, nasi goreng was officially recognized by the Indonesian government as one of the country's national dishes along with four others: soto, sate, rendang, and gado-gado.[6]

In Indonesian politics parlance, nasi goreng is colloquially known as a dish served for lobbying or diplomacy among Indonesian politicians. Known as diplomasi nasi goreng (nasi goreng diplomacy) or politik nasi goreng (nasi goreng politics), the term was popularised by Megawati Sukarnoputri that entertain Prabowo Subianto and served him nasi goreng back in July 2019. Megawati said: "Fortunately for women politicians, there is a tool to melt men's hearts, which is called "nasi goreng politics", which turns out to be effective", after she met Prabowo.[42]

## Preparation

[edit]

Nasi goreng with green stinky beans and goat meat in Jakarta.

Nasi goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavour.[43] Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. The texture of leftover cooked rice is considered more suitable for nasi goreng than that of freshly cooked rice which may be too moist and soft to withstand frying in a wok.

Other than cooked rice, nasi goreng consists of at least three components; ingredients (e.g. egg, shrimp, meat, cooking oil), bumbu spice or seasoning (e.g. garlic, shallot, salt, chili pepper), and condiments (e.g. bawang goreng, krupuk, acar pickles, slices of fresh cucumber and tomato). The combination of spices and ingredients in different ratios allows for the creation of a myriad of flavours.[44]

### Spice and seasonings

[edit]

Spice and seasonings for Javanese nasi goreng, including pepper, sugar, salt, bird's eye chili, shallot, garlic, candlenut, shrimp paste, and sweet soy sauce

Typical seasonings for nasi goreng include but are not limited to salt, chilli pepper, spring onions, turmeric, palm sugar, bumbu paste made from ground garlic and onion or shallot, kecap manis (sweet soy sauce), shrimp paste, black pepper, fish sauce, powdered broth and so on. Eggs may be scrambled into the rice during the cooking process, or served as accompaniments in the form of sunny side up eggs, omelettes, and boiled eggs. Scraps of leftovers from a prepared dish, perhaps chicken or beef pieces, may also be used.[45]

### Condiments

[edit]

Nasi goreng often adds condiments or garnishes as add-ons. Fried shallot and traditional crackers are often sprinkled upon to give crispy texture, slices of cucumber and tomato for garnishing and to give freshness in an otherwise oily dish, a fried egg is often placed on top of the dish to add savouriness, while chili paste is to add the zesty spiciness according to one's preference. Some common condiments are:

* Bawang goreng: Deep-fried shallots, sprinkled upon nasi goreng
* Kerupuk: various types of crackers, usually emping or prawn crackers
* Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli peppers.
* Telur: egg; can be cooked in many ways and placed on the nasi goreng, usually sunny-side up fried or omelette.
* Sambal: chilli sauce.

### Variations

[edit]

There is no single defined recipe for nasi goreng, as every fried rice dish with certain mixtures, additions, ingredients, and toppings could lead to another recipe of nasi goreng.[46] There is an innumerable variety of fried rice recipes described as nasi goreng in the nations of Brunei, Indonesia, Malaysia, and Singapore. While many versions are perceived as regionally specific, some recipes share common elements that transcends regional and national boundaries: examples include the use of the term kampung ("village" in Indonesian and Malay), shrimp paste (terasi in Indonesian, belacan in Malay), chilli-based sambal relishes, salted fish, and the technique of wrapping fried rice in an omelette.

#### Indonesia

[edit]

Cooking nasi goreng kambing (fried rice with goat meat) in bulk in Kebon Sirih area, Central Jakarta.

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According to Dwi Larasatie, an Indonesian culinary expert from the Gadjah Mada University,[47] there are 104 types of nasi goreng found throughout Indonesia.[48] All of them are different because they have special spices that characterise the region. Of that 104 nasi goreng variants are classified into three groups; nasi goreng whose origins can be clearly known (36 types), then some developed nasi goreng because it cannot be traced to the area of origin (59 types). Java has 20 variants of nasi goreng spread from the west to the east. For example,nasi goreng Betawi, nasi goreng Sunda, nasi goreng Jawa, nasi goreng Semarangan, nasi goreng Jawa Timuran, etc.[48] There are 9 types of nasi goreng whose basic ingredients are not only rice, but also contains additional mixture such as noodles, barley, corn, etc.[49]

In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis (sweet soy sauce) that creates a golden brownish colour, and the flavour is mildly sweet.[9] A typical preparation of nasi goreng may involve stir frying rice in a small amount of cooking oil or margarine; seasoned with an ample amount of kecap manis and ground shrimp paste, and cooked with other ingredients, particularly eggs and chicken. However, in other places such as Eastern Indonesia (Sulawesi and Maluku), the sweet soy sauce is usually absent and is replaced by bottled tomato and chili sauce, creating reddish-coloured nasi goreng. This variant is called nasi goreng merah (red fried rice) or nasi goreng Makassar after the South Sulawesi capital. Some variants of nasi goreng, such as salted fish or teri Medan (Medan's anchovy) nasi goreng, do not use kecap manis at all, creating a lighter colour similar to Chinese fried rice or Japanese chahan.

The basic ingredients of nasi goreng are rice and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (Chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (like Worcestershire sauce). Typically in Indonesian households, the ingredients of nasi goreng prepared for daily breakfast consist of leftovers of the previous day's meals preserved in the refrigerator, with fresh vegetables and eggs added.

Many variants are named after their main ingredients, others after their city or region of origin. Specific examples of nasi goreng include:

1. Nasi goreng Aceh (Acehnese fried rice), rich in spices akin to mie aceh[50]
2. Nasi goreng amplop (egg-enveloped fried rice), known as nasi goreng pattaya in Malaysia.[51]
3. Nasi goreng andaliman (with andaliman or locally known as "Batak pepper"), specialty of North Sumatra[52]
4. Nasi goreng anglo chicken fried rice cooked on anglo traditional terracotta brazier which contributed to its woody charcoal aroma.[53]
5. Nasi goreng ati ampela (with chicken liver and gizzard)[54]
6. Nasi goreng ayam (with chicken)[55]
7. Nasi goreng babat gongso (with tripe), a tripe fried rice from Semarang[56]
8. Nasi goreng babi (with pork, usually served with Chinese pork belly and charsiu)[57]
9. Nasi goreng bakar, (grilled fried rice), a hybrid between nasi goreng and nasi bakar, fried rice is wrapped inside banana leaf pocket, and grilled upon charcoal fire.[58]
10. Nasi goreng bakso (with bakso meatball)[59]
11. Nasi goreng Bali (Balinese fried rice), rich in spices including chopped lemongrass, turmeric, shallot, garlic and galangal, and uses no soy sauce.[60]
12. Nasi goreng bayam (spinach fried rice)[61]
13. Nasi goreng bebek (with fried duck)[62]
14. Nasi goreng biru (blue fried rice) or nasi goreng bunga telang, blue-coloured fried rice acquired from bunga telang or the flower of Clitoria ternatea.[58]
15. Nasi goreng buah merah, Papuan fried rice with extract of buah merah (Pandanus conoideus)[63]
16. Nasi goreng buah naga (red pitaya fried rice)[64][65]
17. Nasi goreng cakalang (with skipjack tuna), speciality of Manado[66]
18. Nasi goreng cumi (with squid)[67]
19. Nasi goreng daging asap (with smoked beef)[68]
20. Nasi goreng daun jeruk (with shredded lime leaves) which contributed to its citrus aroma and greenish hue.[69]
21. Nasi goreng domba (with mutton)[70]
22. Nasi goreng dendeng lemak (with fatty dendeng thin beef jerky) also known as nasi goreng tiarbah[71]
23. Nasi goreng ebi (with salted dried shrimp)[72]
24. Nasi goreng gila (crazy fried rice), fried rice topped with more savoury additional ingredients including chicken, meat, shrimp, sliced bakso, sausages, egg, etc.[73]
25. Nasi goreng hijau (green fried rice), green-coloured fried rice acquired from ground green chilli pepper and chopped lemon basil.[74]
26. Nasi goreng hitam (black fried rice), or nasi goreng cumi hitam, coloured and flavoured with squid ink[75]
27. Nasi goreng ikan asin (with salted fish)[76]
28. Nasi goreng jamur (with mushroom)[77]
29. Nasi goreng jancuk, extra hot and spicy fried rice from Surabaya[76]
30. Nasi goreng Jawa (Javanese fried rice)[78]
31. Nasi goreng jengkol (with jengkol stinky pea)[79]
32. Nasi goreng kacang polong (with green peas)[80]
33. Nasi goreng kambing (with goat meat),[76] particularly renowned in the Kebon Sirih area in Central Jakarta.[81]
34. Nasi goreng kebuli, a hybrid recipe of fried rice with spices akin to nasi kebuli[82]
35. Nasi goreng kecombrang (with kecombrang or torch ginger)[83]
36. Nasi goreng keju (with cheese, either mozzarella or cheddar)[84]
37. Nasi goreng kencur or nasi goreng cikur in sundanese, fried rice made of rice cooked with spices made of chili, garlic, onion and kencur (aromatic ginger)[85]
38. Nasi goreng kerang (with cockle)[86]
39. Nasi goreng kluwek (seasoned with kluwek or keluak fruit), which create blackish colour[87]
40. Nasi goreng kornet (with corned beef and margarine)[88]
41. Nasi goreng krengsengan (with meat and fresh cabbage), spicy fried rice with chopped noodles and meat, similar to nasi goreng Magelangan[89]
42. Nasi goreng kuah, fried rice with soupy chicken broth from Kediri, East Java.[90]
43. Nasi goreng kuah susu, fried rice added with milk soup and grated cheese.[91]
44. Nasi goreng kuah tongseng, fried rice added with tongseng soup.[92]
45. Nasi goreng lada hitam (black pepper fried rice)[93]
46. Nasi goreng Madura (Madura fried rice) applies fine garlic spices.[94] Madura fried rice is common in Pontianak, it uses bean sprouts and no sweet soy sauce.[95]
47. Nasi goreng Magelangan (Magelang fried rice) or also called as nasi goreng mawut or nasi goreng ruwet (scrambled or mixed up fried rice),[76] a combo of fried rice and noodle with vegetables and spices[96][97]
48. Nasi goreng merah or nasi goreng Makassar (red fried rice)[98]
49. Nasi goreng nanas (pineapple fried rice), also known as nasi goreng Hawaii or nasi goreng Thailand[99]
50. Nasi goreng oncom kencur (with oncom and kencur), a Sundanese fried rice variant[100]
51. Nasi goreng Padang (Padang fried rice), also rich in spices similar to Aceh fried rice[101]
52. Nasi goreng pedas, hot and spicy fried rice with chili peppers[102]
53. Nasi goreng pelangi (rainbow fried rice), without soy sauce with colourful vegetables[103]
54. Nasi goreng pete/petai (with green stinky bean)[104]
55. Nasi goreng petis (with petis udang), a type of thick black shrimp paste with molasses like consistency, specialty of East Java[105][106]
56. Nasi goreng petir (lit: "thunderbolt fried rice"), an extra hot and spicy fried rice[107]
57. Nasi goreng platar or "fried rice platter", a hotel's restaurant style of serving nasi goreng.[108]
58. Nasi goreng pliket or sego pliket (Javanese for "sticky fried rice") goat fried rice with sticky texture because of the addition of goat bone marrow.[53]
59. Nasi goreng rawit, extra hot and spicy fried rice with cabe rawit or bird's eye chili[109]
60. Nasi goreng rendang (rendang fried rice), rich and spicy fried rice usually made from leftover rendang spices[110]
61. Nasi goreng rempah, spicy fried rice with ample of bumbu spice mixture[111]
62. Nasi goreng resek, fried rice with shredded chicken, beansprouts, and cabbages, specialty of Malang city in East Java.[90]
63. Nasi goreng roa (with halfbeak fish), also speciality of Manado[112]
64. Nasi goreng sambal ijo/hijau (green sambal fried rice),[113] often simply called nasi goreng hijau (green fried rice)[114]
65. Nasi goreng sambal terasi (Sambal shrimp paste fried rice), or simply nasi goreng terasi (terasi shrimp paste fried rice)[115]
66. Nasi goreng santri (vegetarian fried rice)[116]
67. Nasi goreng sapi (with beef)[117]
68. Nasi goreng sarden (with sardines)[118]
69. Nasi goreng saus tiram (oyster sauce fried rice)[119]
70. Nasi goreng saus teriyaki (teriyaki sauce fried rice) usually beef or chicken fried rice in teriyaki sauce, a Japanese influence in Indonesia[120]
71. Nasi goreng seafood (with seafood, such as squid, fish and shrimp)[76]
72. Nasi goreng serundeng (with serundeng or sauteed grated coconut flakes)[121]
73. Nasi goreng setan (devil's fried rice), extra hot and spicy fried rice with various types of chili peppers, including sambal paste, sliced fresh bird's-eye chili and chili powder.[122][123]
74. Nasi goreng siram (fried rice poured with chicken and vegetables soup/sauce)
75. Nasi goreng sosis (with beef or chicken sausages)[124]
76. Nasi goreng spesial (special fried rice) with complete ingredients, including chicken, egg mixed in rice, sausages, vegetables, and topped with sunny side up fried egg[76]
77. Nasi goreng Sunda (Sundanese fried rice), spicy fried rice with ample of kunyit (turmeric) which add golden yellow colour[76]
78. Nasi goreng Surabaya (Surabaya fried rice) contains chicken, shrimp, bakso, egg and vegetables[125]
79. Nasi goreng tahu (with tofu)[126]
80. Nasi goreng tek-tek, fried rice version of mi tek-tek noodle. Usually served by mi tek-tek peddler that announce their presence in the neighbourhood by hitting the metal wok creating "tek-tek" sounds.[58]
81. Nasi goreng telur (with egg)[127]
82. Nasi goreng telur asin (with salted duck egg)[128]
83. Nasi goreng tembakau (with tobacco seeds), specialty of Temanggung, a tobacco plantation area[129]
84. Nasi goreng terasi (with terasi shrimp paste)[80]
85. Nasi goreng teri Medan (with Medan's anchovy)[130]
86. Nasi goreng tomat (tomato fried rice)[131]
87. Nasi goreng tongkol asap (with smoked mackerel tuna)[132]
88. Nasi goreng tuna (with tuna)[133]
89. Nasi goreng udang (with shrimp)[134]
90. Nasi goreng usus (with intestine)[135]

Indonesians also called foreign versions of fried rice simply as nasi goreng, thus nasi goreng Hongkong and nasi goreng Tionghoa/China refer to Chinese fried rice, while nasi goreng Jepang refer to yakimeshi or chahan.[136]

#### Brunei, Malaysia and Singapore

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Nasi goreng is a significant fried rice dish within Brunei, Malaysian and Singaporean cuisine, known for its versatility and diverse flavor profiles. It is commonly enjoyed at various mealtimes, including breakfast and dinner, and is appreciated for its filling nature and affordability, making it a popular choice among many.[137]

Similar to its Indonesian counterparts, nasi goreng in these countries are typically prepared using cooked rice that has been cooled and stir-fried with a small amount of cooking oil or butter. Key seasonings often include sweet soy sauce, shallots, garlic, shrimp paste, tamarind and chili, while proteins such as eggs, chicken, or shrimp are frequently added. The use of belacan (fermented shrimp paste) in variations like nasi goreng belacan enhances the dish's aroma and flavor complexity. This adaptable dish allows for a multitude of combinations, catering to a range of culinary preferences.[138]

A plate of nasi goreng kampung, one of the popular renditions of nasi goreng in Malaysia

There are numerous regional and stylistic variations of nasi goreng in Brunei, Malaysia and Singapore. Among the most prevalent types is nasi goreng kampung, characterised by the inclusion of crispy ikan bilis (anchovies), which enhances the dish’s flavor profile. Another notable variant is nasi goreng ikan masin, which incorporates salted fish, contributing a savory taste that is particularly appreciated when served hot. Nasi goreng pattaya is wrapped in an egg layer and typically contains pieces of chicken, making it a substantial meal.[139][138]

A cook making nasi goreng in a food market in Kota Kinabalu, Sabah.

Popular variants of nasi goreng in Brunei, Malaysia and Singapore include:

1. Nasi goreng ayam (fried rice usually served with crispy fried chicken with sweet chilli sauce)
2. Nasi goreng belacan (fried with leftover sambal belacan and fish or other meats)
3. Nasi goreng blackpepper (fried rice with chicken or beef in blackpepper sauce)
4. Nasi goreng cendawan (fried rice cooked with mushrooms)
5. Nasi goreng cili api/masak pedas (spicy fried rice served with chicken/beef)
6. Nasi goreng chicken chop (Malaysian Eurasian food)
7. Nasi goreng dabai (a Sarawak speciality which the rice is fried with a seasonal native fruit called 'buah dabai' (Borneo olive)).
8. Nasi goreng daging/kambing (fried rice with beef or mutton)
9. Nasi goreng ikan masin (fried with salted fish)
10. Nasi goreng kampung (fried with anchovies/leftover fried fish, kangkong)
11. Nasi goreng kerabu (fried rice with local salads)
12. Nasi goreng kunyit (fried rice served with turmeric and meat with onions, long beans and carrots)
13. Nasi goreng kari (fried rice cooked with curry)
14. Nasi goreng ladna (fried rice cooked with seafood and vegetables in white gravy)
15. Nasi goreng masak merah (fried rice with chicken or beef in chilli gravy)
16. Nasi goreng mamak (Indian Muslim style nasi goreng)
17. Nasi goreng nenas (fried rice cooked with pineapples)
18. Nasi goreng paprik (fried rice served with paprik dish, usually chicken)
19. Nasi goreng pattaya (fried rice in an omelette envelope which is topped with chili sauce or tomato sauce, sometimes includes chicken)[140]
20. Nasi goreng petai (fried rice cooked with parkia speciosa)
21. Nasi goreng seafood (fried with prawn, calamari slices and crab sticks)
22. Nasi goreng sotong (fried rice cooked with calamary)
23. Nasi goreng telur (fried rice served with fried eggs)
24. Nasi goreng tomyam (fried rice cooked in tomyum paste)
25. Nasi goreng udang (fried rice cooked with prawn)
26. Nasi goreng USA (fried rice with three core ingredients namely prawn (udang), squid (sotong) and chicken (ayam))
27. Nasi goreng Amerika (with fried egg and stir fried beef in chili sauce)
28. Nasi goreng pulau Brunei (floating fried rice, a Brunei specialty)[141]
29. Nasi goreng belutak (fried rice with belutak, the traditional Bruneian beef sausage)
30. Nasi goreng corned beef (fried with corned beef, popular in Brunei and Sarawak)

#### Sri Lanka

[edit]

Sri Lankan nasi goreng served with a fried egg

Nasi goreng (Sinhala: නාසි ගොරේන්) is adopted into Sri Lankan cuisine through cultural influences from the Sri Lankan Malays.[142] The preparation of Nasi Goreng typically involves day-old rice sautéed with a mixture of soy sauce and oyster sauce, along with aromatics such as ginger, garlic, and shallots. It is commonly enhanced with proteins, including shrimp, chicken, or eggs, and may be garnished with fried eggs and fresh vegetables.[142]

#### Suriname

[edit]

Nasi goreng is a popular fried rice dish in Suriname, influenced by Javanese culinary traditions. In Surinamese context, the term "nasi" alone often refers to fried rice dishes, differing from Indonesia, where "nasi goreng" specifically means fried rice.[143]

Surinamese nasi

Surinamese nasi is typically served with a mix of meats, such as moksi meti (a combination of roasted meats) or roasted chicken, which originates from Chinese-Surinamese cuisine. It is often garnished with strips of fried egg omelet and accompanied by sides such as atjar (pickled vegetables)[144] and bakabana (fried plantain).[143] Unlike the Indonesian version, where fried rice is commonly cooked together with the meat, in Suriname, the meat is typically prepared separately and added to complement the meal.[145]

The dish exemplifies a fusion of cultural influences resulting from the historical migration of Javanese people to Suriname during the Dutch colonial period, who introduced their culinary traditions.[146] Although originating from Indonesian migrants, the version of nasi goreng in Suriname has evolved over time to incorporate local flavors and variations in herbs and spices. For example, soy sauce is often used to enhance the flavor and color of the rice, although some recipes may replace it with tomato paste. This adaptability in preparation allows for diverse variations that reflect personal or regional preferences.

#### Netherlands

[edit]

Nasischijf, a popular Dutch snack made from nasi goreng, presented in a croquette-like form.

In the Netherlands, Indonesian cuisine is common due to the historical colonial ties with Indonesia. Indo-Dutch and Indonesians cater Indonesian food both in restaurants and as take-away. Also, take-away versions of nasi goreng[147] are plentiful in toko Asian grocery shop and supermarkets.[15] Supermarkets also commonly carry several brands of spice mix for nasi goreng, along with krupuk and other Indonesian cooking supplies.

Chinese take-aways and restaurants have also adapted nasi goreng, plus a selection of other Indonesian dishes, but spice them Cantonese style. In Flanders, the name nasi goreng is often used for any Asian style of fried rice. Distinctive version of nasi goreng has been developed, such as Javanese-Suriname version of the dish.[14] In the Netherlands, nasi goreng has been developed into a snack called nasischijf (Dutch for "nasi disk"), it is a Dutch deep-fried fast food, consisting of nasi goreng inside a crust of breadcrumbs.

A typical type of nasi goreng, created in the Dutch Indies by Indo-Dutch or Dutch[148] and still eaten in The Netherlands today is made with butter and bacon or other types of pork at its base.

## Availability

[edit]

A street vendor cooking nasi goreng in his cart. The travelling night hawkers often frequenting Jakarta residential area.

Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans eat nasi goreng for breakfast whether at home or at dining establishments.[27] As a main meal, nasi goreng may be accompanied by additional items such as a fried egg, ayam goreng (fried chicken), satay, vegetables, seafood dishes such as fried shrimp or fish, and kerupuk crackers.[149]

### Street food

[edit]

Nasi goreng is a popular staple served by street vendors, in warungs and also by travelling night hawkers that frequent residential neighbourhoods with their wheeled carts.[27] When accompanied by a fried egg, it is sometimes called nasi goreng istimewa (special fried rice).[150] Nasi goreng is usually cooked to order for each serving, since the cook usually asks the client their preference on the degree of spiciness: mild, medium, hot or extra hot. The spiciness corresponds to the amount of sambal or chili pepper paste used. The cook might also ask how the client would like their egg done: mixed into nasi goreng or fried separately as telur mata sapi or ceplok (fried whole egg) or as telur dadar (omelette). Nevertheless, some popular nasi goreng warung or food stalls may prepare in bulk due to large demand.

In many warungs (street stalls) in Indonesia, nasi goreng is often sold together with bakmi goreng (fried noodles), kwetiau goreng, and mie rebus (noodle soup).

### Restaurant

[edit]

Nasi goreng breakfast in a hotel in Solo, Central Java, with papaya juice and Java black coffee.

Nasi goreng is a popular dish in restaurants. In Indonesia there are restaurant chains that specialise at serving nasi goreng.[151][152]

### Convenience store

[edit]

Some seasoning brands sold in Indonesian supermarkets offer "bumbu nasi goreng", an instant nasi goreng seasoning paste to be applied upon frying leftover rice.[153] Convenience store outlets in Indonesia also offering prepackage frozen microwave-heated nasi goreng take away.[154]

## In popular culture

[edit]

* Tante Lien's song "Geef Mij Maar Nasi Goreng" (Just Give Me Nasi Goreng), composed and recorded in 1979, illustrates historical culinary ties between the Netherlands and Indonesia, as well as whimsically describing the craving of people of Indo (Eurasian) descent repatriated in the Netherlands for Indonesian cuisine.[155]
* In February 1973 Philip Proctor and Peter Bergman from The Firesign Theatre released their first solo album TV or Not TV on which a character named "Nasi Goreng" sings a song of the same name to introduce himself.
* In 2011, an online poll with participation from 35,000 voters held by CNN International chose Indonesian-style nasi goreng as number two on their 'World's 50 Most Delicious Foods' list after rendang.[20]
* The titular police division in the 2016 Japanese comedy series Tokyo Metropolitan Police Department, Nasi Goreng Division (警視庁 ナシゴレン課, Keishichou Nasi Goreng-ka) is named after the dish.
* During their 2016 concert in Indonesia, the Australian band 5 Seconds of Summer dedicated a song inspired by the dish entitled "Nasi Goreng".[156]

## Gallery

[edit]

* Nasi goreng variants
* Nasi goreng with chicken, egg and prawn cracker

* Nasi goreng with shrimp and egg, typical Indonesian breakfast

* Nasi goreng with chicken and egg in Bali

* Nasi goreng with salted fish and egg

* Red nasi goreng in Rantepao, South Sulawesi

* Nasi goreng-chicken satay combo, quintessential Indonesian dish among foreigners

* Nasi goreng "Chinese style" in Jakarta

* Nasi goreng "Hong Kong style" in Mataram, Lombok

* Mushroom nasi goreng in Yogyakarta

* Vegetarian nasi goreng in Bali

* Nasi goreng seafood in Sandakan, Sabah

* Nasi goreng pattaya in Kuala Lumpur; also known as Nasi goreng amplop in Indonesia

## See also

[edit]

* Food portal
* Indonesia portal
* Malaysia portal
* Singapore portal
* Sri Lanka portal

* Fried rice
* List of fried rice dishes
* Sinangág
* Cuisine of Brunei
* Cuisine of Indonesia
* Cuisine of Malaysia
* Cuisine of Singapore
* Cuisine of the Netherlands
* Biryani

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[edit]

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## External links

[edit]

Wikimedia Commons has media related to Nasi goreng.

Look up nasi goreng in Wiktionary, the free dictionary.

Wikibooks Cookbook has a recipe/module on

* Fried rice

Articles related to nasi goreng

* v
* t
* e

Rice dishes

* List of rice dishes
* List of fried rice dishes

North America|

* Arroz poblano
* Arroz a la tumbada
* Arroz con gandules
* Arroz con pollo
* Charleston red rice
* Diri ak djon djon
* Dirty rice
* Gallo pinto
* Glorified rice
* Gumbo
* Hawaiian haystack
* Hoppin' John
* Jambalaya
* Loco moco
* Locrio
* Mexican rice
* Moros y Cristianos
* Red beans and rice
* Rice Krispies Treats
* Rice and gravy
* Rice cereal
* Shrimp creole
* Sushi bake

South America|

* Arroz à grega
* Arroz a la valenciana
* Arroz chaufa
* Arroz tapado
* Bandeja paisa
* Pabellón criollo
* Rice and beans

Europe|

* Arroz a la cubana
* Arancini
* Arròs negre
* Arròs a banda
* Kedgeree
* Nasischijf
* Paella
* Rijsttafel
* Risalamande
* Risotto
* Riz Casimir
* Supplì
* Three-in-One

Africa|

* Banga rice
* Concoction rice
* Jollof rice
* Koshary
* Ofada rice
* Thieboudienne

West Asia|

* Bukhari
* Kabsa
* Kateh
* Kushari
* Lâpa
* Mandi
* Mansaf
* Maqluba
* Mujaddara
* Orez Shu'it
* Pilaf
* Sabzi polo
* Saleeg
* Sütlaç
* Tahdig
* Tahri
* Zerde

Central Asia|

* Plov
* Osh

South Asia|

* Baji
* Biryani
* Bisi Bele Bath
* Bora saul
* Chaaler Payesh
* Chitranna
* Chirha
* Chungapura Pitha
* Coconut rice
* Curd rice
* Congee
* Dosa
* Daal Bhaat
* Diyabath
* Galho
* Idiyappam
* Idli
* Jaa
* Jeera rice
* Jhalmuri
* Kabuli pulaw
* Khichdi
* Kori rotti
* Payesh/Payasam
* Murhi
* Kiribath
* Lamprais
* Kaha bath
* Nasi goreng
* Neer dosa
* Paniyaram
* Pakistani rice dishes
* Panta bhat
* Pulao
* Pittu
* Poha
* Pongal
* Pulihora
* Puliyogare
* Rice and curry
* Sevai
* Soft Khichuri
* Zafran Bhaat

East Asia|

| China|

* Boluo fan
* Baked pork chop rice
* Claypot chicken rice
* Erkuai
* Fried rice
* Gaifan
* Guoba
* Hokkien fried rice
* Migan
* Mixian
* Minced pork rice
* Rice noodle roll
* Siu mei rice
* Sticky rice
* Yangzhou fried rice
* Zongzi

|

Japan|

* Agemochi
* Botamochi
* Chahan
* Chazuke
* Chūkadon
* Donburi
* Doria
* Gyūdon
* Hayashi rice
* Hitsumabushi
* Ichijū-sansai
* Ikameshi
* Japanese curry
* Kamameshi
* Kankoro
* Karukan
* Katemeshi
* Katsudon
* Keihan rice
* Kiritanpo
* Mochi
* Moffle
* Okayu
* Omurice
* Onigiri
* Oyakodon
* Rice burger
* Senbei
* Sushi
* Taco rice
* Takikomi gohan
* Tamago kake gohan
* Tekkadon
* Uirō
* Unadon
* Yakimochi
* Zosui

Korea|

* Bap
* Bibimbap
* Bokkeum-bap
* Garae-tteok
* Gimbap
* Gyeongdan
* Heotjesatbap
* Hobak-juk
* Hoe-deopbap
* Injeolmi
* Jatjuk
* Jeonbok-juk
* Kimchi bokkeumbap
* Kongbap
* Nurungji
* Ogok-bap
* Sundae
* Tarak-juk
* Tteok
* Yaksik

Taiwan|

* Bí-hún
* Bí-pang
* Bí-tâi-ba̍k
* Chiayi turkey rice
* Chicken wing rice roll
* Donfan
* Fried rice
* Glutinous rice
* Tangyuan
* Khong bah png
* Kuih
* Lo bah png
* Milkfish congee
* Misua
* Mochi
* Sticky rice
* Ti hoeh koe
* Tube rice pudding
* Wa Gui [zh]
* Zongzi

Southeast Asia|

| Brunei,
Malaysia
and
Singapore|

* Angku
* Apam
* Bakcang
* Banana leaf rice
* Bubur ayam
* Burasa
* Chwee kueh
* Claypot chicken rice
* Dodol
* Duck rice
* Economy rice
* Hainanese chicken rice
* Hainanese curry rice
* Kelupis
* Ketupat
* Lamban
* Lemang
* Pulut panggang
* Lontong
* Moci
* Nasi ambeng
* Nasi beriani
* Nasi campur
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi kandar
* Nasi kari
* Nasi katok
* Nasi kebuli
* Nasi kerabu
* Nasi lemak
* Nasi lemuni
* Nasi minyak
* Nasi paprik
* Nasi ulam
* Nagasari
* Onde-onde
* Penyaram
* Satti Sorru
* Tapai
* Wajik

|

Indonesia|

* Arem-arem
* Bakcang
* Bubur ayam
* Bugis
* Burasa
* Burgo
* Dodol
* Ketupat
* Klepon
* Ku
* Laklak
* Lemang
* Lemper
* Lepet
* Lontong
* Lontong balap
* Lontong cap go meh
* Lontong dekem
* Lontong sayur
* Lupis
* Madumongso
* Moci
* Nasi ambeng
* Nasi bakar
* Nasi beriani
* Nasi bogana
* Nasi campur
* Nasi goreng
* Nasi goreng jawa
* Nasi goreng pattaya
* Nasi gurih
* Nasi jamblang
* Nasi jinggo
* Nasi kapau
* Nasi kari
* Nasi kebuli
* Nasi kucing
* Nasi kuning
* Nasi lemak
* Nasi lengko
* Nasi liwet
* Nasi mandi
* Nasi megono
* Nasi minyak
* Nasi padang
* Nasi pecel
* Nasi tempong
* Nasi tim
* Nasi timbel
* Nasi tutug oncom
* Nasi uduk
* Nasi ulam
* Nagasari
* Onde-onde
* Pinyaram
* Pulot tartal
* Putu
* Putu mangkok
* Putu mayang
* Rijsttafel
* Serabi
* Tapai
* Tinutuan
* Tumpeng
* Wajik

Philippines|

* Aligue fried rice
* Ampaw
* Arroz a la cubana
* Arroz a la valenciana
* Arroz caldo
* Bagoong fried rice
* Balao-balao
* Baye baye
* Bibingka
* Biko
* Binakle
* Binalot
* Binignit
* Bringhe
* Buro (Tapay)
* Burong isda
* Champorado
* Dodol
* Espasol
* Ginataang mais
* Ginataang munggo
* Goto
* Java rice
* Junay
* Kalamay
* Kiampong
* Kiping
* Kuning
* Kutsinta
* Lugaw
* Mache
* Masi
* Moche
* Morisqueta tostada
* Moron
* Nasing biringyi
* Oko-oko
* Okoy
* Paelya
* Palitaw
* Pancit bihon
* Pancit choca
* Pancit Malabon
* Pancit palabok
* Panyalam
* Pastil
* Pichi-pichi
* Pilipit
* Pinipig
* Pusô
* Putli mandi
* Puto
* Bumbong
* Calasiao
* Puto seco
* Salukara
* Sapin-sapin
* Sayongsong
* Shakoy
* Silog
* Sinangág (Garlic fried rice)
* Sinigapuna
* Suman
* Tinapayan
* Tupig

Myanmar
(Burma)|

* Burmese fried rice
* Buttered rice
* Coconut rice
* Htamanè
* Hsi htamin
* No htamin
* Thingyan rice

Thailand|

* American fried rice
* Khao chae
* Khao kaeng
* Khao kha mu
* Khao mu daeng
* Khao lam
* Thai fried rice

Vietnam|

* Bánh bèo
* Bun cha
* Bún riêu
* Bún bò Huế
* Bún thịt nướng
* Cơm hến
* Cơm tấm
* Cơm nắm
* Cơm rượu
* Gỏi cuốn
* Pho
* Rice noodles
* Xôi

Other|

* Brown rice
* Coconut rice
* Congee
* Instant rice
* Parboiled rice
* Puffed rice cakes
* Puffed rice
* Rice pudding
* Rice vermicelli
* White rice
* Yellow rice

* Category
* WikiProject Food and drink

* v
* t
* e

Indonesian cuisine

Dishes|

| Common
Indonesian
dishes|

* Abon
* Acar
* Ayam bakar
* Ayam goreng
* Ayam kecap
* Ayam kodok
* Bakmi
* Bakpau
* Bakso
* Bakwan
* Bihun goreng
* Bubur ayam
* Bubur kacang hijau
* Bubur ketan hitam
* Bubur sumsum
* Gado-gado
* Gorengan
* Gulai
* Ikan asin
* Ikan bakar
* Ikan goreng
* Jagung rebus
* Kacang rebus
* Kari
* Kari ayam
* Kari domba
* Kari kambing
* Kari udang
* Kuaci
* Ketupat
* Laksa
* Lontong
* Macaroni schotel
* Martabak
* Mi bakso
* Mi goreng
* Mi kuah
* Nasi campur
* Nasi goreng
* Nasi kari
* Nasi kuning
* Nasi bakar
* Otak-otak
* Panekuk
* Pastel tutup
* Perkedel
* Perkedel jagung
* Pindang
* Rendang
* Rijsttafel
* Roti bakar
* Roti bolen
* Roti meses
* Rujak
* Sambal
* Sambal goreng udang
* Satay
* Sayur bayam
* Sayur sop
* Semur
* Serundeng
* Sop buntut
* Soto
* Soto ayam
* Soto mi
* Sup ayam
* Sup ercis
* Sup makaroni
* Sup wortel
* Tahu
* Tahu goreng
* Telur asin
* Telur pindang
* Tempeh
* Tumis kangkung
* Tumpeng

|

Acehnese|

* Ayam Tangkap
* Bhoi
* Kanji asyura
* Keukarah
* Keumamah
* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Roti Jala
* Sate matang
* Sie Reuboh

Arab|

* Asida
* Fahsa
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi kebuli
* Nasi mandi
* Maamoul
* Marak
* Murtabak
* Roti maryam
* Roti pita
* Saltah
* Shawarma
* Tabbouleh
* Tharid

Balinese|

* Babi guling
* Betutu
* Be urutan
* Iga babi
* Laklak
* Lawar
* Matah
* Nasi bali
* Nasi jinggo
* Pai susu
* Rawon babi
* Rujak kuah pindang
* Sate babi
* Sate lilit
* Soto babi
* Tipat cantok

Banjarese|

* Bingka
* Laksa banjar
* Pekasam
* Soto banjar

Bantenese|

* Angeun Lada

Batak|

* Arsik
* Babi panggang Karo
* Dali ni horbo
* Dengke mas na niura
* Itak gurgur
* Lampet
* Manuk napinadar
* Mi gomak
* Na tinombur
* Ombusombus
* Pagit-pagit
* Pohulpohul
* Saksang
* Sasagun
* Sate kerang
* Tipatipa
* Tuktuk

Betawi|

* Asinan betawi
* Bubur cha cha
* Kerak telor
* Ketoprak
* Ketupat sayur
* Laksa betawi
* Lontong sayur
* Mi kangkung
* Nasi goreng kambing
* Nasi kebuli
* Nasi uduk
* Nasi ulam
* Pindang
* Roti buaya
* Roti gambang
* Rujak juhi
* Sate taichan
* Sayur asem
* Semur jengkol
* Soto betawi
* Soto kaki
* Soto tangkar
* Sup kambing

Buginese and
Makassar|

* Ayam goreng Sulawesi
* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Kapurung
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Bakwan
* Banmian
* Bihun goreng
* Cakwe
* Cap cai
* Chai tow kway
* Char kway teow
* Cha sio
* Fu yung hai
* Fish ball
* Haisom cah
* Ifumi
* Kembang tahu
* Kepiting saus tiram
* Kuaci
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau siram sapi
* Lapchiong
* Locupan
* Lontong cap go meh
* Lumpia
* Mi ayam
* Mi lor
* Mi pangsit
* Mi tarik
* Mun tahu
* Nasi ayam hainan
* Nasi bebek
* Nasi campur
* Nasi tim
* Ngo hiang
* Pangsit
* Popiah
* Rujak shanghai
* Sapo tahu
* Sate babi
* Sekba
* Siomay
* Soto
* Sup hisit
* Sup sarang burung
* Swikee
* Tahu sumedang
* Tauge ayam
* Tee long pan
* Telur pitan
* Telur teh
* Tong sui
* Yong tau fu
* Yusheng

Cirebonese|

* Empal gentong
* Docang
* Kue gapit
* Mi koclok
* Nasi jamblang
* Nasi lengko
* Tahu gejrot

Gorontalese|

* Binte biluhuta
* Sate Tuna
* Ayam iloni
* Sagela
* Ilahe
* Bilentango
* Sate Balanga
* Ilabulo
* Nasi kuning cakalang
* Buburu
* Bubur sagela
* Nasi goreng sagela
* Tabu Moitomo
* Ikan iloni
* Pilitode

Indian|

* Appam
* Ayam mentega
* Ayam tandori
* Chapati
* Chutney
* Dosa
* Idli
* Laddu
* Kari kambing
* Kari kepala ikan
* Korma
* Modak
* Naan
* Nasi biryani
* Pakora
* Puttu
* Raita
* Roti canai
* Satti Sorru
* Sambar
* Samosa
* Satti Sorru

Indo|

* Ayam kodok
* Babi panggang
* Bitterballen
* Erwtensoep
* Hutspot
* Lapis legit
* Makaroni schotel
* Oliebol
* Ontbijtkoek
* Pannenkoek
* Poffertjes
* Shepherd's pie

Javanese|

* Apem
* Arem-arem
* Ayam bumbu rujak
* Ayam geprek
* Ayam goreng kalasan
* Ayam penyet
* Bakso
* Bakpia
* Bakpia pathok
* Botok
* Brongkos
* Buntil
* Gudeg
* Iga penyet
* Kamir
* Kelan antep
* Krechek
* Kuluban
* Lepet
* Lontong balap
* Lontong dekem
* Lontong kupang
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Mendoan
* Mi bakso
* Mi goreng
* Mi jawa
* Mi rebus
* Nasi ambeng
* Nasi bebek
* Nasi bogana
* Nasi empal
* Nasi gandul
* Nasi goreng
* Nasi goreng jawa
* Nasi kare
* Nasi kucing
* Nasi liwet
* Nasi megono
* Nasi pecel
* Nasi tempong
* Opor
* Opor ayam
* Pecel
* Pecel ayam
* Pecel lele
* Rambak petis
* Rawon
* Roti ganjel rel
* Roti konde
* Rujak cingur
* Rujak soto
* Sambal ulek
* Sate ambal
* Sate blora
* Sate kambing
* Sate hati
* Sate kelinci
* Sate kikil
* Sate klatak
* Sate madura
* Sate ponorogo
* Sate tegal
* Sate udang
* Sayur lodeh
* Selat solo
* Serundeng
* Soto babat
* Soto ceker
* Tahu campur
* Telur pindang
* Tempe bacem
* Tempe goreng
* Tempe mendoan
* Timlo
* Tongseng
* Trancam
* Tumpeng
* Urap

Madurese|

* Rujak
* Rujak cingur
* Sate madura
* Serundeng
* Soto madura

Malay|

* Amplang
* Ayam goreng
* Ayam pansuh
* Bubur cha cha
* Bubur pedas
* Cincalok
* Epok-epok
* Gulai
* Ikan bakar
* Ikan patin
* Kangkung belacan
* Kari
* Kemplang
* Laksa
* Mi kari
* Mi rebus
* Nasi berlauk
* Nasi briyani
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi lemak
* Nasi minyak
* Otak-otak
* Pekasam
* Pulut
* Roti canai
* Roti jala
* Roti john
* Roti tisu
* Sayur lodeh
* Siput gonggong
* Soto
* Sup kambing
* Tahu goreng
* Tempoyak
* Ulam

Minahasan|

* Ayam rica-rica
* Brenebon
* Cakalang fufu
* Dabu-dabu
* Klappertaart
* Mi cakalang
* Nasi kuning
* Panada
* Paniki
* Rica-rica
* Rintek wuuk
* Tinorangsak
* Tinutuan
* Woku

Minangkabau|

* Asam pedas
* Ayam pop
* Balado
* Daun ubi tumbuk
* Dendeng
* Gulai
* Gulai ayam
* Gulai kambing
* Gulai otak
* Kalio
* Kepiting saus padang
* Keripik sanjai
* Lemang
* Lontong gulai pakis
* Nasi kapau
* Nasi kari
* Nasi padang
* Palai bada
* Rendang
* Sambal lada muda
* Sate padang
* Soto padang
* Udang balado

Moluccan
and Papuan|

* Asida
* Babi bakar
* Bibingka
* Colo-colo
* Papeda
* Puding sagu
* Sagu
* Soto ambon

Palembang|

* Burgo
* Gulai
* Kemplang
* Laksan
* Lakso
* Malbi
* Mi celor
* Nasi minyak
* Otak-otak
* Pempek
* Pindang
* Tekwan
* Tempoyak ikan patin

Peranakan|

* Bubur cha cha
* Cincalok
* Laksa
* Pai ti
* Swikee

Sasak|

* Ayam taliwang
* Plecing kangkung
* Sate ampet
* Sate belut
* Sate pusut

Sundanese|

* Asinan bogor
* Batagor
* Empal gepuk
* Karedok
* Kupat tahu
* Laksa bogor
* Laksa tangerang
* Lalab
* Mi kocok
* Nasi timbel
* Nasi tutug oncom
* Oncom
* Pepes
* Rujak tumbuk
* Sate bandeng
* Sate maranggi
* Sayur asem
* Seblak
* Soto bandung
* Tauge goreng
* Uli bakar

Timorese|

* Feijoada
* Ikan bakar
* Katemak
* Pastel de nata
* Se'i

Snacks|

| Krupuk|

* Amplang
* Emping
* Kemplang
* Krupuk
* Krupuk ikan
* Krupuk kulit
* Krupuk udang
* Kripik
* Kripik sanjai
* Rempeyek
* Rengginang

|

Kue|

* Agar-agar
* Apam
* Ape
* Arem-arem
* Asida
* Bagea
* Bahulu
* Bakcang
* Bakpau
* Bakpia
* Bakpia pathok
* Bangkit
* Bibingka
* Bika ambon
* Bingka
* Bitterballen
* Bolen
* Bolu gulung
* Bolu kukus
* Bolu pandan
* Bugis
* Meuseukat
* Bulan
* Busa
* Cakwe
* Cilok
* Clorot
* Cubit
* Cucur
* Dadar gulung
* Dodol
* Donat jawa
* Donat kentang
* Gapit
* Geplak
* Gethuk
* Jalangkote
* Jemput-jemput
* Kaak
* Kaasstengels
* Kamir
* Karipap
* Kembang goyang
* Keranjang
* Klappertaart
* Klepon
* Kochi
* Kroket
* Ku
* Kukis jagung
* Laddu
* Laklak
* Lapis
* Lapis legit
* Leker
* Lemper
* Lidah kucing
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Lupis
* Madumongso
* Makmur
* Martabak
* Mangkok
* Mochi
* Modak
* Nagasari
* Nastar
* Ombusombus
* Onde-onde
* Pai susu
* Pai ti
* Panada
* Pancong
* Pastel
* Pastel de nata
* Pinyaram
* Pisang cokelat
* Pisang goreng
* Poffertjes
* Popiah
* Pukis
* Putri salju
* Putu
* Putu mangkok
* Putu mayang
* Rangi
* Rempah udang
* Risoles
* Samosa
* Satu
* Semar mendem
* Semprit
* Semprong
* Serabi
* Seri muka
* Sus
* Spekulaas
* Stroopwafel
* Talam
* Tapai
* Timphan
* Terang bulan
* Untir-untir
* Wajik
* Wingko

Beverages|

| Alcoholic|

* Arak
* Beer
* Brem
* Cap tikus
* Ciu
* Lapen
* Saguer
* Sopi
* Tuak

|

Non-alcoholic|

* Adon-adon coro
* Angsle
* Bajigur
* Bandrek
* Bir jawa
* Bir kocok
* Bir pletok
* Cendol
* Chocolate milk
* Cincau
* Dadiah
* Es asam jawa
* Es buah
* Es campur
* Es doger
* Es durian
* Es goyobod
* Es kelapa muda
* Es kopyor
* Es selendang mayang
* Es tebak
* Es tebu
* Es teler
* Hot chocolate
* Jahe telur
* Jamu
* Java coffee
* Kembang tahu
* Kopi aceh
* Kopi gayo
* Kopi luwak
* Kopi sanger
* Kopi susu
* Kopi tarik
* Kopi tiam
* Kopi tubruk
* Lahang
* Laksamana mengamuk
* Legen
* Milo
* Moke
* Ronde
* Sarsi
* Badak
* Indo saparelle
* Sekoteng
* Soda gembira
* Susu kedelai
* Sweet tea
* Teh botol
* Teh krisan
* Teh liang
* Teh poci
* Teh jahe
* Teh tarik
* Teh talua
* Wedang jahe
* Wedang uwuh

Bumbu|

| Spices|

* Adas manis
* Andaliman
* Asam jawa
* Bawang bombai
* Bawang merah
* Bawang perei
* Bawang putih
* Bunga lawang
* Bunga pala
* Cabai rawit
* Cabai merah
* Cengkih
* Daun bawang
* Daun jeruk
* Daun kari
* Daun kemangi
* Daun pandan
* Daun salam
* Jahe
* Jeruk purut
* Jeruk nipis
* Jintan
* Kapulaga
* Kayu manis
* Kecombrang
* Kencur
* Kemiri
* Ketumbar
* Keluak
* Kunyit
* Lengkuas
* Lada hitam
* Lada putih
* Lokio
* Pala
* Peterseli
* Seledri
* Serai
* Temu kunci
* Temu lawak

|

Seasonings
and condiments|

* Abon
* Acar
* Balado
* Bawang goreng
* Budu
* Coconut jam
* Cuka
* Dabu-dabu
* Hagelslag
* Kecap asin
* Kecap ikan
* Kecap inggris
* Kecap manis
* Kerisik
* Lalab
* Mayones
* Minyak samin
* Minyak wijen
* Minyak zaitun
* Moster
* Muisjes
* Nata de coco
* Peanut sauce
* Petis
* Petis ikan
* Rica-rica
* Sambal
* Sambal goreng teri
* Serundeng
* Saus tiram
* Saus tomat
* Tapai
* Tauco
* Tempoyak
* Terasi
* Tongcai
* Tuktuk
* Vlokken

Influences and
overseas dishes|

* Achat
* Asam pedas
* Ayam penyet
* Babi pangang
* Bami
* Bamischijf
* Begedil
* Biryani
* Bobotie
* Bobotok
* Boeber
* Dendeng
* Kalu dodol
* Koe'sister
* Lumpia
* Martabak
* Mie bangladesh
* Mie goreng
* Mie rebus
* Nasi ambeng
* Nasi goreng
* Nasi kuning
* Nasischijf
* Pechal
* Pisang goreng
* Rawon
* Rendang
* Rojak
* Roti canai
* Satay
* Sayur lodeh
* Serundeng
* Sosatie
* Soto
* Telur pindang
* Tempeh
* Tomato bredie

List articles|

* Indonesian beverages
* Indonesian condiments
* Indonesian desserts
* Indonesian dishes
* Indonesian noodles
* Indonesian snacks
* Indonesian soups

Related
topics|

* List of Indonesian dishes
* Alcohol in Indonesia
* Jamu
* Bumbu (seasoning)
* Street food of Indonesia
* Jajan pasar
* Sri Owen
* Nunuk Nuraini

* Category: Indonesian cuisine

* v
* t
* e

Bruneian cuisine

Dishes|

| National dishes|

* Ambuyat
* Nasi katok

|

Rice dishes|

* Bubur
* Kelupis
* Ketupat
* Lamban
* Lemang
* Lontong
* Nasi campur
* Nasi goreng
* Nasi kuning
* Nasi lemak
* Pulut
* Punjung

|

Noodle dishes|

* Kway teow goreng
* Mee goreng
* Mee kari
* Mee rebus
* Soto

|

Other dishes|

* Asam pedas
* Ayam pansuh
* Ayam bakar
* Ayam goreng
* Belutak
* Gulai
* Ikan bakar
* Ikan goreng
* Kari
* Kerisik
* Perkasam
* Rendang
* Sambal
* Sambal goreng udang
* Satay
* Serunding
* Tauhu
* Tempoyak
* Telur masin

|

Snacks|

| Savoury|

* Cucur
* Cucur pisang
* Goyang
* Jala
* Karipap
* Keropok
* Kue Malaya
* Martabak
* Penyaram
* Pisang goreng
* Roti john

|

Kuih|

* Bahulu
* Batik cake
* Bingka
* Cincin
* Jelurut
* Kochi
* Gelang
* Gulung
* Kuih mor
* Laddu
* Lidah
* Modak
* Pais
* Pancut
* Roti kuning
* Sapit
* Tapai
* Wajid

|

Drinks|

| Drinks|

* Bandung
* Kopi
* Milo
* Teh tarik
* Teh C

|

Desserts|

* ABC
* Cendol
* Cincau

|

* v
* t
* e

Dutch cuisine

Dishes|

* Babi ketjap
* Babi pangang
* Balkenbrij
* Bami
* Bami goreng
* Bamischijf
* Bapao
* Biefstuk
* Boerewors
* Bokkoms
* Bruinebonensoep
* Doner kebab
* Droëwors
* Erwtensoep
* Foeyonghai
* Friet
* Frikandel
* Gadogado
* Gehaktbrood
* Hachée
* Hutspot
* Kalio
* Kapsalon
* Kebab
* Kerststol
* Krentenbollen
* Macaroni schotel
* Mihoen goreng
* Moules-frites
* Nasi goreng
* Nasi kuning
* Nasi rames
* Nasischijf
* Nasi uduk
* Ontbijtkoek
* Ossenhaas
* Pannenkoek
* Potbrood
* Rendang
* Roggebrood
* Rookworst
* Roti
* Satay
* Saucijzenbroodje
* Selat solo
* Shawarma
* Slavink
* Smoor
* Soto
* Stamppot
* Stroopwafel
* Suikerbrood
* Tempeh
* Tofoe
* Varkenshaas
* Wantan
* Zuurkool

Snacks and koeé|

* Bitterballen
* Broeder
* Falafel
* Janhagel
* Kaassoufflé
* Kaasstengels
* Katte tong
* Kibbeling
* Klappertaart
* Klepon
* Kroepoek
* Kroket
* Kruidnoten
* Lemper
* Loempia
* Loempia goreng
* Murtabak
* Nonnevot
* Oliebol
* Pisang goreng
* Pepernoot
* Pfeffernüsse
* Poffertjes
* Rissole
* Semprong
* Soempia
* Speculaas

Desserts|

* Appeltaart
* Banket
* Bossche bol
* Dadar gulung
* Koeé lapis
* Koeksister
* Krentjebrij
* Melktert
* Pandan cake
* Rijstevlaai
* Spekkoek
* Tompouce
* Vla
* Vlaai

Condiments and
boemboe|

* Atjar
* Balado
* Curry ketchup
* Fritessaus
* Hagelslag
* Joppiesaus
* Ketjap
* Muisjes
* Piccalilli
* Sambal
* Satay sauce
* Seroendeng
* Trassi
* Treacle
* Vlokken

* v
* t
* e

Malaysian cuisine by ethnicity

Common dishes|

| Malay|

* Asam pedas
* Ayam bakar
* Ayam goreng
* Ayam masak kicap
* Ayam masak merah
* Ayam penyet
* Bubur
* Bubur asyura
* Bubur ayam
* Bubur kacang hijau
* Bubur lambuk
* Bubur pedas
* Bubur pulut hitam
* Dendeng
* Gulai
* Ikan bakar
* Ikan goreng
* Kangkung belacan
* Ketupat
* Kway teow goreng
* Laksa
* Lemang
* Lontong
* Masak lemak lada api
* Mee bakso
* Mee bandung Muar
* Mee goreng
* Mee jawa
* Mee kari
* Mee rebus
* Mee siam
* Nasi ambeng
* Nasi campur
* Nasi dagang
* Nasi goreng
* American fried rice
* Nasi goreng pattaya
* Nasi katok
* Nasi kerabu
* Nasi kuning
* Nasi lemak
* Nasi minyak
* Nasi paprik
* Nasi tumpang
* Nasi ulam
* Otak-otak
* Pais
* Pecal
* Pekasam
* Pindang
* Pulot tartal
* Ramly burger
* Roti canai
* Roti Jala
* Rendang
* Rojak
* Rojak bandung
* Sayur lodeh
* Sata
* Satay
* Satay celup
* Serundeng
* Soto
* Soto ayam
* Mee soto
* Sup
* Soup kambing
* Sup tulang
* Tauhu goreng
* Telur pindang
* Tongmo
* Ulam

|

Chinese|

* Bakkwa
* Bak kut teh
* Banmian
* Bean sprouts chicken
* Beef kway teow
* Chai tow kway
* Char kway teow
* Char siu
* Chee cheong fun
* Chicken chop
* Chwee kueh
* Claypot chicken rice
* Curry Mee
* Duck rice
* Duck soup noodles
* Economy rice/Mixed rice
* Fish ball
* Fish head bee hoon
* Hae mee
* Heong Peng
* Hokkien mee
* Kolo mee
* Kway chap
* Kway Teow Th'ng
* Loh bak
* Lor mee
* Mee pok
* Oyster omelette
* Pan mee
* Pao
* Popiah
* Sar Hor Fun
* Lou Shee Fun
* Teochew Porridge
* Tong sui
* Wonton mee
* Tambun biscuit
* Yee Foo Mee
* Yong tau foo
* You char kway
* Yusheng
* Zongzi

Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
* Murtabak
* Mutton curry
* Nasi biryani
* Nasi kandar
* Korma
* Pasembur
* Puri
* Putu mayam
* Roti canai
* Roti tissue
* Naan
* Sup kambing
* Satti Sorru
* Appam
* Payasam
* Upma
* Paniyaram
* Pongal
* Vadai
* Adhirasam
* Murukku
* Bajji
* Rasam
* Sambar
* Papadum
* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
* Hinava
* Linatan
* Linongot
* Manok pansoh
* Mee tauhu
* Midin
* Nasi kombos
* Nasi laru
* Nasik aruk
* Sinalau bakas
* Tonokon
* Tuhau
* Umai

Peranakan|

* Acar
* Asam laksa/Laksa lemak
* Buah keluak
* Bubur cha cha
* Cap cai
* Kerabu Bihun
* Perut Ikan
* Pie tee
* Pongteh
* Nyonya Bak Chang

Eurasian|

* Shepherd's pie
* Oxtail stew
* Chicken chop
* Devil's curry
* Semur

Snacks|

| Cake and pastries|

* Bahulu
* Batik cake
* Heong peng
* Roti bakar (Kaya toast)
* Sarawak layer cake

|

Keropok, crackers|

* Amplang
* Lekor
* Rempeyek
* Mee Siput Muar

Kuih|

* Apam balik
* Akok
* Bingka
* Borasa
* Cakoi
* Cincin
* Cucur
* Jemput-jemput
* Penyaram
* Pisang goreng
* Dodol
* Jala
* Jelurut
* Karipap
* Kelupis
* Kochi
* Gelang
* Kue kembang goyang
* Gulung
* Kosui
* Laddu
* Lapis
* Lepat
* Lidah
* Makmur
* Modak
* Mooncake
* Ondeh-ondeh
* Otokon
* Pais
* Red peach cake
* Red tortoise cake
* Pie tee
* Pulut inti
* Pulut panggang
* Puto
* Putu bambu/Putu bumbong
* Putu mangkuk/piring
* Qasidah
* Sapit/Gulong/Kapit
* Seri Muka
* Soon kueh
* Tat/Tae

Desserts|

* Lamban
* Punjung
* Roti tisu
* Sagu Gula Melaka
* Tapai
* Wajid

Drinks|

| Non-alcoholic|

* ABC
* Bandung
* Cendol
* Cheng tng
* Cincau
* Chrysanthemum tea
* Ginger tea
* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
* Kaya
* Sambal
* Belacan
* Budu
* Cincalok
* Tempoyak
* Taucu
* Tuhau

* Category: Malaysian cuisine
* List of Malaysian dishes

* v
* t
* e

Singaporean cuisine

Articles|

* Singaporean cuisine
* List of Singaporean dishes

Dishes|

| Noodle dishes|

* Banmian
* Beef kway teow
* Beef noodle soup
* Bee hoon goreng
* Char kway teow
* Crab bee hoon
* Fish soup bee hoon
* Hokkien mee
* Laksa
* Katong laksa
* Kway chap
* Kway teow goreng
* Mee bakso
* Mee goreng
* Mee rebus
* Mee pok
* Bak chor mee
* Mee siam
* Mee soto
* Satay bee hoon
* Vegetarian bee hoon

|

Rice dishes|

* Biryani
* Duck rice
* Hainanese chicken rice
* Hainanese curry rice
* Ketupat
* Nasi goreng
* Nasi kunyit
* Nasi lemak
* Nasi padang
* Nasi Rawon
* Teochew porridge

Other dishes|

* Assam pedas
* Ayam goreng
* Ayam penyet
* Bak kut teh
* Bakso
* Black pepper crab
* Chai tow kway
* Char siu
* Chilli crab
* Dendeng paru
* Fish head curry
* Fish ball
* Gudeg putih
* Gulai daun ubi
* Har cheong gai
* Kerisik
* Naan
* Oyster omelette
* Pecel lele
* Pig fallopian tubes
* Pig's organ soup
* Rojak bandung
* Roti john
* Roti prata
* Satay
* Sayur lodeh
* Serunding
* Sliced fish soup
* Soto
* Soto ayam
* Soup kambing
* Turtle soup

Snacks and
desserts|

* Ais kacang
* Apam balik
* Bubur cha cha
* Cendol
* Cheng tng
* Curry puff
* Ham chim peng
* Kaya toast (Roti bakar)
* Keropok
* Kueh
* Laddu
* Lepat
* Modak
* Red peach cake
* Soon kueh
* Otak-otak
* Pisang goreng
* Putugal
* Sugee cake
* Satti Sorru

Drinks|

* Bandung
* Kopi
* Milo
* Milo dinosaur
* Singapore Sling
* Teh tarik

* v
* t
* e

Sri Lankan cuisine

Dishes|

| Rice|

* Biryani
* Diyabath
* Idli
* Kaha bath
* Kiribath
* Lamprais
* Nasi goreng
* Pittu
* Rice and curry

|

Roti|

* Gothamba roti
* Kottu roti
* Pol roti
* Uraippu roti

Bread|

* Gal Banis
* Jam paan
* Kimbula Banis
* Maalu paan
* Roast Paan
* Seeni Banis
* Sri Lankan tea bun
* Theti Paan

Curry|

* Curry
* Apple curry
* Beetroot curry
* Brinjal paal curry
* Cashew curry
* Chicken curry
* Kakuluwo curry (Crab curry)
* Elumas (Lamb curry)
* Ismoru (Beef curry)
* Jaffna lamb curry
* Malu Mirisata (Fish curry)
* Mango curry
* Moju (Pork curry)
* Murunga curry
* Polos (Jackfruit curry)
* Potato curry
* Pumpkin curry

Other|

* Dosa
* Hoppers
* Kankun mallung
* Kola kanda
* Kool
* Mee goreng
* Sathe
* String hoppers
* Upma

Side dishes|

* Malay Achcharu
* Babath
* Fish Cutlet
* Dal
* Ekor soup
* Gotukola
* Gova Kaldu
* Kiri hodi
* Mallung
* Papadum
* Rasam
* Sambol
* Katta sambal
* Pol sambol
* Seeni sambol
* Vaalai kai sambal
* Sri Lankan omelette
* Thakkadi

Snacks|

* Chinese rolls
* Fish patty
* Hot butter cuttlefish
* Kadala
* Lavariya
* Odiyal
* Pol Pani
* Sanja
* Sathe
* Surul appam
* Tapioca chips
* Vade
* Isso vade
* Parippu vade
* Ulundu vade

Beverages|

* Arrack
* Beer
* Faluda
* Koththamalli
* Masala chai
* Tea
* Toddy

Sweets &
desserts|

* Aasmi
* Aggala
* Älpäl
* Aluwa
* Athirasa
* Bibikkan
* Bolo fiado
* Bombai muttai
* Breudher
* Butter cake
* Chocolate biscuit pudding
* Surul appam
* Dodol
* Kalu dodol
* Kiri Dodol
* Dosi
* Inguru dosi
* Kiri dosi
* Puhul dosi
* Ijzer koekjes
* Hakuru
* Kevum
* Konda kevum
* Mung kevum
* Naran kevum
* Thala kevum
* Undu kevum
* Kiri aluwa
* Kokis
* Love cake
* Modhakam
* Mudavāpu meekiri
* Pandan cake
* Pani Kaju
* Pani walalu
* Pushnambu
* Sakkarai Muttai
* Seenakku
* Sukiri
* Thala Guli
* Undu Walalu
* Watalappam
* Weli Thalapa

Condiments|

* Chinese chili paste
* Lunumiris
* Thuna paha

Ingredients|

* Banana pith
* Cardamom
* Cashew
* Chili pepper
* Cinnamon
* Coconut
* Coconut milk
* Condensed milk
* Fish
* Karapincha
* Kangkung
* Kithull
* Lemongrass
* Pandan
* Traditional rice
* Treacle
* Turmeric

* v
* t
* e

Surinamese cuisine

Dishes|

* Bakkeljouw
* Bami
* Bapao
* Biryani
* Char siu
* Curry
* Chicken curry
* Doubles
* Gadogado
* Goedangan
* Ham than
* Her’heri
* Kippenpastei
* Mie goreng
* Moksi-alesi
* Moksi-meti
* Nasi goreng
* Nasi kuning
* Papidoestella
* Peanut soup
* Petjel
* Pom
* Rice and beans
* Rijsttafel
* Roti
* Paratha
* Satay
* Saoto soup
* Smoor
* Tabbouleh
* Tempeh
* Tempeh burger
* Tjauw min

Snacks and desserts|

* Appeltaart
* Bakabana
* Bara
* Bitterballen
* Bojo cake
* Ingrisburu
* Kripik
* Kroepoek
* Loempia
* Pandan cake
* Pholourie
* Pisang goreng
* Samosa

Beverages|

* Dawet
* Gemberbier
* Kasiri

Condiments|

* Atjar
* Chutney
* Dahl
* Ketjap
* Peanut sauce
* Sambal
* Sprinkles
* Trassi

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