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#CookingTravelTalks: How to Make Nasi Goreng

#CookingTravelTalks has taken quite a turn and I was very fortunate for my friend to transport me to Singapore and show me how to make Nasi Goreng. We were also able to learn about living in Singapore as a local and ask questions while cooking.

Chilli Crab, Chicken Rice, Stingray and Nasi Goreng are some of my absolute faves! I absolutely adore Singaporean food! Singaporean food is known to influenced by Thailand, Vietnam, Malaysia and China and to some extent, India. It is known for its leafy green vegetables, chilled fish and variations of meat.

What is Nasi Goreng?

“Nasi Goreng” simply means fried rice in Malay and is a staple in many Asian households, from the Chinese, Japanese and Koreans in the North East to the Malaysians, Singaporeans and Indonesians further South of Asia.

When did I first have Nasi Goreng?

I would say I first had Nasi Goreng at my dear friends Fathin of @fathinungku invited me to her mother’s restaurant in Malaysia. I was lost in the richness of different flavours.

The ingredients:

nasi goreng cooking travel talks
Ingredients of Nasi Goreng (pin)
Makes 3-4 Servings | Cooking Time: 1 hour
  • 250g Jasmine Rice (cooked the day before)
  • Red onions (about half a red onion) or shallots
  • 4 Eggs
  • Coriander
  • Asian Birds Eye Chilli
  • Fish Sauce
  • Soya Sauce
  • Oyster Sauce
  • Salt
  • Pepper

You can make the dish with almost anything left in your fridge, I made mine with chicken, but you can also make it without like Fathin did!

How to make Nasi Goreng #CookingTravelTalks?

Want to know how to make Nasi Goreng? Follow the video below. If you do get to make it – don’t forget to tag me @mybreakingviews and use the #CookingTravelTalk.

Thank you for joining me. I will be sharing all my #CookingTravelTalks episodes on here so stay tuned!

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4 Comments
  • L - Franglais27
    August 9, 2020

    Nasi Goreng certainly reminds me of visiting the hawker centres of Malaysia and Singapore. It is very tasty and I always love that there are so many varieties and I enjoy having prawn within some of the varieties too.. Thanks for including the recipe!

    • Adebola - MyBreakingViews
      August 11, 2020

      Yes, I had this a lot when I was in both Malaysia and Singapore and absolutely loved it! Hope you enjoy it!

  • Chocoviv
    August 10, 2020

    Love this dish!

    • Adebola - MyBreakingViews
      August 11, 2020

      So do I! I had it the other day and feel like I need to have it again!