#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.
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
- Asian Birds Eye Chilli
- Fish Sauce
- Soya Sauce
- Oyster Sauce
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?
Thank you for joining me. I will be sharing all my #CookingTravelTalks episodes on here so stay tuned!