The Indonesian nasi goreng, or Indonesian fried rice, is a stir-fry using overnight cooked rice, some meat and some vegetables, all fried together with beaten egg and sweet soy sauce. It originates from Indonesia and is very popular in countries within Southeast Asia, including Singapore.
This is one of my most favourite vegetables (if cooked well and properly). There were times when I order Yong Tau Foo and the aubergines tasted bland and crunchy, much like I was biting into a soft cucumber. These are the disappointing moments when you realise you can’t have the perfectly cooked aubergines for a meal but still have to finish them. There were times when you see them sliced thinly and nicely, and realise they are soft and mushy when you bite into them. These are the times when you feel like you have loads of gratitude towards the chef, whoever he or she is.
This dish and recipe is for those who really love their potatoes. It’s very carbo-dense, so if this is too much for you, do consider serving it as a side instead with something lighter (salad bowl, fruits, runny egg, or some roast meat). Also, make sure to prepare a lot more of the sauce as this is the key thing to making potato bravas a tasty dish.
I have to admit that I love eating salad only if it has avocados, a basil or pesto dressing, smoked salmon slices or cheese. I hate salad bowls where it’s filled to the brim with green leaves. It puts me off immediately because I hate having to stuff green leaves into my mouth, and it looks very ungraceful too, especially when you are trying to host your guests and trying to look as prim and proper as possible without opening your mouth too wide. It’s impossible to do that eating a bowl of salad with lots of grass.
First dish of 2025. Another simple dish to make, and one that I will probably make again soon. Three key ingredients – clams, miso paste, water. Bang.
