Cooking Tackle

There is simply fried rice that always strikes on every kitchen, especially in Indonesian kitchen, the simplest foods to make, as it is to enjoy. Nasi goreng literally meaning “fried rice” in Indonesian (nasi=rice, goreng=fried), its popular dish across Indonesia and it has been called as the National dish of Indonesia.   In 2011 an online poll, Nasi goreng became number 2 Of   ‘World’s 50 Most Delicious Foods” that CNN International has chosen. Although there is numerous variety of Nasi Goreng offered at the restaurants, to me a simple home-cooked style nasi goreng still remain tasty and satisfying that could enjoy by the whole family Key ingredient include, shallot, garlic, chili, white pepper, salted soy sauce (kecap asin), sweet soy sauce (kecap manis) and some adding toasted fermented shrimp paste (terasi/belachan) or fish sauce, even more than that, you can make nasi goreng ayam (chicken fried rice) or seafood by adding chicken, seafoods or veg...

As you expect by the name, this is a unique and fragrant relish in many different kind of Balinese sambal. Torch Ginger Relish ( sambal bongkot /sambal Kecombrang) is another desired fresh relish besides Sambal Matah Bali , it also represent Balinese cuisine. The exotic flavor from the characteristic local dish and turning it into something appetizing and luscious. Torch ginger is one of surprising flavors in South Asian cooking, when fiery bright pink of the bud have thinly sliced or shredded it becomes a spice in many salads, sambal, sauces and soups. Torch ginger also used a common flavoring in Thailand, Malaysia, Singapore and Indonesia especially in Bali   Torch ginger is not because related ginger family, but because leaves reassembles those of ginger plant until the plants flowers it looks very similar to a ginger plant. In Bali, the bud (kecicang), the very young shoot called bongkot is used to make Sambal Bongkot along ...