Tripe Fried Rice from Semarang (NASI GORENG BABAT - SEMARANG)
Of the many dishes in Indonesian cuisine treasures, only a few can be considered as a true national food. One of them is fried rice, because this cuisine knows no social class boundaries. Fried rice can be simply enjoyed on roadside stalls, carts peddlers, up to the restaurant and the buffet table at a party.
Fried rice actually comes from some character in Chinese culture, which does not like tasting cold food and also avoid having to dispose of leftovers a few days earlier. Hence, the cold rice that's fried to be served back at the dinner table. One of the typical kinds of fried rice is from Semarang, combined with chewy tripe make this into a special fried rice --- albeit with a simple seasoning composition.
While traveling or on the roads to the city of Semarang (Central Java), you will find stalls serving fried rice with tripe. Because this dish is very familiar with the tongues of citizens of Semarang, your trip would not complete if you had traveled to the city but hadn’t had time to enjoy it. Because it is very popular, it isn’t only the indigenous people of Semarang who sell it, but in a number of Chinese restaurants in Semarang they make tripe fried rice as a mainstay menu --- one example of acculturation of Indonesia (Java) and Chinese.
A long time ago this fried rice was sold moving around and uniquely, the seller did not provide white rice. But it was the buyer who must prepare the rice himself (from his house). The seller only brought a frying pan, brazier, herbs and tripe that previously boiled. The rice was then mixed with tripe and spiced, this fried rice street style are delicious eaten while warm. Now the sellers have set up their own rice, they are no longer moving around but stay in certain places.
Regarding taste, tripe fried rice has a unique taste of shallots and the sweet soy sauce is strong. Aromatic shrimp paste, the black color due to the influence of sweet soy sauce, hot spicy, and very greasy. The most distinctive characteristic of this rice is indeed a lot of oil, but when we buy it we can demand that they use very little oil.
Here is a recipe NASI GORENG BABAT - SEMARANG which can be tried…
Tripe Fried Rice from Semarang (NASI GORENG BABAT - SEMARANG)
Of the many dishes in Indonesian cuisine treasures, only a few can be considered as a true national food. One of them is fried rice, because this cuisine knows no social class boundaries. Fried rice can be simply enjoyed on roadside stalls, carts peddlers, up to the restaurant and the buffet table at a party.
Fried rice actually comes from some character in Chinese culture, which does not like tasting cold food and also avoid having to dispose of leftovers a few days earlier. Hence, the cold rice that's fried to be served back at the dinner table. One of the typical kinds of fried rice is from Semarang, combined with chewy tripe make this into a special fried rice --- albeit with a simple seasoning composition.
While traveling or on the roads to the city of Semarang (Central Java), you will find stalls serving fried rice with tripe. Because this dish is very familiar with the tongues of citizens of Semarang, your trip would not complete if you had traveled to the city but hadn’t had time to enjoy it. Because it is very popular, it isn’t only the indigenous people of Semarang who sell it, but in a number of Chinese restaurants in Semarang they make tripe fried rice as a mainstay menu --- one example of acculturation of Indonesia (Java) and Chinese.
A long time ago this fried rice was sold moving around and uniquely, the seller did not provide white rice. But it was the buyer who must prepare the rice himself (from his house). The seller only brought a frying pan, brazier, herbs and tripe that previously boiled. The rice was then mixed with tripe and spiced, this fried rice street style are delicious eaten while warm. Now the sellers have set up their own rice, they are no longer moving around but stay in certain places.
Regarding taste, tripe fried rice has a unique taste of shallots and the sweet soy sauce is strong. Aromatic shrimp paste, the black color due to the influence of sweet soy sauce, hot spicy, and very greasy. The most distinctive characteristic of this rice is indeed a lot of oil, but when we buy it we can demand that they use very little oil.
Here is a recipe NASI GORENG BABAT - SEMARANG which can be tried…
Cooking Instructions
- 1
Heat the oil, then saute shallot and garlic until wilted.
- 2
Put the ground spices, and cook until aromatic.
- 3
Then add the tripe, cook until a little brown and slightly dried out.
- 4
Then add the cooked rice, leek and sweet soy sauce. Stir so that the rice does not clump, and season mix well.
- 5
Finally add in bouillon powder, pepper powder and salt. Stir, adjust the taste.
- 6
Remove and serve with complementary ingredients.
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