Nasi Bakar refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaves secured with lidi semat (here I used toothpicks) and grilled upon charcoal fire. The burned banana leaves produced a unique aroma upon the rice. (source: Wikipedia) IG @jenscookingdiary @jenscookdineandtravel

I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.

MY VERSIONBEST WAY TO ENJOY RICEALL TIME FAVOURITELOVING IT

SPICY but FAB

The only difficult part of this cooking is actually finding the banana leaf. It’s not always available in my local asian store.“ Coconut rice is cooked with aromatic herbs topped with tuna and basil and then wrapped with banana leaves and grilled to perfection. Can be made with rice cooker or stove-top “Nasi bakar is my definition of fancy comfort food !!!

The Indonesian food that I had for lunch today wasn't nasi goreng, but it reminded me of it. This came out so much better than that dish that I had at an Indonesian restaurant ages ago!Taste the spicy pepper before cooking it. If it's not spicy, then the dish won't be spicy. You can switch out the fish sauce for Indonesian seasonings, but since I don't have any, I used fish sauce. Recipe by Urinbou

I love spicy food, and this menu is quite common in restaurants or streets in Indonesia, but rarely found (with a good taste) in my city. So, once I searched for the recipe from google (sorry I lost the link), I found this wonderful one, the best flavor of all, even from the restaurants that I ever ate. Sweet, savory and spicy, taste better with warm steam rice. 😘😘😘

Fried rice is a food that comes from Indonesia, which has a diverse variety with uniform distribution throughout the region. The cuisine is included in the main course and usually served hot. Its main ingredient is rice fried with the addition of meat, vegetables and spices - usually also added soy sauce. Because of the proximity of the history of the Dutch nation, it is also a very well known cuisine there.Fried rice with chicken and seafood mixture is sometimes boring, so there is no harm in trying salted fish fried rice. Alloy fried rice and salted fish (types of jambal roti) fried rice makes it special from other fried rice because the scent of the mixture of salted fish. The taste of salted fish in the mouth gives different sensations when eating this dish. Aroma of salted fish is appetizing with bread, it makes the tongue can not speak. Regular breakfast and lunch for the family, the taste of fried rice is more special because there is a sensation of spiciness.Salted fish are marinated fish, then dried in the sun to dry. It is a method of preserving fish meat, which is usually done traditionally. In this recipe, all kinds of dried salted fish can be used. It would be better if using fish with meat rather thick, so it is not easily lost the sensation of taste . Here is a recipe "salted fish fried rice", a variation known throughout Indonesia.

Many years ago I worked with an ex royal marine who had traveled the world and we discovered that we had a common interest in food and he told me that on board ship the chef would save whatever meat or bacon or sausage was left over each day and on a friday would use it up with rice and make a what he called a nasigoren, I made this many times over the years and later discovered it was based on a nasi goreng which the chef probably came across in Indonesia, so here is my version and in tribute to scouse my old colleague from my time with the navy.

I got some precious anchovies from Medan, very famous in Indonesia. I turn the anchovies into this savory fried rice. The color should be light brown, it looks a bit yellow here due to lighting.