Nasi Goreng Kampung
The Secret Weapon: Bumbu Dasar (The Mother Pastes)
Drop a spoonful of pungent bumbu paste into a hot carbon-steel wok and let the oil spit, because Indonesian fried rice relies on pounding this foundation long before you ever scrape in the day-old jasmine rice. We’re building layers of deeply savory flavor, rich with the maritime funk of roasted shrimp paste and crispy anchovies, starting with an infused oil that will make your kitchen smell exactly like a Jakarta street stall. Fry an egg until the edges crackle, slide it on top, and break the yolk.
Before you start
Cook and chill the rice in a pinch.
If you forgot to save day-old rice, cook a fresh batch with slightly less water, spread it flat on a baking sheet, and freeze it for 20 minutes to artificially dry the surface before frying.
Ingredients
- shallots6 med
- garlic3 med cloves
- green or red Thai chilies5 med
- Indonesian terasi or Thai shrimp paste1 tsp
- coarse kosher salt1/2 tsp
- neutral cooking oil3 tbsp
- small dried Asian anchovies1/3 cup
- eggs2 large
- cooked jasmine or long-grain white rice3 cup
- sweet soy sauce1 tbsp
- ground white pepper1/2 tsp
- mushroom bouillon or MSG1/2 tsp
- water spinach or robust spinach2 cup
Method
- 01
Create the foundational bumbu paste.
Pulse the shallots, garlic, chilies, shrimp paste, and salt in a food processor until finely minced, stopping before it turns to liquid. If you have the time and a mortar and pestle, pound it by hand for an even better, rustic texture.
- 02
Infuse the cooking oil with anchovies.
Heat a large wok or skillet over medium heat, add the oil, and fry the dried anchovies for 2 to 3 minutes until golden and crisp. Remove them with a slotted spoon and drain on a paper towel, leaving the savory infused oil in the pan.
- 03
Sauté the paste to unlock the flavor.
Drop your minced bumbu into the anchovy-infused oil and cook over medium heat for 3 to 4 minutes. The raw, sulfurous smell will cook off, the paste will darken slightly, and it will separate from the oil, smelling deeply sweet and nutty.
- 04
Scramble the eggs into the spices.
Push the sautéed paste to one side of the wok, crack the eggs into the empty space, and let them set for 10 seconds. Vigorously scramble the eggs until they are cooked through and mixed into the paste.
- 05
Fry the rice over maximum heat.
Crank the heat to high, add the cold rice, and use your spatula to press down and break up any clumps. Toss aggressively so every single grain is coated in the bumbu and egg.
- 06
Season and caramelize.
Drizzle the sweet soy sauce around the hot upper edges of the wok so it caramelizes instantly, then sprinkle in the white pepper and bouillon. Toss constantly for 3 to 5 minutes until the rice is slightly toasted and fragrant.
- 07
Wilt the greens and assemble.
Add the water spinach and toss for 30 to 60 seconds, just until wilted but still crunchy. Turn off the heat, fold in half of the reserved crispy anchovies, and serve garnished with the remaining anchovies, a runny egg, and sliced cucumber.
Notes
Don't rush the bumbu.
Cooking the spice paste until the oil separates and the raw smell turns nutty is the single most important technique in Indonesian cooking. Under-cooked paste will ruin the dish.
The secret is in the cold rice.
Always use day-old rice that has been refrigerated. The chilling process dehydrates the grains, ensuring they fry up individually instead of turning into a clumpy, soggy mess.