Simply pick your items for your simple plate
of nasi campur mixed rice.
Just when I thought I couldn't possibly eat one more plate
of nasi goreng, or mi - anything, Ubud emerged from the mists and with it: salad.
The strenuous trek was worth the effort once we settled in a small cove to feast on a lunch
of nasi jinggo while looking out to a seascape of majestic waves, green - speckled cliffs, and endless blue sky.
Warn your kids that outside Labuan Bajo, they're in for a diet
of nasi goreng, mie goreng, fish, repeat.
Not exact matches
Spicy chicken
nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful
of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
I'd recommend getting the jumbo size if there are four or more
of you because then you also get a good amount
of the fried chicken, chicken curry and satay chicken with the delicious sweet and spicy
nasi lemak sambal on the side that goes well with the half boiled egg.
Former Bon Appétit editor Ashlea Halpern and her boyfriend spent the last year traveling all over Asia and Australia, devouring
nasi padang in Indonesia, fried soup dumplings in China, and a lot
of other treats along the way.
We'll never forget
nasi padang (steamed rice with a bounty
of meat and vegetable dishes) in Indonesia or heaps
of sheng jian bao (fried soup dumplings) in China, even without the big - ticket splurges.
The national dish
of Malaysia, and popular in neighboring countries, is
nasi lemak, rice cooked in coconut milk.
I was shocked by the level
of customer service at Perodua PJ HQ after their recent renovation, they even provide ipad with free wifi for customers usage free
of charge while watching their car being service through the CCTV broadcasted to the huge LCD tv at the waiting lounge...
nasi lemak also provided!
Think Castaway meets The Beach and you'll find a happy medium for the trio
of quaint and tranquil islands that boast nothing but simplicity and all the
nasi goreng you can eat.
To most
of us Bali is a place
of sun and surf with just a hint
of the exotic and wonderful spicy (but not too spicy) food like
nasi goreng thrown in for good measure.
Local warungs and surfer style burger - pasta -
nasi joints still abound and it's not all top - notch gourmet, but a handful
of offerings are undoubtedly aspirational — your morning latte and smashed avo on artisanal toast are not out
of reach.
Other classic dishes which reflect the wide - ranging, cultural influences on Aruban cuisine include
nasi goreng, an Indonesian - style fried rice dish, and satay, skewers
of chicken or beef served with a tasty peanut sauce.
Visitors can also head to Blue Point, a steep cliff which is home to many low - budget but, tasty eateries, where you can munch on pancakes,
nasi goreng and burgers while savoring the beauty
of the ocean, and checking out the surfers below.
All three are graced with a handful
of warungs selling drinks including fresh coconuts and cold beer along with standard
nasi and mie dishes to keep you sustained.
After surfing, you can find a couple
of warungs on the road, along with a small market that sells cheap but tasty
nasi goreng, After sunset, there's not much to do here, so bring along your DVD player or video game console.
But if you like consistently good surf, sparkly black sand and the
nasi campur
of your dreams, then you?re going to want to pay Balian a little visit.
t's stock standard local fare —
nasi campur, mie goreng,
nasi goreng and so on are served in a comfortable setting (though with Indonesian TV at high volume) in the back blocks
of Gili Trawanagan village.
Its rendering
of Indonesian fried rice,
nasi goreng, for instance, features quality meats with rib - eye
of wagyu or fish with lobster tail.
Or just head to Grocer and Grind, where the great range
of international dishes hit the spot after eating one too many
nasi gorengs.
The main servings are Balinese style
nasi campur with a lot
of Read More...
French chef Philippe L'Obry has put together a menu that includes local favourites such as satay, rendang and
nasi goring, as well as Western dishes including an excellent Australian beef fillet with herbed mash, and a choice
of local seafood.
To most
of us Bali is a place for sun and surf with just a hint
of the exotic and wonderful spicy (but not too spicy) food like
nasi goreng thrown in for good measure.
Long story short, 2 days later I found half
of the missing ingredients that should have been in the
nasi goring, dried out in the warming draw.