The Jakarta Post
Nasi goreng kambing (lamb fried rice) is among the most popular versions of fried rice in Indonesia. The Dharmawangsa Jakarta’s junior sous chef, Wahyudin, is giving it a twist by adding aromatic fried shallots and curry powder.
Wahyudin also highlights the difference between cooking rice for daily consumption and rice for fried rice. “When it comes to fried rice, use 5:6 as the ratio, 5 cups is for the rice and 6 cups is for water, so the result won’t be too soft,” he explained. (asw)
Read also: ‘Soto’ recipes from chefs to try at home
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