The Jakarta Post
One can put various twists on fried rice, or nasi goreng, and Hotel Indonesia Kempinski Jakarta's chef de cuisine, Prasetyo Widodo, came up with the idea of adding kluwak (black nut), a type of plant typically found in Southeast Asia, to his fried rice.
“I use kluwak to highlight its usage in Indonesian cuisine,” he said, adding that the plant was used in various Indonesian dishes, such as rawon, ikan gabus pucung and sop konro.
“I [also] mix kluwak with seafood, because the shrimp has a savory taste and kluwak has a pleasant aroma and a bit of a bitter taste. When added with crab meat, it creates a refreshing aroma.”
Prasetyo offered advice for those wishing to try and cook the dish at home. This includes the tip to use only cold steamed rice to produce a more dry result, small shrimps with a ratio of 51-60 shrimps per kilogram for a more savory taste, mud crab as, it has a lot of meat, and only the head part of bean sprouts to create a more crispy taste.
He added that cooking fried rice required a large, hot fire. “If you use a hot fire, each grain of the rice will be separated, which means it gets a little bit burnt to create a charred [sensation]." (kes)
Ground spices (kluwak paste)
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