Nasi Goreng with Sweet Soy and Crispy Shallots

Sat, 24 Aug 2024 18:05:00 +0000

Nasi goreng means, plainly, fried rice — but calling it “Indonesian fried rice” undersells it the way calling paella “Spanish rice” undersells a whole national identity wrapped around a pan. This version leans hard into the ingredient that actually separates nasi goreng from every other fried rice on earth: kecap manis, a thick, treacly sweet soy sauce that caramelises against the hot wok until the rice turns a deep mahogany-brown and smells faintly of burnt sugar. Piled with shallots fried until properly crisp, it’s a dish built on two kinds of controlled char.

Pad Krapow with a Crispy Fried Egg

Thu, 01 Feb 2024 09:00:00 +0000

Krapow is the dish Bangkok eats when there is no time to think about what to eat: minced pork, blasted with garlic and chilli in a screaming-hot wok, sharpened with three kinds of soy and torn through with holy basil at the very last second. The twist here is the egg on top, fried the street-cart way: basted in hot oil until the white blisters into a lacy, crisp skirt around a yolk that’s still soft enough to break and run into the meat. Get that egg right and the whole plate lifts.

Stir-Fry - vo.rs

Nasi Goreng with Sweet Soy and Crispy Shallots

Pad Krapow with a Crispy Fried Egg