Nasi Joj

[Kristy Suzuki]

As with almost every traditional dish, there are many versions of Nasi Goreng. Some are more complicated than others, calling for the use of dried shrimp (belacan) which, astonishingly, is now sold in large supermarkets in Australia as well as Asian stores.

On the other hand, day old cold rice is drier and harder, so the rice can be stir fried in the sauce in a way that makes it become caramelised which gives Nasi Goreng the signature colour and flavour.

First time cook nasi goreng, not only my husband loves it but our guests (Malaysian and Irish) enjoyed it.. Cook without shrimp pasta. Replace chicken with bacon. Will definitely cook again and try out your others recipe. Many thanks Nagi.

Pemerintah Kota Manado melalui Dinas Pariwisata setempat pada tahun 2004 (ada juga yang mengatakan pada pertengahan tahun 2005) menjadikan kawasan Wakeke, Kecamatan Wenang, Kota Manado sebagai lokasi wisata makanan khas Tinutuan
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Berdasarkan cerita dari mulut ke mulut atau bisa juga dianggap cerita isapan jempol, saya sempat mendengar bagaimana sejarah terciptanya bubur manado (tinutuan).

Akhirnya dengan pertimbangan ekonomi dan sedikit tambahan unsur kreatifitas, penduduk pada jaman itu akhirnya mulai memanfaatkan bahan makanan yang bisa mereka peroleh di pekarangan rumah atau di kebun, seperti labu, ubi, daun pepaya, kangkung, jagung, gedi dan dengan mencampurnya bersama sedikit nasi, mereka memasak semua bahan makanan itu secara bersamaan. Dan terciptalah bubur manado atau yang kita kenal dengan tinutuan, yang isinya beraneka ragam sayur dan bubur.

Cara memasak :
a. Cuci bersih beras,lalu di panci masukkan air, beras, singkong, ubi masak dengan api kecil sampai singkong dan ubi lembut.
b. Masukkan bawang putih, bawang merah, daun salam dan serai sambil terus diaduk, masukkan jagung dan labu kuning.
c. Tambahkan air bila diperlukan, masukkan garam lada dan kaldu jamur aduk rata lagi.
d. Setelah beras sudah menjadi bubur terakhir masukan semua sayuran aduk rata, koreksi rasa, angkat. Bubur Manado atau Tinutuan Siap disajikan.

Made it this evening using marinara mix instead of chicken and I threw in some Asian greens as i had them in the fridge. Shrimp paste was in the Asian aisle in my local Woolies as was kecap menis (although i already had some). Add a glass or two of Adelaide Hills rose for a delicious dinner!

Hi Nagi,
I tried to make this recipe tonight but was unsuccessful in getting my pan hot enough to caramelise. What brand portable gas stove do you use? We live in an apartment so our electric stove doesnt give me enough heat to cook anything.
Thank you!

When the Dutch occupied Suriname a lot of people from the island of Java in Indonesia emigrated to Suriname. With their arrival, they brought with them their delicious Nasi Goreng. Overtime the flavors of the Nasi in Suriname were influenced by other cultures living in Suriname which changed the amount and kind of herbs and spices used for the fried rice dish. The Surinamese Nasi is often served with Surinamese meat dishes such as Moksie Metie (mix of roasted meat), roasted chicken, accompanied with side dishes such as pickled cucumber and bakabana (fried plantain).

When making Surinamese Nasi, I, personally, never use a recipe. I just use whatever I have leftover at home and create a nice fried rice dish out of it. However, since I get asked a lot by friends how I make Nasi I decided to take my time to measure everything and try to use a limited amount of spices to create a basic Surinamese Nasi which you can make and adapt to your liking. Once you know how to make Nasi you can play around with things to make your own version.

To give the chicken fillet extra flavor I always cook the chicken with some garlic, ginger, kecap, bouillon/stock cube, butter, flat leaf parsley topped with a bit of water, just enough to cover the chicken. Once cooked I pull apart the chicken with two forks to get nice thin strips.

Surinamese Nasi is often served with some meat, such as Moksi Meti (mix of roasted meat), roasted chicken accompanied with strips of fried egg omelet as garnish and pickled cucumber and fried plantain as a side dish. These are just a few suggestions, there is obviously more you can serve with it.

First of all you are absolutely mistaking surinamese/indonesian nasi for nasi goreng. There is a major difference between the nasi created by javanese people in surinam (who eventually also started migrating to the netherlands) and the indonesian/dutch nasi originating from southeast asia you are referring to. Also you can absolutely heat up leftover rice without food poisoning when stored properly (this takes two seconds to google) and is preferred in a lot of recipes when making fried rice as hot rice tends to mush. And yes of course most people add different things but had you read the description you couldve seen that they were saying that themselves and that this recipe is a starting point

thank you so much for this recipe! growing up surinamese/Indonesian in a western country can be really hard especially when looking for authentic recipes, most of them will have been simplified leaving out things like trassi, laos etc. and it just never tastes the same as when my family used to make it but this one did! ?

Nasi (Hebrew: נָשִׂיא, romanized: nāśī) is a title meaning "prince" in Biblical Hebrew, "Prince [of the Sanhedrin]" in Mishnaic Hebrew. Certain great figures from Jewish history have the title, including Judah ha-Nasi,[1] who was the chief redactor of the Mishnah as well as nasi of the Sanhedrin.

In the time of the Roman Republic, the Romans recognized the nasi as Patriarch of the Jews and required all Jews to pay him a tax for the upkeep of that office, which ranked highly in the Roman official hierarchy.

After the Siege of Jerusalem (70 CE), in the time of the destruction of the Temple in Jerusalem and the Jewish diaspora, the office of nasi in Palestine was comparable with the office of exilarch in Mesopotamia.[4]

This position as patriarch or head of court was reestablished several years after the Bar Kokhba revolt.[5] This made the nasi a power which both Jews and Romans respected. The Jewish community in Mesopotamia, referred to by the Jews as Babylonia, also recognized him. The nasi had leadership and served as a political representative to the authorities while the religious leadership was led by Torah scholars. He had the power to appoint and suspend communal leaders inside and outside of Israel.

The Romans respected the nasi and gave extra land and let control of own self-supported taxes. Under Jewish law, the intercalary thirteenth month in the Hebrew calendar, Adar Bet, was announced by the nasi.[6]

The last nasi of the Palestinian Sanhedrin was Gamaliel VI (d. 425); the Byzantine Empire subsequently issued an edict recorded in the legal code of the Codex Theodosianus of 426 that transformed the nasi tax into an imperial tax deposited into the Aerarium, or Roman treasury.

The term nasi was later applied to those who held high offices in the Jewish community, and Jews who held prominence in the courts of non-Jewish rulers. The nasi were also prevalent during the 8th-century Frankish kingdom. They were a highly privileged group in Carolingian France. The Jews of Narbonne collaborated with Pepin the Short to end Muslim rule over their city in 759. The Jews accepted surrender and Pepin was able to hold off the Saracens in the Iberian peninsula. Pepin rewarded the Jews with land and privileges such as the right to judicial and religious autonomy. The heirs of the king and nasi held a close relationship until the tenth century.[7]

According to ethnologist Erich Brauer, among the Jews of Yemen, the title of nasi was conferred upon a man belonging to the community's most noble and richest family. There was no direct election for this post. In general, the nasi was also a scholar, well-versed in Torah, but this was not a condition for his office. Among his duties, he was a representative of the community in all its affairs before the government. He was also entrusted with the duty of collecting the annual jizya or poll-tax, as well as settling disputes arising between members of the community.[8]

Prior to Rabban Gamliel the Elder, no titles were used before anyone's name, in line with the Talmudic adage "Gadol miRabban shmo" ("Greater than the title rabban is a person's own name"). For this reason, Hillel the Elder has no title before his name: his name is in itself a title. Similarly, Moses and Abraham have no titles before their names, but an epithet is sometimes used to differentiate between biblical and historic personages, hence Avraham Avinu (Abraham 'Our Father') and Moshe Rabbeinu (Moses 'Our Teacher').

This recipe for nasi goreng was originally shared as part of The Travel Issue of my members-only platform EAT IT by hot for food. If you want other delicious ideas inspired by my global travels sign up to become a member. Annual members get a 14-day free trial, access to all the recipes from past issues, you're added to my IG close friends list for more behind-the-scenes access, and you'll be invited to live cook-alongs four times a year. Plus, there's always an awesome prize pack to be won with each issue release! This is a wonderful way to directly support the work I do with hot for food and you get lots in return.

I was lucky enough to get a recipe for nasi goreng from Chef Wayan at Surya Kembar Villas in Ubud, Bali. This is where we've hosted Live With Purpose Bali the last two times and it's such a magical venue.

I modified the recipe from Chef Wayan a little to make the recipe easier and so that you wouldn't have an issue sourcing the ingredients. The key to perfect fried rice is always cold, leftover rice. I mean, it doesn't have to be leftover, but after you steam the rice you need to let it cool. The fastest way to do this is to lay it out in an even layer on a large baking sheet and toss it in the fridge or freezer until it's very chilled. I usually just make it one day in advance and refrigerate it in a container.

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