Verawaty's Nasi Goreng
A recipe made lovingly with her Mum.
Nasi Goreng is one of Indonesia's most loved street foods. Eaten at roadside stalls, in family kitchens, and at late-night markets across the archipelago. Verawaty's version starts with a special sauce she developed herself: a slow-cooked blend of dried shrimp, candlenuts, shallots, and garlic that becomes the flavour backbone of the whole dish. Without it, it's just fried rice. With it, it's the real thing.
This is a Chicken Nasi Goreng, made with fragrant kecap manis, light soy sauce, and a generous handful of crispy fried shallots on top of every pack. Verawaty spent time experimenting to get the balance right - including a carefully developed non-spicy version that still delivers the full depth of authentic nasi goreng. The recipe came together during her mum's recent visit, the two of them cooking side by side, and it shows. Some food just carries that kind of warmth.
Made with ❤️ by Verawaty
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Verawaty's Nasi Goreng
A recipe made lovingly with her Mum.
Nasi Goreng is one of Indonesia's most loved street foods. Eaten at roadside stalls, in family kitchens, and at late-night markets across the archipelago. Verawaty's version starts with a special sauce she developed herself: a slow-cooked blend of dried shrimp, candlenuts, shallots, and garlic that becomes the flavour backbone of the whole dish. Without it, it's just fried rice. With it, it's the real thing.
This is a Chicken Nasi Goreng, made with fragrant kecap manis, light soy sauce, and a generous handful of crispy fried shallots on top of every pack. Verawaty spent time experimenting to get the balance right - including a carefully developed non-spicy version that still delivers the full depth of authentic nasi goreng. The recipe came together during her mum's recent visit, the two of them cooking side by side, and it shows. Some food just carries that kind of warmth.
Made with ❤️ by Verawaty
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A recipe made lovingly with her Mum.
Nasi Goreng is one of Indonesia's most loved street foods. Eaten at roadside stalls, in family kitchens, and at late-night markets across the archipelago. Verawaty's version starts with a special sauce she developed herself: a slow-cooked blend of dried shrimp, candlenuts, shallots, and garlic that becomes the flavour backbone of the whole dish. Without it, it's just fried rice. With it, it's the real thing.
This is a Chicken Nasi Goreng, made with fragrant kecap manis, light soy sauce, and a generous handful of crispy fried shallots on top of every pack. Verawaty spent time experimenting to get the balance right - including a carefully developed non-spicy version that still delivers the full depth of authentic nasi goreng. The recipe came together during her mum's recent visit, the two of them cooking side by side, and it shows. Some food just carries that kind of warmth.
Made with ❤️ by Verawaty
