tag:blogger.com,1999:blog-1608856230855277801.post6631498033593321145..comments2023-10-15T10:50:31.117+02:00Comments on Our Cooking Lab: Cooking Nasi Goreng : BasicValenciahttp://www.blogger.com/profile/04776686555392541675noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1608856230855277801.post-33614654292656096102012-12-07T18:13:18.727+01:002012-12-07T18:13:18.727+01:00Hello...two cents of opinion (or should I say, two...Hello...two cents of opinion (or should I say, two tbsp of garlic since we're in a lab :p)<br /><br />I think what makes the abang2 fried rice "dry" has something to do with (like enca said) big flame which quickly dries up the water content in the rice (and makes the rice fried faster). Unlike our home cooking where we usually use small/medium flame in order to have enough time to stir the rice...(due to limitation in wok size also)<br /><br />Second possible thing is due to type of rice (loves water or not, if you know what I mean) and also if we use newly cooked rice, the resulted fried rice will be wetter compared to, let's say, if we use morning rice for evening cooking.<br /><br />So in short, I think not so easy to make dry (abang2) fried rice at home without big flame and big wok (which gives the unique aroma and taste)...In any case I still love both versions yummy...^^mcmaczhttps://www.blogger.com/profile/18058657347290398810noreply@blogger.comtag:blogger.com,1999:blog-1608856230855277801.post-47674453072513086212012-11-16T04:06:20.755+01:002012-11-16T04:06:20.755+01:00Hi Indra,
Instant seasoning basically replace the ...Hi Indra,<br />Instant seasoning basically replace the shallot, onion, salt, and sauces. I rarely use that actually, you can try and compare.<br /><br />I'm not sure whether it's like abang2 one or the wet one. Can you explain what do you mean by the wet type fried rice?<br />I think, the unique taste of street fried rice is the big flame and cast iron wok they use. Somehow, the aroma and taste of that is irreplaceable.<br /><br />Thanks Indra! <br />you're the 'pertamax' owner of this blog<br />(haha, if you know what i mean)Valenciahttps://www.blogger.com/profile/04776686555392541675noreply@blogger.comtag:blogger.com,1999:blog-1608856230855277801.post-37207016381692218092012-11-16T03:52:25.640+01:002012-11-16T03:52:25.640+01:00Thanks for the recipe!
I usually cook with Indofo...Thanks for the recipe!<br /><br />I usually cook with Indofood Fried Rice Instant Seasoning, by far that is the best seasoning. Next time I should try to cook with your recipe :D<br /><br />Btw, this recipe will make the fried rice very dry (typical "nasi goreng abang2", roadside nasi goreng) or a bit wet?<br /><br />Keep posting :))Indrahttps://www.blogger.com/profile/10062525123347335060noreply@blogger.com