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Wok eggs, fried rice and hot Dry Noodles.
Declared one of five national dishes by the Indonesian Ministry of Tourism, salty, subtly sweet nasi goreng (fried rice) is a simple, commonplace meal and eaten at any time of the day. Kecap manis, or Indonesian sweet soy sauce, is a key flavoring; we find that a combination of regular soy sauce and brown sugar is a decent approximation. We also substitute fish sauce for the shrimp paste that lends loads of umami to some versions of the dish. For the best-textured nasi goreng, it’s essential to use rice that has been cooked in advance and chilled. Aromatic jasmine rice is our preference, but any long-grain white rice is fine. (To cook just enough rice specifically for this recipe, rinse and drain 1½ cups jasmine or regular long-grain white rice, then add to a large saucepan along with 2¼ cups water. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a kitchen parchment–lined baking sheet or a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled, at least two hours.) To serve this Indonesian style, top the rice with fried eggs and with slices of cucumber and tomato.
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