I’ve loved nasi goreng since first eating it decades ago in Newtown, but I’ve never made it. Your evocative and helpful post is about to change that. I was recently diagnosed with wheat intolerance, which was quite a surprise. Adapting to cooking well without wheat, rye and barley has been frustrating and slow. I’ve made many disappointing dishes that erode the joys of cooking and eating. Nasi goreng is a good fit for the new regime and I’ll try it out.
We did the cooking class at Warung Nia and it was so fantastic! Our teacher mentioned it is quite traditional to add fresh chicken blood to Nasi Goreng before serving.
Thank you for the recipes and also for stirring up the wonderful memories of a month spent in Bali some 20 years ago. We went right after the Kuta Beach bombings and tourism was dead as a result… but the island was stunning, the people SO kind and welcoming and the food… mmmmm is all I can muster.
So beautiful! What a generous thing, Mufu saying yes. A recipe carries a whole culture inside it — a family, a village, generations of hands doing the same thing until they got it right.
By handing theirs to you, Mufu trusted you with a piece of their identity. They gave you a piece of who they are, to carry across the world and keep alive with you. Thank you so much for sharing it with us.
I’ve loved nasi goreng since first eating it decades ago in Newtown, but I’ve never made it. Your evocative and helpful post is about to change that. I was recently diagnosed with wheat intolerance, which was quite a surprise. Adapting to cooking well without wheat, rye and barley has been frustrating and slow. I’ve made many disappointing dishes that erode the joys of cooking and eating. Nasi goreng is a good fit for the new regime and I’ll try it out.
We did the cooking class at Warung Nia and it was so fantastic! Our teacher mentioned it is quite traditional to add fresh chicken blood to Nasi Goreng before serving.
Absolutely salivating
Thank you for the recipes and also for stirring up the wonderful memories of a month spent in Bali some 20 years ago. We went right after the Kuta Beach bombings and tourism was dead as a result… but the island was stunning, the people SO kind and welcoming and the food… mmmmm is all I can muster.
It was so funny to read this. I live in Bali and I’ll never look at Nasi Goreng the same again.
So much yum in there. Thank you Jill. And you both look great. How did you ever leave the pool?
So beautiful! What a generous thing, Mufu saying yes. A recipe carries a whole culture inside it — a family, a village, generations of hands doing the same thing until they got it right.
By handing theirs to you, Mufu trusted you with a piece of their identity. They gave you a piece of who they are, to carry across the world and keep alive with you. Thank you so much for sharing it with us.
My tummy is rumbling.l. And this food looks so delicious, love a good Nasi Goreng
Thanks Jill 😊