Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia.

You can eat it with fried salted fish and sambal terasi to accentuate it.Nasi goreng ( English pronunciation: / ˌ n ɑː s i ɡ ɒ ˈ r ɛ ŋ/) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. Although creamy and tasty, sayur lodeh always needs some extra kick. Sometimes a slice of big red/green chilli is added, but in general, the dish is not spicy at all.

Sayur lodeh has a light creamy taste and a strong hint of galangal and salam leaf. It’s possible to feature tens of different sayur lodeh recipes in one cooking blog. As long as you use shallots, garlic, coriander, galangal and salam leaves, there is no exact rule on what makes sayur lodeh. Some use shrimp paste, some don’t, some put turmeric and other people like it just plain white. The spices used are also slightly different from one person to the next. It’s basically a soup with a base of coconut milk, enhanced with a little bit of this and that. Sayur lodeh is made of different vegetables, and similar to sayur asem, the ingredients used are not really fixed (except when used in a ceremony, as each ingredient must represent specific meaning). Each ingredient in the dish has symbolic meaning, believed to ward off possible calamity. In Javanese tradition, sayur lodeh is an important part in a selamatan (a traditional Javanese ceremony).

It’s a typical dish in home cooking and is associated with Javanese cuisine. Sayur lodeh is a popular Indonesian soup, made of vegetables and coconut milk.

Cookpad sayur lodeh