5 Minute Bangkok Coconut and Strawberry Cake Recipe

With your family, enjoy the delicious and delectable strawberry juice.

Nasi Goreng literally means “fried rice” in Indonesian and Malaysian, and that’s precisely what it is! It’s mostly rice, with a small amount of meat and only onion for vegetables. The sauce, which is created with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelizes it as it cooks, sets it apart from other Fried Rice meals.

To make a meal out it, it’s typically served with a sunny side up egg (love how the yolk flows into the rice!) and a side of fresh cucumber and tomato (no dressing).

5 Minute Bangkok Coconut and Strawberry Cake Recipe

Difficulty: Advanced Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr Servings: 5


The classic Indonesian fried rice dish Nasi Goreng is traditionally served with a fried egg.
I adore the rice's distinct dark brown,caramelized color!
It's a simple recipe that doesn't require any uncommon ingredients, and it's one of my favorite Indonesian dishes
which I'm sure you'll enjoy as well.



  1. Rice

    In pan with 400ml boiling water, place the rice. 
    Stir once, bring to low simmer, then cover and turn off the heat. 
    Cook for 15 minutes, then remove from the fire and cover with damp tea towel or cloth for minutes. 
    Fluff with fork, then put on baking dish and chill, preferably overnight.
  2. Chicken
    • In big skillet or wok, heat the oil over high heat.
    • Stir in the chile and garlic for 10 seconds.
    • Cook for minute after adding the onion.
    • Cook for minute or until chicken is largely cooked through and touch caramelized, then add tbsp kecap manis and cook for another minute or until chicken is mostly cooked through and bit caramelized.
  3. Spices Paste

    In small blender or mortar, combine all of the paste ingredients and whizz or pound until smooth.

  4. Egg
    In large frying pan, heat tablespoon of oil over medium heat. 
    Pour in the beaten egg and use spatula to pull large flakes of cooked egg into the center of the omelet as it cooks. 
    Cook for few minutes more like this, then put the rest of the egg to cool fully. 
    Before cutting the omelet into long, thin shreds, flip it over and set it aside to cool.
  5. Beans
    Cook the beans for minutes in pan of boiling salted water. 
    Drain and rinse under cold water before setting aside.
    Cook until the garlic is golden, then add the eggs and cook until they are semi-set and brown around the edges.
  6. Fry until the rice is heated through, breaking up any clumps as you go, then add the kecap manis, soy sauce, spring onion, and chile.

    Add the spice paste and then the rice, breaking it up as you go. Stir in the soy sauce, spring onion, and chili.
  7. Serving
    Place the nasi goreng on warmed plates and serve. 
    Serve with prawn crackers with cucumber and tomato on the side of each plate, topped with crispy fried onions.



1. Kecap Manis (also known as Ketjap Manis) is a thicker Indonesian sweet soy sauce than other soy sauces. Sometimes simply referred to as "sweet soy sauce."

It's also simple to design your own!

Over medium heat, add 1/4 cup conventional soy sauce (I use Kikkoman) and 1/4 cup brown sugar. Bring to a low heat and reduce until the consistency is similar to maple syrup. When it cools, it will thicken even more.

2. Chilli - I use 2 birds eye or Thai red chillies, which give it a slight heat without making it spicy. Taste and adjust accordingly. Chilli paste can also be substituted; add it after the rice has been added.

Even without the shrimp paste, it's delicious. 
tablespoon fish sauce OR extra kecap mansi

3. Storage - ike any fried rice, it stores well in the fridge for a dayor two before becoming a little dry.
With a splash of water and a microwave, 
you may revive it and make it warm and moist once more!
If you freeze it, do the same thing.

4. Nutritional information per serving, including the egg

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