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Recipe
Bavarian-style Nasi Goreng
Bavarian Fusion: A Twist on Indonesian Nasi Goreng
4.8 out of 5
In the heart of Bavaria, we bring you a unique fusion of flavors with our Bavarian-style Nasi Goreng. This dish combines the traditional Indonesian fried rice with the rich and hearty ingredients of Bavarian cuisine. Get ready to experience a delightful blend of spices and textures that will transport you to a culinary adventure like no other.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free (if using gluten-free sausages and soy sauce), Dairy-free, Nut-free, Low-carb (moderate portion)
Allergens
Mustard, Soy (in soy sauce)
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Low-sodium
Ingredients
While the original Indonesian Nasi Goreng is typically made with ingredients like shrimp paste, kecap manis, and Indonesian spices, our Bavarian-style Nasi Goreng incorporates Bavarian sausages, sauerkraut, and mustard to infuse the dish with the distinct flavors of Bavarian cuisine. This adaptation adds a savory and tangy twist to the traditional fried rice, creating a unique and delicious fusion. We alse have the original recipe for Nasi goreng, so you can check it out.
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2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
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4 Bavarian sausages, sliced 4 Bavarian sausages, sliced
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1 cup (235ml) sauerkraut 1 cup (235ml) sauerkraut
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tablespoons mustard 2 tablespoons mustard
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 teaspoon paprika 1 teaspoon paprika
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley for garnish Fresh parsley for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 6g
- Carbohydrates (total, sugars): 30g, 2g
- Protein: 12g
- Fiber: 3g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a large pan over medium heat.
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2.Add the diced onion and minced garlic to the pan and sauté until golden brown.
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3.Add the sliced Bavarian sausages to the pan and cook until lightly browned.
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4.Stir in the sauerkraut and cook for an additional 2 minutes.
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5.Add the cooked rice to the pan and mix well with the sausages and sauerkraut.
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6.In a small bowl, combine the mustard, soy sauce, paprika, salt, and pepper. Pour the mixture over the rice and stir until well coated.
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7.Cook for another 5 minutes, stirring occasionally, until the flavors are well combined.
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8.Remove from heat and garnish with fresh parsley.
Treat your ingredients with care...
- Bavarian sausages — Use traditional Bavarian sausages such as bratwurst or weisswurst for an authentic flavor.
- Sauerkraut — Rinse the sauerkraut before using to reduce its tanginess if desired.
- Mustard — Choose a Bavarian-style mustard for a more authentic taste.
- Soy sauce — Opt for a low-sodium soy sauce if you prefer a less salty dish.
- Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and flavor.
Tips & Tricks
- For added Bavarian flavor, serve the Nasi Goreng with a side of Bavarian pretzels.
- If you prefer a spicier kick, add a dash of Bavarian sweet mustard to the dish.
- Customize the dish by adding diced bell peppers or mushrooms for extra texture and flavor.
- Leftover Nasi Goreng can be transformed into delicious fried rice balls by shaping the mixture into balls, coating them in breadcrumbs, and frying until golden brown.
- Experiment with different types of Bavarian sausages to find your favorite flavor combination.
Serving advice
Serve the Bavarian-style Nasi Goreng hot, garnished with fresh parsley. Accompany it with a side of Bavarian pretzels and a dollop of Bavarian sweet mustard for an authentic Bavarian experience.
Presentation advice
For an appealing presentation, mound the Bavarian-style Nasi Goreng in the center of a plate and garnish with a sprig of fresh parsley. Place a Bavarian pretzel on the side and drizzle a swirl of Bavarian sweet mustard around the plate for an artistic touch.
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