Hungarian-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically uses ingredients like kecap manis (sweet soy sauce) and shrimp paste, this Hungarian adaptation incorporates Hungarian paprika, sausages, and sour cream to give it a distinct Hungarian flavor profile. The spices and ingredients used in this recipe have been carefully selected to create a harmonious blend of Indonesian and Hungarian cuisines. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 4 Hungarian sausages, sliced 4 Hungarian sausages, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon Hungarian paprika 1 teaspoon Hungarian paprika
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons sour cream 2 tablespoons sour cream
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced sausages and cook until browned. Remove from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced red bell pepper and cook for another 2-3 minutes.
5. 5.
   Sprinkle the Hungarian paprika over the vegetables and stir well to coat.
6. 6.
   Add the cooked rice to the pan and mix it with the vegetables.
7. 7.
   Stir in the tomato paste, soy sauce, and sour cream. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Hungarian-style Nasi Goreng hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hungarian sausages — Use high-quality sausages with a good balance of spices. If Hungarian sausages are not available, you can substitute with any smoked or spicy sausages.
• Hungarian paprika — Opt for sweet or mild Hungarian paprika for a milder flavor. If you prefer a spicier kick, use hot Hungarian paprika instead.
• Sour cream — Choose full-fat sour cream for a creamy and rich flavor. If you prefer a lighter option, you can use Greek yogurt as a substitute.

Tips & Tricks

• For an extra burst of flavor, add a pinch of caraway seeds or smoked paprika to the dish.
• If you prefer a vegetarian version, you can replace the sausages with grilled tofu or tempeh.
• To make it more Hungarian, serve the Nasi Goreng with a side of pickles or sauerkraut.
• Customize the spiciness by adjusting the amount of Hungarian paprika to your taste.
• Leftover Nasi Goreng can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Hungarian-style Nasi Goreng as a main dish, accompanied by a fresh cucumber salad or a side of pickles. Sprinkle some extra chopped parsley on top for a pop of color and freshness.

Presentation advice

To elevate the presentation, consider serving the Nasi Goreng in individual bowls or on a large platter. Garnish with a sprig of fresh parsley and a drizzle of sour cream for an attractive finishing touch.