How to Make Indonesian nasi goreng sauce

• In a small bowl, combine the soy sauce, kecap manis, oyster sauce, tomato ketchup, sambal oelek, palm sugar, and ground black pepper. Mix well until the sugar is dissolved. Set aside.
• Heat the vegetable oil in a pan over medium heat. Add the minced garlic, shallots, and ginger. Saute until fragrant and slightly golden brown.
• Pour the prepared sauce mixture into the pan. Stir-fry for a minute or two until the sauce thickens slightly and coats the ingredients evenly.
• Taste the sauce and adjust the seasoning if needed. You can add more soy sauce, kecap manis, or sambal oelek according to your preference.
• Remove the pan from the heat and let the sauce cool down to room temperature.
• Once the sauce has cooled, transfer it to an airtight container and refrigerate until ready to use.

The Indonesian nasi goreng sauce is traditionally served with nasi goreng, which is a fried rice dish. It is a popular street food in Indonesia and is often topped with a fried egg, crispy shallots, and fresh cucumber slices.

In conclusion, the Indonesian nasi goreng sauce is a flavorful brown sauce that combines the richness of soy sauce, sweetness from kecap manis, and a hint of heat from sambal oelek. It adds a delicious umami flavor to nasi goreng and enhances the overall taste of the dish.

Facts about the sauce:

1. Nasi goreng is a staple dish in Indonesian cuisine and the sauce plays a vital role in its flavor profile.
2. The combination of soy sauce, kecap manis, and oyster sauce gives the sauce its savory and sweet notes.
3. Sambal oelek, a popular chili paste in Indonesian cuisine, adds a spicy kick to the sauce.
4. The sauce can be customized by adjusting the amount of chili paste or sweet soy sauce to suit personal taste preferences.
5. The sauce can be used as a marinade for meat or seafood dishes, or as a dipping sauce for spring rolls or dumplings.