Nasi goreng is Indonesia’s beloved fried rice, and its signature flavor comes from a fragrant spice paste. This homemade nasi goreng paste combines shallots, garlic, chilies, terasi (shrimp paste), and kecap manis to create a deeply savory, slightly sweet, and spicy base that elevates any fried rice. Making your own paste is quick, uses pantry-friendly ingredients, and lets you control the heat and salt, giving you a fresher and more vibrant result than store-bought versions.
Ingredients
- 6 shallots, peeled and roughly chopped (about 1 cup / 150 g)
- 4 cloves garlic, peeled
- 3 red bird’s eye chilies (adjust to taste), stems removed
- 2 red chilies (such as Fresno or red jalapeño), seeded if desired
- 1 tablespoon (15 g) terasi (Indonesian shrimp paste) — see Tips for substitutes
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) sugar
- 2 tablespoons (30 ml) kecap manis (sweet soy sauce)
Instructions
- Place the shallots, garlic, bird’s eye chilies, red chilies, terasi, salt, and sugar in a food processor or blender. Pulse until a coarse paste forms, scraping down the sides as needed. If the mixture is too dry, add 1–2 teaspoons of water to help it blend.
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the spice paste and cook, stirring frequently, for 5–7 minutes. The paste will darken slightly and become very fragrant. It should sizzle gently; if it splatters, lower the heat.
- Add the kecap manis and stir to combine. Cook for another 2–3 minutes, until the paste is thick, glossy, and the oil starts to separate slightly from the paste.
- Remove from heat and let cool completely before using or storing.
Tips
- Terasi substitutes: If you can’t find terasi, use 1 teaspoon of Thai shrimp paste (kapi) or 1–2 mashed anchovy fillets. The flavor will be slightly different but still delicious. For a vegetarian version, omit the terasi and add 1 teaspoon of soy sauce or a pinch of smoked paprika for depth.
- Control the heat: The bird’s eye chilies are very spicy. For a milder paste, remove the seeds and membranes, or reduce the number of chilies. For extra heat, add more or include the seeds.
- Toast the terasi: For a more complex flavor, toast the terasi in a dry pan over low heat for 1–2 minutes per side before adding it to the blender. This intensifies its aroma but can be skipped for convenience.
- Cook the paste properly: Don’t rush this step. Cooking the paste thoroughly (until the oil separates) is key to developing the flavor and removing the raw taste of the aromatics. If the paste sticks to the pan, add a splash of water, not more oil.
Serving Suggestions
Use this paste to make nasi goreng: fry 3 cups (540 g) of cold cooked rice with 2–3 tablespoons of the paste per serving, along with your choice of protein (chicken, shrimp, or tofu). Top with a fried egg, sliced cucumber, and a sprinkle of fried shallots. The paste also works as a marinade for grilled chicken or as a flavor base for stir-fried noodles.
Variations
- Seafood paste: Add 1 tablespoon of dried shrimp (soaked and drained) to the blender for an extra umami punch.
- Sweet and smoky: Substitute 1 teaspoon of the sugar with palm sugar (gula jawa) and add 1/2 teaspoon of smoked paprika.
- Lemon-grass twist: Add 1 stalk of lemongrass (white part only, thinly sliced) to the blender for a citrusy aroma.
- No-shrimp paste version: Omit the terasi and add 1 tablespoon of miso paste or 1 teaspoon of fish sauce for a similar savory depth.
Storage and Reheating
Store the paste in an airtight container in the refrigerator for up to 1 week. To keep it longer, freeze it in ice cube trays (about 1 tablespoon per cube) for up to 3 months. Reheat by thawing in the refrigerator overnight or directly in a hot pan with a little oil. Always bring the paste to a simmer when reheating to ensure it’s hot throughout.
Frequently Asked Questions
Can I use this paste for fried rice immediately? Yes, you can use it right away, but the flavor will be even better if you let it rest for at least 30 minutes. The paste can be used directly after cooking and cooling.
How much paste should I use per serving of rice? For 1 serving of fried rice (about 1 cup / 180 g of cooked rice), use 1–2 tablespoons of paste, depending on your taste. Start with less and add more.
What if I don’t have kecap manis? Kecap manis is a sweet soy sauce. You can substitute with 1 tablespoon of regular soy sauce mixed with 1 teaspoon of brown sugar or molasses. The flavor will be slightly less syrupy but still good.
Is terasi the same as belacan? Terasi (Indonesian) and belacan (Malaysian) are both shrimp pastes, but they differ slightly in texture and flavor. Belacan is typically drier and more crumbly. You can use them interchangeably in this recipe.
Can I make this paste without a food processor? Yes, use a mortar and pestle. Grind the aromatics and terasi into a paste, then proceed with the cooking steps. It will take a few extra minutes but works well.
Why is my paste bitter? Bitterness can occur if the garlic or chilies are burned during cooking. Keep the heat at medium and stir frequently. Also, make sure to remove the seeds from the chilies if they are very dark, as seeds can add bitterness.
Related
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- Poha Recipe in Hindi: Easy Flattened Rice Breakfast
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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