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A savory blend of pork, tofu, and rice, enriched with aromatic spices and sauces, makes it a cherished dish in Indonesian cuisine.
What is nasi bakmoy?
Nasi bakmoy is an Indonesian dish consisting of rice (nasi) topped with a savory mixture of minced or diced porkor chicken and tofu. The meat and tofu are usually cooked in a flavorful sauce made with soy sauce, garlic, and other spices. The dish is often garnished with fried shallots, sliced scallions, and sometimes a boiled egg. It’s a popular comfort food in Indonesia and is enjoyed for its rich, savory taste and satisfying combination of textures. It can be served with or without a soup. I like to serve it with a soup.
Nasi Bakmoy’s roots can be traced back to the influence of Chinese cuisine on Indonesian food culture. The dish is a testament to the centuries-old trade and cultural exchange between China and Indonesia. Over time, Indonesian cooks adapted the Chinese bakmoy to suit local tastes, creating Nasi Bakmoy. This fusion of culinary traditions showcases the ingenuity and adaptability of Indonesian cuisine.
Nasi Bakmoy (Minced Meat and Tofu Rice)
Ingredients
For meat and tofu:
- 500 g chicken/pork diced, from breast and/or thighs, leg quarters
- 500 g extra-firm tofu cut into small cubes
- 4 hard-boiled eggs
Seasonings: (adjust to your taste)
- 4 Tbsp kecap manis more if you like it sweeter
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- ½ tsp sugar
- 1 tsp chicken powder
- ¼ tsp ground white pepper
- ¼ cup water
- 1 tsp sesame oil to add last
- 1 stalk Green onion finely chopped
For kekian udang (fried prawn fritters):
- 200 g shrimp medium-large size (weight is after peeled and deveined)
- 1 clove garlic finely minced
- 70 g tapioca starch
- 20 g all-purpose flour
- 100 g eggs from 2 large eggs
- 1 stalk green onion finely chopped
- 1 tsp fish sauce
- 1 tsp chicken powder
- ½ tsp salt or more to taste
Aromatics:
- 6 cloves garlic minced
- 8 shallots diced
For soup:
- 1 litre chicken stock I use store-bought
- 3 stalks green onion white part, cut into 2-3 inch pieces
- ½ tsp chicken powder
- ½ tsp sugar
- ½ tsp salt or more to taste
- 1 tsp fish sauce
- ¼ tsp ground white pepper
Serve with:
- 4 cups cooked jasmine rice (the amount is up to you)
For garnish:
- Cilantro leaves
- Crispy fried shallots / bawang goreng
Instructions
Cook the meat and tofu :
Cook the rice:
- You can cook the rice following this recipe (double the recipe) if you need to, otherwise, just cook the rice the way you usually does it.
- Cut the tofu into 1-inch cubes. I sprayed them with a bit of non-stick spray and air fry them in the air fryer at 350 F (180 C) for 10 minutes or until light golden brown and crisp. You can also deep fry in oil until golden brown. Set aside
- Preheat about 1 Tbsp of oil in a large skillet. Stir fry the garlic and shallots in the oil until fragrant, about 3 minutes.
- Add the diced chicken/pork and cook until they turn opaque. Add the fried tofu pieces. Add the seasonings, except for the sesame oil and hard-boiled eggs (which I forgot here in the step-by-step photo LOL).
- Cook for another minute. Add the sesame oil last and give it a good stir. Have a taste and adjust to your preference. Remove from the skillet and set aside
Prepare the quick soup:
- Put all the ingredients for the soup in a small pot or saucepan. Bring to a boil and then lower the heat to simmer and cover. Let it simmer for about 15 minutes. Have a taste and adjust to your preference. Garnish with the finely chopped green part of the green onion
Prepare kekian udang (optional):
- Place the shrimp in a food processor and process into a paste, combine with the rest of the ingredients for kekian udang. It should form a paste. You can microwave a small portion to see how it tastes and adjust the seasoning to your preference. You can also boil a small amount in water to have a taste test
- You can prepare this ahead, cover, and store in the fridge for a day or two and fry them when you are ready to serve nasi bakmoy
When ready to serve nasi bakmoy:
- Fry the kekian udang when you are ready to serve nasi bakmoy. Preheat about 1-inch of oil over medium heat. When the oil is hot, use a spoon to scoop the shrimp paste and drop it into the hot oil. You can cook 3-4 pieces at a time.
- Fry until golden brown and place on an absorbent paper towel. You can probably get 10-15 pieces, depending on the size.
Assembling:
- Portion the rice into a plate (a deeper plate that can accommodate some soup). Top with the tofu and meat mixture, half of half boiled-eggs. Add some kekian. Ladle the soup around the rice (or serve the soup on the side). Top with some fried shallots (bawang goreng) on top of the meat tofu mixture
To serve:
- It is typically served with a squeeze of lime juice, some chopped bird's eye chili with kecap manis on the side.
- Tuck in and hopefully you enjoy them!
*Nutrition facts are just estimates and calculated using online tools*
Nasi Bakmoy is a delightful example of Indonesia’s ability to embrace and adapt to foreign culinary influences. Its savory blend of pork, tofu, and rice, enriched with aromatic spices and sauces, makes it a cherished dish in Indonesian cuisine. Whether you’re a seasoned food adventurer or a home cook looking to explore new flavors, Nasi Bakmoy will satisfy your taste buds and provide a glimpse into Indonesia’s vibrant culinary landscape.
