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Nasi goreng dabai (a Sarawak speciality which the rice is fried with a seasonal native fruit called 'buah dabai' (Borneo olive)). Nasi goreng daging/kambing (fried rice with beef or mutton) Nasi goreng ikan masin (fried with salted fish) Nasi goreng kampung (fried with anchovies/leftover fried fish, kangkong)
Nasi paprik; Nasi goreng kampung (village-style fried rice) Nasi goreng cina (Chinese fried rice) Nasi goreng USA ["Westernised" fried rice, hence "USA", served with prawn (u-dang), squid (s-otong), and chicken (a-yam) Nasi masak merah (red-cooked rice) Nasi pattaya (despite the name, the dish originated in Malaysia) Telur bistik (stuffed omelette)
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice in thin fried egg or omelette. Despite its apparent reference to the city of Pattaya in Thailand , the dish is believed to originate from Malaysia , and today is also commonly found in Singapore .
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi goreng jawa (Indonesian for Javanese fried rice, Javanese: sega goreng jawa) is a Javanese-style of fried rice originated from Java, Indonesia. This dish can be found in Javanese cuisine and quite popular in Indonesia, especially Java. Commonly, this rice dish uses sambal ulek as seasoning and has a spicy taste. [4] [5]
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Nasi kapau (from Minangkabau nasi kapau) is a Minangkabau steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot town in West Sumatra, Indonesia. It is often describes as Minang version of nasi ramas or nasi campur (mixed rice). [1]