Nasi Goreng is readily available in almost all
Indonesian and
Malay restaurants, and most are probably quite appetizing. However, the best
Nasi is often found not in a restaurant, but
peddled by vendors on the street. These vendors push a cart up and down the street in search of hungry customers seeking
a cheap and filling meal. The cart is armed with all necessary
ingredients and hardware to prepare the simple
rice dish. The vendor works his magic by tossing various spices, vegetables and meats into a
wok, then mixing in the rice. After a few minutes dinner is served in the classic brown
wax paper. For those with
cast-iron stomachs, this is the only way to enjoy
Nasi Goreng... but don't forget the
sambal! Always with
sambal.
Next street food writeup: Sate Ayam