goreng

Goreng is a common term in Indonesian and Malay for fried. It is not a dish by itself but a method used to prepare a wide range of foods by cooking them in hot oil.

Etymology and usage: From Malay and Indonesian languages; "goreng" describes fried foods and appears in compound dish names such as nasi goreng ("fried rice"), mie goreng ("fried noodles"), ayam goreng ("fried chicken"), ikan goreng ("fried fish"). The passive form "digoreng" is also used.

Examples and preparation: Nasi goreng blends day-old rice with garlic, shallots, chilies, kecap manis, and sometimes shrimp paste; served with accompaniments such as fried egg, cucumber, and prawn crackers. Mie goreng features similar seasonings and vegetables and often meat or seafood. Gorengan refers to fried snacks such as tempe goreng, tahu goreng, pisang goreng. Techniques range from shallow pan-frying to deep-frying; oil temperature, moisture, and crispness are important.

Cultural context: Widely found in Indonesia, Malaysia, Singapore, and Brunei; an important component of street food and home cooking; regional variations reflect tastes, including level of heat, sweet-soy flavor, and spice blends.