Traditionally, Indonesian fried rice, or , consists of pre-cooked rice stir-fried with prawn, eggs, tamarind, chili, and coriander. But there are an infinite number of variations to be made by simply adding a dollop of WORLDFOODS Indonesian Fried Rice ‘Nasi Goreng’ Paste, a concentrated medley of herbs and spices that I often throw into the pan with my leftover rice and whatever I have lingering in my kitchen drawers.
Umi Nom in Brooklyn, NY
Last Thursday, I went to King Phojanakong’s new Brooklyn restaurant for a friends and family night to try some of King’s new dishes before it officially opens to the public. Occupying a space that was previously a laundromat, the restaurant is hidden amongst small local Mexican eateries and modest neighborhood bodegas. You have to be willing to walk a little further (up the stairs in the case of , or on the subway for Umi Nom) to get a taste of King’s food, which takes a tapas-style approach to dining, but it’s worth the few extra steps.
Umi Nom is a long, narrow restaurant, with a dark wood bar, exposed brick walls, and Edison light bulbs hanging from the ceiling. Some of the Asian-themed design accents in the restaurant include the funky bamboo lighting above the bar and white ceramic wall decorations with small dotted lights running through what resembled the cross-section of bamboo.
Tagged: asian, beef, Brooklyn, canteloupe, chili, filipino, fried rice, garlic, greens, jicama, mackerel, melon, mushroom, New York, pickles, pork chops, prawns, sausage, sticky rice, tapas, thai, tofu, tomato, vermicelli, watermelon
