Fusion Recipe: Hutspot Nasi Goreng

That is an inspired fusion! The Hutspot Nasi Goreng takes the signature sweetness and deep caramelisation of the Dutch Hutspot (carrots, onions, and potatoes) and integrates it into the spicy, savoury base of Indonesian Nasi Goreng.

Here is a detailed recipe for a celebration-worthy Hutspot Nasi Goreng.

🍽️ Recipe: Hutspot Nasi Goreng

This dish requires preparing the Hutspot components separately to achieve their characteristic sweetness before frying them into the Nasi Goreng.

📝 Ingredients

Part 1: The Hutspot Base (Dutch Component)

Ingredient	Quantity	Notes
Potatoes (floury, e.g., Russet)	300 g	Peeled and diced into small  1 cm cubes.
Carrots	300 g	Peeled and diced into small  1 cm cubes.
Onions	1 large	Thinly sliced or finely chopped.
Butter	2 Tbsp	For caramelising.
Brown Sugar	1 tsp	Optional, but enhances the traditional Hutspot sweetness.
Salt & White Pepper	To taste

Part 2: Nasi Goreng (Indonesian Component)

Ingredient	Quantity	Notes
Cooked Rice (Jasmine or long-grain)	4 cups (cold, day-old)	Essential for proper fried rice texture.
Chicken (breast or thigh)	150 g	Thinly sliced or diced (optional).
Kecap Manis (Sweet Soy Sauce)	2-3 Tbsp	Adjust to desired sweetness/colour.
Soy Sauce (regular/light)	1 Tbsp	For saltiness.
Shrimp Paste (Terasi)	1/2 tsp	Optional, but highly recommended for authentic umami.
Vegetable Oil	3 Tbsp	Divided for frying.

Part 3: The Bumbu (Aromatics/Spice Paste)

Ingredient	Quantity	Notes
Shallots	3	Roughly chopped.
Garlic	4 cloves	Roughly chopped.
Red Chilies (large)	2-3	Adjust to heat preference; or use 1 tsp Sambal Oelek.

Part 4: Toppings & Garnishes (Dutch-Indo Finish)

Ingredient	Quantity	Notes
Eggs	4	For serving with a runny yolk (telur ceplok).
Smoked Sausage (Rookworst)	100 g	Thinly sliced and lightly pan-fried (optional Dutch topping).
Fried Shallots (Bawang Goreng)	For sprinkling
Sliced Cucumber & Tomato	For serving	Traditional Nasi Goreng side.

🔪 Method & Instructions

Stage 1: Prepare the Hutspot Base

1. Par-Cook Vegetables: Place the diced potatoes and carrots in a pot of cold, salted water. Bring to a boil and cook for 5-7 minutes until slightly tender but still firm. Drain well and set aside.
2. Caramelise Onions: In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook slowly for 8-10 minutes until they are soft and golden brown. Add the brown sugar (if using) for the last minute to caramelise.
3. Combine Hutspot: Add the par-cooked potatoes and carrots to the onions. Season with salt and white pepper. Sauté together for another 5 minutes, allowing the potatoes and carrots to finish cooking and absorb the onion-butter flavour. Remove the Hutspot mix from the pan and set it aside.

Stage 2: Prepare the Bumbu (Spice Paste)

1. Make Paste: Combine the shallots, garlic, and red chilies (and Terasi, if using) in a food processor or use a mortar and pestle to grind them into a coarse paste (Bumbu).

Stage 3: Fry the Nasi Goreng

1. Cook Protein: Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the chicken (if using) and stir-fry until cooked through. Remove and set aside.
2. Fry Aromatics: Add the remaining oil to the wok. Add the Bumbu paste and stir-fry for 2-3 minutes until very fragrant, pungent, and slightly darkened. (Reduce heat if the paste starts to burn).
3. Add Hutspot & Rice: Add the cold, day-old rice to the wok, breaking up any clumps with a spatula. Add the cooked Hutspot mixture and the cooked chicken. Toss vigorously to combine everything evenly.
4. Sauce & Season: Pour the Kecap Manis and regular soy sauce over the rice. Toss and stir-fry constantly for 2-3 minutes, allowing the rice grains to absorb the sauce and lightly caramelise. Season with extra salt and pepper if needed.

Stage 4: Final Touches & Serve

1. Fry Eggs: In a separate pan, fry the eggs sunny-side up until the whites are set and the yolks are still runny (or cook to your preference).
2. Sear Sausage: Quickly pan-fry the sliced Rookworst until lightly browned.
3. Serve: Divide the Hutspot Nasi Goreng onto serving plates. Top each portion with a fried egg and a few slices of Rookworst. Garnish liberally with Bawang Goreng, and serve with slices of fresh cucumber and tomato on the side.

✨ Tips for Success

• Rice is Non-Negotiable: Using cold, day-old rice that has dried out in the refrigerator is essential. Freshly cooked rice will release steam and make the final dish mushy, turning it into Hutspot mush instead of fried rice.
• Caramelisation is Key: The Hutspot components should be cooked slowly in butter to achieve that sweet, caramelised depth—this is what distinguishes the fusion flavour. Do not just boil the vegetables.
• Wok Heat: When frying the rice (Stage 3), use high heat and keep the rice moving constantly. This ensures the rice fries rather than steams, resulting in individual, lightly crispy grains.
• The Terasi Kick: If you use shrimp paste (Terasi), make sure to dissolve it completely in the hot oil/bumbu before adding the rice. It adds a powerful, traditional umami depth that elevates the dish.
• Garnish: The Rookworst (smoked sausage) and the Bawang Goreng (fried shallots) provide essential Dutch and Indonesian textures and flavours, so try not to skip them for a true fusion experience.