Back in college, there was a restaurant in the Diliman area called Rasa Singapura. That was where I had my first taste of nasi goreng. It is tempting to categorize this entry under "Singaporean recipes" but nasi goreng more properly belongs to Malaysian and Indonesian cuisines. It is fried rice cooked in much the same way as any Chinese-style fried rice except that the most popular versions of this dish include a little bit of shrimp paste -- belacan (sometimes, belachan) to Malaysians; bagoong to us Filipinos.