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Sunday, 13 October 2019

Nasi Goreng

Nasi Goreng
  • Vegetable oil - 3 tbsp
  • 2 chicken breasts, cut into large chunks
  • 2 x 250g microwaveable pouches basmati rice
  • 2 eggs, beaten
  • 2 tbsp kecap manis
  • 1 tbsp fish sauce
  • Juice of 1 lime
Nasi Goreng Paste
  • 2 shallots, chopped
  • 1 stick of lemongrass, finely chopped
  • Thumb sized piece of ginger, cut into matchsticks
  • 2 cloves of garlic, minced
  • 2 tsp tomato purée
  • 1 Birdseye chilli, sliced 
  • 1 tbsp brown sugar
To Serve
  • 2 spring onions, finely sliced
  • Crispy fried shallots (finely slice a shallot and shallow fry in oil until crispy)
  • 4 fried eggs
  • Sambal or sriracha hot sauce
  • 1 red chilli, finely sliced
Method:
Firstly make the paste by placing all the ingredients into a food processor with 2 tbsp of cold water and blend until you have a smooth paste.
Heat 2 tbsp of the vegetable oil in a wok or large deep frying pan until the oil is hot.  Add the chicken chunks and cook until browned all over, remove and set aside, once cooled, shred the chicken.
Reduce the heat under the wok, add the remaining tbsp of oil and the paste and cook for 10 minutes, stirring occasionally.  Turn up the heat under the wok, add the cooked rice and cook for 3 minutes.  Make a well in the centre of the rice and add the beaten egg, once this has cooked, chop up and mix through the rice mixture.
Add the fish sauce, lime juice, kecap manis and the chicken, season and cook for 5 minutes until hot and cooked through. 
Plate up the Nasi Goreng and top with a fried egg, crispy shallots, chilli slices, spring onions and sambal or sriracha sauce.

This is my version of Nasi Goreng which is a traditional Indonesian breakfast dish, however it is quite substantial and can be eaten any time of the day.  I haven’t included shrimp paste which is generally used as I find the taste too strong but you can add a teaspoon to the paste mixture if you wish. 
Kecap Manis is an Indonesian sauce, often found in the Asian aisle of your supermarket - you can use soy sauce and brown sugar as an alternative.  
I have also cut down on the amount of chilli, you can obviously adjust accordingly.  

This is a great tasting dish, you can add shrimp or pork as well, depending on your tastes, pimp up the chilli and you will guarantee to clear and winter sniffles!



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