Serves 4
40 minutes
Ingredients
Basmati rice 450g
Chicken breasts 2
Eggs 4
Kecap manis 3 tbsp
Fish sauce 2 tbsp
Limes 2
Shallots 4
Ginger small piece
Garlic 2 cloves
Tomato puree 2 tbsp
Red chillis 3
Palm sugar 1 tbsp
Peanuts 25g
Spring onions 3
Coriander 40g
Method
Cook the rice and set aside.
Make the paste by placing 1 tbsp kecap manis, 1 tbsp fish sauce, juice of 1 lime, 1/4 lime rind, 2 shallots, the chopped ginger and garlic, tomato puree, 2 chillis, pal sugar (dissolved in 1 tbsp of water) and peanuts into a food processor and blitz.
Heat some vegetable oil in a pan and add the chicken (chopped into strips) until well browned, then set aside.
Reduce the heat, add a little more oil and tip in the paste. Cook on low for 8 minutes, stirring so that it doesn't stick, then add the rice. Turn up the heat stir the paste through the rice for a few minutes.
Add another 2 tbsp of kecap manis, the rest of the fish sauce, the other half lime juice, the chicken and season. Cook for another 3 minutes.
Whilst the rice is cooking heat another 2 frying pans. On one fry the eggs sunny side up. On the other heat vegetable oil until very hot and then drop the other 2 shallots (chopped finely) in. Cook the onion until crispy and then leave to drain on a kitchen towel.
Serve the nasi goreng in 4 bowls and top with the final chopped chilli, spring onions, coriander, crispy shallots, fried egg and finally some slices of lime. Also some sriracha if you want!
Eat and enjoy!
Comments