Nasi Goreng ~ From the streets of Indonesia

Nasi = Rice, Goreng = Fried, the dish literally translates to fried rice. Let’s explore the streets of South East Asia and its glorious cuisine this week 🙂

Day old rice tossed with kecap manis (sweet soy sauce), belacan (shrimp paste) and leftover veggies/ meat creates this beautiful umami rich fried rice topped with a fried egg.

One of the most talked about dishes of south east Asia (with several dubious recipes floating online!), the authentic nasi goreng is rather simple- with only stir-fried left over rice and a fried egg, as served in most local eateries across the length & breadth of Indonesia and Malaysia.

But if you want to make it into a complete wholesome meal like I did, just throw in any left over veggie, some protein and you are sorted! But what’s not optional is the kecap manis and fried egg on top😋

Don’t fret if you don’t have kecap manis. Simply reduce dark soy sauce (preferably low sodium) and brown sugar in a pan on low heat until it becomes darker & sticky. Ta-da!
You can add this sweet soy sauce to a host of Asian stir fries😉 Meanwhile you could also check out the Asian aisles of your supermarket or any Asian grocer and get a bottle of this dark and luscious velvety goodness.

Shrimp paste (belacan) gives the dish its umami flavour and elevates its taste to the next level! You can skip it if you don’t have, but do give it a try once. It does smell funky but believe me it really makes a difference in the taste and is actually much subtler in flavour once cooked.

Ingredients (for 2 servings):

200 g boneless chicken cubes

2 portions of cooked rice, a day old (if you don’t have overnight leftover rice, simply cook fresh rice and allow it to cool in refrigerator for at least 3-4 hours, don’t skip this!)

2-3 tbsp kecap manis

2 tsp chopped Thai red chilies

2 tbsp chopped garlic

1 finely chopped medium sized onion or 2-3 shallots

1 large cup veggies of your choice (I used chopped red bell pepper, beans and carrots)

1/2 tsp belacan/ shrimp paste (you can add slightly more or reduce based on your preference)

2 eggs

Salt to taste

White oil for frying

Method:

Marinate the boneless chicken cubes with 1/2 tbsp kecap manis. Keep aside.

Heat a wok; once smoking hot, add oil and throw in the chopped shallots (or onion), garlic and Thai red chilies. Sauté for a while.

Now add the chicken and spread it in the wok to ensure that it sears nicely. Stir fry for a while until the chicken is nicely browned. Next add your veggies and continue to stir fry on high heat. Adjust the salt according to your taste (remember soy sauce has salt, so go easy).

Add a bit of shrimp paste if you have and mix everything together so that the paste is evenly combined with the chicken and veggies.

Now add leftover rice (preferably short-grained) and the remaining kecap manis and stir fry for some more time. the rice and veggies should look glazed and nicely coated with the sauce.

Meanwhile prepare two fried eggs in a wok (no salt needed).

Serve hot with fried egg, cucumber slices and prawn crackers🤍 Makan time now!

Ayam Goreng Sambal (Malaysian style Spicy Sambal Chicken)

Crispy and tender boneless chicken thighs smothered in Malaysian style spicy sambal. So sedap (tasty) 🤍

Local Malay and Indonesian fares are so deliciously appetising and dangerously addictive that there’s no going back ever once you taste them at the countless mamak shops (street side restaurants)😋

I was craving sambal ayam goreng today, so quickly tossed up some fried chicken pieces in homemade sambal. Hello weekend bingeing !

Try this recipe and get transported to the enigmatic winding streets of Kuala Lumpur.

Ingredients:

For the fried chicken

300 g boneless chicken thigh

1 tbsp ginger-garlic paste

1 tbsp kecap manis (dark sweet soy sauce)

1 tsp vinegar

1 egg beaten

2 tbsp cornflour

White oil for deep frying

For the spicy sambal

5-6 fat cloves of garlic crushed

5-6 shallots

1 lemongrass stalk finely sliced

1 inch piece of fresh turmeric (or 1 tsp turmeric powder)

2 inch piece of galangal (or fresh ginger)

2-3 dried red chilies soaked in hot water (you can add more or reduce depending on your heat tolerance)

1-2 fresh chilies (again add or reduce to your liking)

1 tsp fish sauce

2 tsp tamarind paste (without seeds)

2 tbsp brown sugar (or palm sugar)

Any white (neutral) oil

Method

Marinate the chicken thigh pieces with some salt, ginger-garlic paste, kecap manis, vinegar, 1 beaten egg and cornflour. Keep refrigerated for 30 mins.

Heat some oil in a wok for deep frying. Fry the chicken until nice and crunchy golden brown. Drain and keep aside on a plate.

Meanwhile prepare the sambal by grinding the garlic cloves, fresh turmeric, ginger (or galangal), soaked dried red chilies, fresh chilies, shallots and lemongrass stalk into a paste in a blender or a mortar-pestle if you have patience.

Now heat a wok with oil. Sauté the paste on low heat until the aromatics turn fragrant which may take 12-15 minutes. Now add little fish sauce, palm sugar (or brown sugar) and the tamarind paste (you can make it to your liking by adjusting the sugar and tamarind).


Once the oil releases from the spices, it’s time to add the fried chicken and toss them for a while. Serve hot with your favourite drinks or simple nasi putih (white rice) 🙂