Enjoy this version of what has been called the national dish of Indonesia, the fried rice favourite of Nasi Goreng

Ingredients:

Serves 4

  • 800g steamed long grain rice (approx 2 cups of raw rice)
    200g prawn meat cut into cubes
    1 tblspn garlic, chopped
    1 stalk julienne of white leek
    1 small cucumber (8 slices)
    1 ripe red tomato (8 slices)
    2 tblspns sweet chilli sauce
    2 tblspns soy sauce
    2 tblspns oyster sauce
    2 tblspns fried shallot
    8 pieces chicken satay (see recipe below)
    8 pieces shrimp crackers (optional)
    ½ bunch chopped coriander
    ½ bunch chopped chives
    2 eggs for omelette
    4 eggs for frying
    250ml satay sauce (from asian supermarket)
    4 pieces banana leaf

Pickled vegetables:

  • ½ cup white vinegar
    ½ cup water
    1 tblspn sugar
    1 cup equal parts julienne
    of carrot, capsicum and celery

Chicken satays:

  • 4 boneless chicken thighs diced into 2cm cubes
    2 tblspns soy sauce
    1 tspn ginger, chopped
    1 tblspn brown sugar
    8 bamboo satay sticks soaked in water

Method:

To make the pickled vegetables:

Bring the liquid to boil, remove from heat, plunge the vegetables, cool in fridge and soak overnight in the liquid.

To make the chicken satays:

Mix the soysauce, ginger and sugar together. Add the diced chicken thighs and marinate for two hours in the fridge. Thread onto bamboo skewers, brush with oil and set aside.

To make the nasi goreng:

Heat a wok with a little oil and sauté garlic and leeks until well cooked. Add prawn cubes and cook half way. Beat the two eggs in a small bowl then add to the wok, allow to set slightly then mix to break up into omelette.

Add steamed rice (warm is best), cook well for about 5-7 minutes then add sweet chilli, soy sauce and oyster sauce, fried shallot and chopped chives. Mix well in the wok. Grill the chicken satays on a barbecue or a non-stick frypan. Set aside and then fry 4 eggs in a non-stick pan, set aside and keep warm. Microwave the shrimp crackers on a plate until cooked (approximately 1 minute).

To serve:

Arrange on the plate a piece of banana leaf, chicken satays, shrimp crackers, cucumber and tomato slices and pickled vegetables. Add chopped coriander to the fried rice mixture, mould in a bowl and serve
with the fried egg on top of the rice. Have small bowls of satay sauce and chilli on the side.