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Nasi Goreng

This really popular dish is well worth making. The flavours are fantastic and it is fairly easy to make. It is cheap if you leave the prawns out and use all chicken instead. It makes a great family dinner especially midweek when the pennies can be tight. It will also impress friends and family if you make it for a special occasion.

You must use long grain rice for this, basmati or jasmine rice won’t work.



300g long grain rice

2 chicken breasts – use 4 if you leave the prawns out

12 raw prawns – optional

5 spring onions

1 red pepper or use half red and half green

1 red chilli

Bunch coriander

3 tbsp kecap manis (sweet soy sauce) see last step to make your own.

2 tsp ground coriander

1 tbsp ginger paste or 1 inch piece fresh, chopped finely

1 tbsp garlic puree or 3 cloves, chopped finely

100g fresh green beans

3 tbsp oil

2 or 6 eggs (traditionally you serve a fried egg on top, I didn’t)



Cook the rice as per the instructions on the packet. When cooked rinse under a cold tap until cold then drain, cover and stick in the fridge. Overnight is best, an hour will do.


Cut the chicken into a small dice then heat the oil in a wok or deep pan and cook the chicken for 2 – 3 minutes.


Slice the beans, chilli, peppers, spring onion and add these to the wok along with the ginger paste and garlic puree. Cook for 2 – 3 minutes stirring well all the time.


Roughly chop the prawns then add these as well and cook for 1 minute.


Add the kecap manis, coriander powder and chopped coriander, stir well


Add the rice and mix well. Then let is rest for a minute before mixing again. Do this until the ingredients are well mixed into the rice and the rice is hot.


Beat two eggs in a cup then make a well in the center of the wok and add the eggs, mix well until they start to cook then mix well into the rice.


Taste and serve with a fried egg on each portion if happy.
You may want to add a little salt, I didn’t.


HOMEMADE KECAP MANIS – sweet soy sauce.

Fill a cup with brown sugar then place it in a pot. Fill the same cup with soy sauce (not dark) and add this to the sugar. Cook until it takes on a syrup like consistency. It will keep for up to a month in a sealed jar. Allow to cool before sealing the jar.

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