A rice dish strongly engrained in the everyday Indonesian’s daily menu.

• 200g Chicken fillet, diced
• 100g King Prawns, shelled and de-veined
• 2 tbsp Cooking oil 
• 1 tbsp Sambal Oelek 
• 20g Shrimp paste 
• 200g Cabbage white, julienne 
• 40g Spring onion, chopped 
• 30ml ABC Sweet Soy Sauce (Kecap Manis)
• 10ml ABC Salty Soy Sauce (Kecap Asin) 
• 300g Long Grain Rice, uncooked 
   

Method:

Cook the rice according to pack instructions, set aside to cool down to room temperature. Using a pestle and mortar, combine the shrimp paste and sambal oelek into a paste. In a wok, heat the oil to high heat and then stir fry the paste until fragrant, approximately 2 minutes. Add the diced chicken and stir well to prevent sticking. When chicken is almost cooked, add in king prawns and stir well for another 5 minutes, or until prawns are cooked (prawn bodies are tightly curled and colour is now pink). Add in cabbage and spring onion to stir fry for 3 minuts or until the vegetables have softened. Add in rice, ABC Sweet Soy Sauce and ABC Salty Soy Sauce, mixing well for 2 minutes. Garnish with chopped spring onion and serve.

Hot tip: For an authentic and tasty touch to your Nasi Goreng, garnish it with some deep fry prawn crackers.