Chicken breast 150gms

Basmati Rice 100gms

Cabbage 50gms

Carrot 50gms

Satay Stick 2 no

Beans Sprout 60gms

Spring onions, finely sliced 5 no

Garlic 20gms

Chilli Paste 20gms

Egg 1 no

Soya sauce 5ml

Rice Vinegar 5ml

Shrimp paste 10gms

Prawn Cracker 3 no


For the skewers, cut the chicken fillets into strips. Stir together 2 tablespoons soy sauce, 2 tablespoons sesame oil, and the juice of 2 limes and marinate the meat for about 1 hour.

For the Nasi Goreng, place the bean sprouts in a colander and pour boiling water over the top, then drain well. Peel the carrot and cut into strips. Rinse and trim the cabbage and slice into strips. Rinse the rice under running water in a sieve, then bring to a boil with almost twice the amount of lightly salted water. Cover, reduce the heat and simmer for about 25 minutes. Mix together the shrimp paste, soy sauce, ketchup, and rice vinegar. Rinse and halve the chilies lengthwise, remove the seeds, and cut into thin strips. Rinse and trim the scallions and peel the garlic and chop both. Heat the oil in a wok or large pan and sauté the chilies, garlic, and scallions. Add the Chinese cabbage and carrots and cook briefly. Add the rice and the marinade, fry briefly while stirring. Rinse the shrimp in cold water and drain in a colander, then mix with the rice. Make one Egg sunny side up. Heat 1 tablespoon oil in a separate pan over low heat. Pour the egg on nonstick pan and cook for 3 minutes, turning once. Keep on Top of Nasi Goreng Rice .

Place the chicken on wooden skewers and cook in a pan or on the grill until browned and cooked through. Distribute the Nasi Goreng in bowls, top with the skewers, sprinkle