A Malaysian favourite done the Rick Stein way.


  • For the barbecued chicken:

  • 500g skinned boneless chicken thighs, each cut into 3 chunky strips

  • 3 garlic cloves, crushed

  • 1 tsp crushed white peppercorns

  • 1 tbsp granulated sugar

  • 1 tbsp Thai fish sauce

  • Juice 1 lime

  • For the nasi goreng spice paste:

  • 2 tbsp vegetable oil

  • 4 fat garlic cloves, roughly chopped

  • 50g shallots, roughly chopped

  • 25g roasted salted peanuts

  • 6 medium-hot red chillies, seeded if you wish and roughly chopped

  • 1 tsp blachan (shrimp paste)

  • For the nasi goreng:

  • 300g long grain rice

  • Sunflower oil, for frying

  • 6 large shallots, thinly sliced

  • 2 large eggs

  • 1 tbsp tomato puree

  • 1 tbsp ketchup manis (sweet dark soy sauce)

  • 1 tbsp light soy sauce

  • 5cm piece cucumber, quartered lengthways and sliced

  • 8 spring onions, trimmed and thinly sliced on the diagonal

  • Salt and freshly ground black pepper

  • 18cm long bamboo skewers, soaked in cold water for 1 hour


  • 1.

    For the barbecued chicken cut each boned chicken thigh into three 2.5cm wide strips. Put into a bowl with the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice and mix together well. Leave to marinate for at least 2 hours or overnight. Thread the pieces onto parallel pairs of soaked bamboo skewers (this helps to stop the pieces spinning around as you turn them) and set aside in the fridge until needed.

  • 2.

    For the nasi goreng spice paste, simply put all the ingredients into a mini food processor with 1 teaspoon of salt and grind together into a smooth paste.

  • 3.

    Cook the rice in boiling salted water for 15 minutes or until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well once more. Spread out on a large tray and leave to go cold (but do not refrigerate).

  • 4.

    Heat 1 cm of oil into a large deep frying pan, add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden. Remove with a slotted spoon onto plenty of kitchen paper, sprinkle lightly with salt and leave until cold and crisp.

  • 5.

    Beat the eggs with some salt and pepper. Heat a little sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until the egg has set on top. Flip it over, cook for a few more seconds then turn out, roll up tightly and leave to go cold. Repeat twice more with the remaining egg. Thinly slice across into thin strips.

  • 6.

    Preheat your barbecue or grill to high. Cook the chicken pieces for 6-7 minutes, turning until caramelised on the outside and cooked through. Slide the meat off the skewers, cut into chunky pieces and set aside.

  • 7.

    Heat a wok over a high heat until smoking hot. Add 2 tablespoons of the oil leftover from frying the shallots and the nasi goring paste and stir-fry for 1-2 minutes. Add the tomato puree and ketchup manis and cook for a few seconds, then add the cold cooked rice and stir-fry over a high heat for 2 minutes until heated through.

  • 8.

    Add the barbecued chicken, crisp-fried shallots and strips of omelette and stir-fry for another minute. Add the light soy sauce, cucumber and most of the spring onions and toss together well.

  • 9.

    Spoon onto a large warmed plate, scatter over the remaining spring onions and serve.

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Posted by GlenbraeReport
A few prawns really tops off this recipe!