01 Mix the crushed garlic, black peppercorns, sugar, fish sauce, lime rind and juice together in a pestle and mortar. In a separate bowl add the chicken pieces and all the pestle and mortar ingredients, mix well, cover and place in the fridge to marinate for at least 2 hours or overnight.
Stir 30 seconds. 1 tbsp shrimp paste. Add day old rice along with previously mixed sauce. Stir until uniform in color. Finish by adding half of your chopped green onion. 2 cups old rice, 1½ tbsp soy sauce, 1 tbsp dark soy sauce, 1½ tbsp sugar. In a pot of oil, fry up some thinly sliced shallots and prawn crackers.
Whisk the eggs in a small bowl. Add 1/2 teaspoon of the sambal oelek, 1/4 teaspoon of the coriander, and 1/4 teaspoon of the cumin. Season to taste with salt and pepper. Heat 1 tablespoon of the oil in a small sauté pan over medium heat. Add 1/2 teaspoon of the shallots and 1/4 teaspoon of the minced garlic; sauté until fragrant, about 30
Stir to mix everything. Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed. Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng.
Add all the sambal ingredients to a blender and blitz until it forms a smooth paste. Heat a wok over a high heat then add 4 tbsp of the sambal. Cook for a minute or so, stirring often. Add the vegetables and Quorn Vegan Pieces & wok fry for 5-6 minutes. When your rice is cooked, drain away the water and add to the wok. Stir fry for 3-4 minutes.
Shallots, chilli, garlic and shrimp paste feel like the cornerstones; add other ingredients as you fancy – and note that Jane Grigson includes a recipe using anchovies instead of shrimp
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nasi goreng paste ingredients
