Brondong’s nasi goreng with spicy sambal

Nasi goreng is Indonesia’s iconic fried rice, built on bumbu – a fragrant spice paste sautéed to form the dish’s signature flavour. In this version, from Brondong Hartono Ardi and Mermaik Fatmawati, the sambal is ground in a mortar and pestle before the rice is stir-fried and topped with a fried egg.

Brondong’s Nasi goreng with spicy sambal. Credit: Nicole Holdsworth / Taste of the Tropics

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Sambal

• 2 tbsp vegetable oil
• 3 shallots, finely chopped
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 2–3 bird’s eye chillies, finely chopped
• 2 makrut lime leaves, finely sliced
• 1 tsp shrimp paste
• 1 tomato, diced
• 1 tsp salt
• 1 tsp vegetable stock powder
• 1 tsp brown sugar
• 1 tsp palm sugar

Nasi goreng

• 2 tbsp vegetable oil
• 2 tbsp bumbu (see Note)
• 2 cups shredded cooked chicken
• 2 cups mixed vegetables
• 3 tsp salt
• 3 tsp sugar
• 3½ tsp vegetable stock powder
• ¼ tsp black pepper
• 3 cups cooked rice
• 1 tbsp sesame oil
• 2 tbsp sweet soy sauce
• 4 eggs
• banana leaves, to serve
• fresh salad and achar (vegetable pickle), to serve

Instructions

1. For the sambal: Heat the oil in a medium frying pan over medium heat. Add the shallots, red onion and garlic and cook for 3-4 minutes or until softened and fragrant.
2. Add the bird’s eye chilli, makrut lime leaves, shrimp paste and diced tomato. Cook for 2–3 minutes or until the tomato softens and the mixture becomes aromatic.
3. Transfer the mixture to a mortar and pestle. Add the salt, vegetable stock powder, brown sugar and palm sugar, then grind until smooth. Set aside.
4. For the nasi goreng: Heat the oil in a large wok over medium–high heat. Add the bumbu and cook for 1-2 minutes or until fragrant.
5. Add the shredded chicken and cook for 2-3 minutes or until heated through. Add the mixed vegetables and stir-fry for 2 minutes or until just tender but still bright.
6. Reduce the heat to low. Add the salt, sugar, vegetable stock powder and black pepper and stir to combine evenly. Add the cooked and cooled rice and toss over medium–high heat for 3-4 minutes or until heated through and lightly toasted at the edges.
7. Drizzle over the kecap manis (sweet soy sauce) and toss until glossy and evenly coated.
8. Heat a separate frying pan over medium heat. Fry the eggs for 2-3 minutes or until the whites are set and the yolks remain soft.
9. Shape the nasi goreng into a dome and serve on banana leaves with a fried egg on top, Serve with fresh salad, achar and the sambal on the side.

Notes

• Bumbu and sweet soy sauce (kecap manis) are available from Asian grocers and many major supermarkets. If bumbu is unavailable, substitute with 1 tbsp finely minced garlic and 1 tsp ground coriander sautéed in oil before adding the chicken.
• If makrut lime leaves are difficult to source, a small amount of finely grated lime zest may be used instead.

See this recipe in Taste of The Tropics season 2 episode 1, Foodie Friends, on SBS Food and SBS on Demand from 30 April. See season 1 at SBS On Demand now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.