Lime Sugar Chicken Nasi Goreng
First, let me say this is a BIG RECIPE but truly worth the effort.
I think we all love a recipe for the Malaysian speciality Nasi Goreng, the perfect restorative meal for those who seek comfort after a late night out. Traditionally a spicy rice topped with a fried egg, but always to be different, and always seeking to tweak recipes to fit my own palate, I decided after some research to make mine with a zesty lime sugar chicken and omit this time the wonderful runny fried egg, however, if for you a Nasi Goreng is not a Nasi Goreng without the egg, then crack one, fry in a little oil and place on top!
I have tried my best to shorten the recipe as much as possible, as a true Nasi Goreng has so many elements (omelette slices, fried onions, chopped vegetables etc and of course the traditional NG paste which has to be homemade), so I recommend to prepare ahead and have all these ingredients completed and in play at the final stage when it must all come together. Of course, it is also possible to make the whole dish ahead of time, store in a plastic container and re-heat via the microwave making of course a perfect, homemade convenience food, however, for the purists at heart after all the preparation do serve immediately (and enjoy!).
For vegetarians or vegans just omit the chicken (and egg omelette).
Selamat Makan!
Ingredients
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Lime Sugar Chicken
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500g skinned boneless chicken thighs- each cut into 2.5cm strips
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3 garlic cloves- paper skin removed
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1 tsp black peppercorns- crushed
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1 tbsp palm sugar
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1 tbsp Thai fish sauce
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1 fresh lime- rind and juice
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Spice Paste
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2 tbsp quality vegetable oil
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4 fat garlic clove- roughly chopped
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1 red onion- roughly chopped
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25g roasted pecan nuts- or roasted salted peanuts
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6 medium-hot red chillis- long Thai red
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roughly chopped
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1 tsp shrimp paste
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Pinch of sea salt- optional
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Nasi Goreng
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300g Thai long grain rice- cooked
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Quality vegetable oil for frying
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2 medium red onions- thinly sliced
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2 large free-range eggs- beaten well
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1 tbsp tomato puree
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1 tbsp sweet soya sauce
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1 tbsp light soya sauce
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Pinch of sea salt and freshly ground black pepper
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2 Lebanese cucumbers- or 5cm piece long cucumber cut on diagonal
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8 spring onions- trimmed, thinly sliced on the diagonal
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Sea salt and freshly ground black pepper- to taste
Instructions
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Lime Sugar Chicken
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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.
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To cook:
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02 Place all chicken on a baking tray lined with non stick paper and cook in a hot oven for for 15-20 minutes. Remove, allow to cool and keep to one side.
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Spice Paste
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03 Blend all of the spice paste ingredients in a food processor to a smooth paste. Keep to one side.
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Rice
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04 Cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender OR if you have an electric rice cooker use this. When cooked drain, rinse well with boiling hot water from the kettle, and drain well again. Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate).
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Fried Onions
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05 Heat 2 tbsp sunflower oil in a large, deep-sided frying pan. Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp.
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Omelette Egg Rolls
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06 Beat the eggs in a bowl with some salt and freshly ground black pepper. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. When the egg rolls are cold, slice them into thin strips.
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Nasi Goreng (assemble final dish)
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07 Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the onions and add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant (see pic)
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08 Add the tomato purée and sweet soya sauce, stir-fry for a few seconds, and then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through.
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09 Now add the chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the soy sauce, cucumber and most of the spring onions and mix together well.
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10 To serve, spoon the Nasi Goreng onto a large warmed platter. Sprinkle over the remaining spring onions and slivers of freshly sliced red chilli, and allow people to help themselves.
Notes
For those of you wishing to take short cuts or under a time control, I recommend pre-preparation i.e cook the rice and make the Nasi Goreng paste, fried onions, egg omelette and lime sugar chicken well ahead of time, so all that has to be done at the crucial 'eating' stage is to bring all the ingredients together and serve.
