In this episode of Back To Basics, chef Rich Harris shows you how to make nasi goreng. It's time to perfect your rice making skills and make a spicy and flavoursome dish! Subscribe! http://www.youtube.com/subscription_center?add_user=Videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/Videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: http://www.videojug.com/ Ingredients: 200g jasmine rice, washed thoroughly 3 shallots, peeled and roughly chopped 4 cloves garlic, peeled 2 dried red chillies, soaked in boiling water until soft 2 red chillies, roughly chopped 1 tsp shrimp paste 2 chicken breasts 3 eggs Light soy sauce 3 tbsp kecap manis 4 spring onions, finely chopped Small bunch garlic chives, finely chopped To serve: 4 medium eggs 2 red chillies, finely chopped Deep fried shallots Half a cucumber, peeled and sliced Step 1: Cook The Rice Tip the washed rice into a saucepan and pour over 300ml cold water. Set over a high heat; as soon as the water starts to boil, turn the heat down to the lowest temperature, cover with a lid and cook for 10 minutes. Remove from the heat and set aside to rest for 10 minutes; during this time do not lift the lid. Leave the rice to cool completely. Step 2: Make The Spice Paste For the spice paste, combine the shallots, garlic, dried chilli, fresh chilli and shrimp paste in a small food processor and blitz until smooth. Set aside. Step 3: Cook The Chicken Heat a few good glugs of groundnut oil in a large wok, add the chicken breast and fry until golden brown all over. Remove from the oil and drain on kitchen paper. When cool enough to handle, use two forks to shred the chicken finely. Step 4: Fry The Spice Paste Pour most of the oil out of the wok, add the spice paste and fry for 3-4 minutes until fragrant. Meanwhile beat the eggs with a dash of soy sauce and 2 tbsp cold water. Push the spice paste to one side, add the egg mixture and fry for 1 minute. Roughly chop the egg with the end of a spatula and combine with the spice paste. Add the shredded chicken, toss to combine then add the rice. Add the kecap manis and cook until the rice is piping hot. Remove from the heat, stir through the spring onions and garlic chives and season with soy sauce. Step 5: Fry The Egg Meanwhile fry the eggs until crispy around the edges. Serve the rice topped with a fried egg, red chilli, crispy shallots and sliced cucumber.

• published: 29 Nov 2013
• views: 2669