Summary

Ingredients

For the paste:

• 2 shallot (s)
• 1 clove garlic
• 1 teaspoon turmeric
• 1 pinch (s) cinnamon
• 2 cm ginger
• 1 tablespoon cane sugar, brown
• 1 tablespoon glucose
• 2 tablespoon soy sauce
• 2 small chilli pepper (s), red
• 4 pinch (s) salt
• 1 teaspoon, leveled corn starch
• 2 tablespoon hazelnut oil
• 1 teaspoon coriander
• 2 teaspoons black pepper, freshly ground
• 1 teaspoon lemon juice, freshly squeezed
• 2 teaspoon, heaped tomato paste
• 2 pinches carnation (s)
• 1 teaspoon cardamom
• 2 teaspoons curry powder

For the marinade:

• 2 tablespoon soy sauce
• 1 tablespoon cane sugar, brown
• 1 tablespoon glucose
• 1 clove garlic
• Pepper, black, freshly ground

Also:

• 500 g chicken breast
• 300 g lon rain rice
• 2 red pepper (s)
• 2 shallot (s)
• 1 clove garlic
• some coconut oil
• 2 spring onion (s)
• 2 tablespoon Ketjap Manis or Ketjab Badjak
• 2 teaspoons sambal oelek
• 175 g bamboo strips, approx., From the jar
• 165 g mun bean seedlins, approx., From the jar
• some lemon juice, freshly squeezed
• 1 egg (s)

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Instructions

1. First cook the rice according to the instructions on the packet and let it cool down completely. The rice can also be cooked the day before (I like it better if it was cooked on the same day).
2. Cut the chicken breast fillet into small pieces.
3. For the marinade, mix the soy sauce and the pressed garlic with the meat. Let it steep in the refrigerator for about 1 hour. Then sprinkle with pepper, cane sugar and grape sugar, mix again and leave to steep in the refrigerator for another hour.
4. While the chicken breast fillet is being marinated, you can make the spice paste. A chopper is required to produce the spice paste.
5. Peel the shallots and the clove of garlic and cut into small quarters. Peel the ginger, a thin strip about 1 cm x 2 cm long is required. Core and chop the chiles and squeeze half of a lemon (save the rest of the juice for the dish). Now put into a food processor with all the other ingredients for the paste and puree.
6. Preparation of the nasi goreng:
7. Peel the shallots and the clove of garlic and cut into fine cubes. Core, wash and cut the paprika into fine strips. Drain the bamboo strips and soy germs.
8. Cut off the upper green leaves and root ends of the spring onions and dispose of them. Peel the spring onions and cut into fine rings, also use some of the green. Cut the drained bamboo into fine strips.
9. Heat coconut oil in a pan or wok. Fry the marinated chicken breast strips with the rest of the marinade in the pan so that the meat takes on a roasted aroma. Just before the meat is done, add the finely chopped shallot and clove of garlic and roast until the shallot is translucent. Remove the meat and everything from the pan and set aside.
10. Then roast the peppers a little, they take the longest, then add the spring onions and roast them with them. Then add the bamboo and soy germs, stirring constantly, and fry a little. Add the chicken breast fillet that was set aside (with onion and garlic) and stir everything well. Make some space in the middle of the pan, put the egg in there and mix everything quickly. The egg should spread like a scrambled egg throughout the dish. Then add the homemade Nasi Groeng spice paste, Ketjap Manis, Sambal Olek and the rest of the lemon juice. Stir everything well and gradually add the cooked rice.
11. Heat everything together again, stirring occasionally, and let it steep a little.
12. Season to taste with pepper and salt.