Nasi goreng spice paste
½ onion, roughly chopped
2 cloves garlic
3cm knob ginger
2 Tbsp (30ml) tomato paste
2 Tbsp (30ml) fish sauce or 1 Tbsp (15ml) shrimp paste
Glug canola oil
2 tsp (10ml) sesame oil
1 small onion, sliced
1 tsp (5ml) each ground coriander, cumin, turmeric
1 packet (300g) PnP shredded red and green cabbage
About 4 cups leftover rice
1 Tbsp (30ml) sambal oelek
2 Tbsp (30ml) Sweet Indonesian soy sauce
Leftover chicken strips or fried eggs
Blend all paste ingredients together and set aside.
Heat canola oil and sesame oil together in a wok or large pan.
Fry onion for a few minutes and add spices. Cook for a minute or two.
Add paste and fry for 3 minutes to release flavours.
Add cabbage and cook to wilt very slightly.
Add rice and toss to heat through.
Add sauces and cook, stirring, until all the rice is coated.
Spoon rice into shallow bowls, top with shredded chicken or a fried egg.
Scatter over spring onions and coriander and serve with extra sweet Indonesian soy.