How to cook Nasi Goreng: classic Asian fried rice video Part 2

PART TWO plus recipe (PART 1 HERE) The second part of how to make Nasi Goreng, the traditional East Asian rice dish with ginger, garlic and prawns. Accompanied by chicken and rich peanut satay sauce. Demonstrated by my good friend Denise Ingamells. Warning: strong flavours. May damage your waistline. Nasi Goreng is a classic rice dish fried in a savoury paste with prawns and a fried egg to top it off. We’re serving this with roast chicken pieces and a peanut satay sauce, and fresh spinach. Yesterday, I posted the first of two videos showing how Denise makes it. Here’s the concluding part with the full recipe as follows. (Part one here.) For four people with big appetites. Begin with the rice. Nasi Goreng rice — microwave or perfect boiled rice method 2 mugs basmati rice 4 mugs water Microwave for 12 minutes Then start the roast chicken with satay sauce. Roast chicken: 12 chicken thighs and legs Peanut oil Dark soy sauce I teaspoon thick soy sauce (or treacle) Chinese rice wine Honey 3-8 garlic cloves, crushed Generous root of ginger 2 teaspoons of cayenne powder Sprinkle of lemon juice Mix everything together and cook in the oven at 180 degrees for 30-40 minutes. Peanut satay sauce: Ginger Garlic Toasted peanuts 1 Spanish onion, diced and fried to caramelise 3 teaspoons coriander Coconut milk 1 teaspoon Lazy Chilli Handful of palm sugar Soy sauce Fry up onion to caramelise and puree roughly in processor. Add the roughly pureed onion back to pan, then add ground ginger, garlic and peanuts (roughly ground) Paste for Nasi Goreng rice Garlic, ginger, chilli and onion, all ground finely in processor Add palm sugar Generous splash of soy sauce 1 teaspoon tamarind 4 teaspoons fish sauce Soy sauce Powdered coriander Chinese rice wine Mix together the paste ingredients. Raw prawns, deveined Cooked prawns Spring onions, sliced Sesame oil sprinkled on top at the end of cooking Fry the raw prawns in peanut oil (or rapeseed or sunflower) over a high heat. When they’ve turned pink, add the paste and continue to cook, turning all the time. When they’re almost done, add the cooked prawns (for different texture). Add the cooked rice and continue to cook over the high flame, turning gently all the time. Add spring onions and cook for a little longer. Remove from heat and sprinkle with a little sesame oil. Garnish Fry sliced Spanish onion until brown. Plus four free-range eggs Spinach Pour over boiling water, turn and press out the excess water. Add a touch of Oyster Sauce and garlic oil. Serve the Nasi Goreng rice with fried egg on top. Plus chicken with satay sauce. And blanched spinach. Add fried onion garnish. Thank the chef.