Nasi Goreng with Chicken Satay Skewers

Ingredients

• Salad
• pepper (ground)
• 2 chicken breast fillets
• soy sauce
• wooden skewer
• 1 lime (sliced thinly)
• 2 tbsp black sesame seeds
• 200 g basmati rice
• Salt
• 100 g soy sprouts
• 150 g Carrots
• 150 g Chinese cabbage
• 3 red chili peppers
• 100 g spring onions (or white onions)
• 2 Garlic cloves
• 1 egg
• 4 tbsp coconut oil
• 1 tsp shrimp paste
• 3 tbsp sweet soy sauce
• 1 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp ketchup
• 200 g shrimp (pre-cooked)

Instructions

1. 1.

   Cut the chicken fillets into strips. Mix 2 tbsp soy sauce, 2 tbsp sesame oil and the juice of 2 limes; marinate the meat for about 1 hour.

2. 2.

   For the Nasi Goreng, pour boiling water over the soy sprouts in a sieve and drain well. Peel the carrots, wash the Chinese cabbage. Rinse the rice under running water in a sieve, boil with slightly salted water at low heat for about 25 minutes until cooked. Mix the soy sauces, ketchup and rice vinegar. Halve the chili peppers lengthwise, deseed, wash and cut into thin strips. Peel and chop the spring onions or onions and garlic. Heat oil and sauté the mixture. Add the cabbage and carrots, stir briefly. Add the rice and marinate, fry while turning for a short time. Rinse the shrimp in cold water, drain and mix with the rice. Beat the egg with a fork. Warm 1 tbsp oil in a pan over low heat. Pour the beaten egg into the pan and cook for 3 minutes, flipping once. Roll the omelette and cut into thin strips; mix into the Nasi Goreng, season and serve.

3. 3.

   Thread the meat onto thin wooden skewers and grill or fry until cooked. Add to the Nasi Goreng, sprinkle with sesame seeds and serve.