From the kitchen of Jaime Barkwell
Make 1 1/2 c white rice OR use 2 1/2 to 3 c precooked.
Allow rice to cool after its done.
Cut about 2 chicken breasts into small pieces.
Place in a bowl:
chicken pieces
salt & pepper
2-3 cloves crushed garlic
Coat with ketjap manis.
Place bowl in fridge.
Pour 1 package of Nasi Goreng spices into another bowl.
Cover with boiling water & let sit at least 10 minutes.
Chop:
1/2 green or red pepper, or mix of both
1 small onion
celery leaves (I usually use all the leaves off 1 small bunch)
Add:
2-3 cloves crushed garlic
Salt & pepper
In a large frying pan:
olive oil
the veggies
Sauté until veggies soften.
Put into a bowl.
In same frying pan:
chicken pieces
more oil if needed
Thoroughly cook chicken.
Add Nasi spices from bowl.
Add sautéed veggies.
Add cooled rice.
Stir all together.
Cook for a few minutes.
Season with ketjup manis.
Serve with:
- Ketjap manis drizzled on top
- Egg on top or mixed through (scrambled or fried)
- Tomato cucumber salad (mayo, apple cider vinegar, salt, pepper & sugar)
- Peanut sauce (if desired)
NOTES:
- Some of the ingredients can be hard to find in the U.S. I get them when I go to Holland. Also available at online shops.
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