Nasi Goreng

1) To make satay ayam, mix all ingredients, refrigerate and marinate for a minimum of 4 hours; skewer chicken on satay sticks, preheat oil and fry for a few minutes until golden brown, then set aside. 

2) To make bumbu paste, grind shallots, garlic, red chillies, fermented dried shrimp paste and bird’s eye chillies in mixer grinder. Heat the oil and sauté bumbu for about 5 minutes on gentle heat.

3) Once the sautéed bumbu becomes slightly dry, add the rice, raise the temperature and stir fry.

4) Season with sweet soy sauce, salt and pepper to taste, stirring and tossing the rice constantly to achieve the best texture. Once done, spoon rice on to serving dishes and garnish as desired.