Nasi Goreng with inyago shredded chicken thigh or vegetarian Balinese sauce

Scott Furbach

by Scott Furbach
on March 3rd, 2021

  • Serves: 4

Ingredients

  • NASI GORENG
  • 1 large shallot
  • 2 cloves garlic
  • 2 red birds eye chilli
  • 1 teaspoon vegan fish sauce
  • 1 teaspoon palm sugar
  • 2 tablespoon kecap manis
  • 200g (raw weight) jasmine rice, cooked and refrigerated overnight.
  • 4 Fresh hens egg (Burford brown hen or Braddock white duck Clarence court)
  • 50ml Inayago sauce (or sriracha at a push!)
  • 1 pak choi
  • 10g toasted sesame seed
  • Rapeseed/vegetable/sun flower oil for cooking (not flavoured!)
  • CUCUMBER, TOMATO AND SPRING ONION SALAD
  • 1/4 cucumber deseed and diced
  • 4 tomato diced
  • 1/2 bunch spring onion cut on the slant
  • 50ml rice wine vinegar
  • BALINESE SAUCE FRIED TOFU
  • For the paste:
  • 2 tablespoons Vegan fish sauce
  • 50g galangal
  • 80g shallot (Thai if possible)
  • 5 birds eye chillies (15g approx)
  • Thumb size piece of ginger (15g approx)
  • 3 cloves garlic
  • 1 block (approx. 225/300g) firm tofu drained and weighted to remove excess moisture + small amount of flour to toss tofu through
  • TO FINISH
  • 1 stick lemon grass
  • 6 kaffir lime leaves
  • 2 tablespoon dark soy sauce
  • 2 tablespoon kecap manis
  • 20g palm sugar
  • 1 lime juiced
  • INYAGO CHICKEN
  • 2 chicken thighs (boneless, skin on)
  • 100ml inyago sauce (recipe below)
  • INYAGO SAUCE
  • 2 tbls mirin
  • 1 tbls soy sauce
  • 1 tbls fish sauce
  • 2 tbls kecap manis
  • 2 tbls gochujang sauce
  • 1 tbls sesame oil
  • 1 sliced bird’s eye chilli (deseeded)
  • All mixed together in a small dish
  • GARNISH
  • Fried shallot, Fried garlic, spring onion & smashed roasted salted peanuts.

If you loved the look of Scott’s rice dishes on our #ChefFightNight here is your chance to enjoy them at home.

Nasi Goreng with inyago shredded chicken thigh or vegetarian Balinese sauce fried tofu (tahu goring bumbu Bali) served with a lightly pickled cucumber, tomato and spring onion salad

Method

NASI GORENG METHOD

Day Before

  1. The day before wash the rice and rinse out the cloudy water, at least 5 times or until the water runs clear. (This is to help to polish the rice for a smoother texture and remove the starch and prevent a horrible claggy rice dish).
  2. Add the rice to 400ml of salted water, place a lid on, bring to boil and immediately reduce heat to a gentle simmer for 12 minutes.
  3. Remove from the heat, allow to cool for 5 minutes in the pan then lightly fluff the rice with a fork.
  4. Decant from the pan onto a tray that fits into your fridge and allow to cool for a further 5 mins before placing into the fridge.

On The Day

  1. Add the cucumber and rice wine vinegar together in a sandwich bag, give it a gentle message and leave at room temp
  2. Break the overnight/leftover rice using the back of a spoon so they don’t clump together when cooking and keep to one side.
  3. Using a mini food processor (or a pestle and mortar) blend the shallot, garlic, red chili, and fish sauce keep to one side.
  4. Heat up a wok (preferably, or a frying pan will work) with the oil and quickly cook off the pak choi, remove from the pan and put to one side.
  5. Reheat the wok with some more oil (medium hot) then add the paste and stir-fry for about four minutes, it should start to smell aromatic.
  6. Add the rice (and the tofu or chicken at this point if you are using) into the wok and stir well with the paste.
  7. Then add kecap manis and palm sugar into the pan and keep gently mixing till you feel the rice start to come togehter.
  8. Dish out, top the nasi goreng with the fried egg and pak choi on the side sprinkle with sesame seed and the reat of the inyago sauce.
  9. Drain the cucumber and mix with tomato and spring, add to the nasi (and the tofu at this point) and drizzle all over with the inyago sauce and you are good to go!

INYAGO CHICKEN

  1. Lightly oil the chicken and pan fry in a medium to hot pan till golden and seared on both sides.
  2. Transfer to a ovenproof dish (or use the same pan if ovenproof) pour over half of the inyago sauce cover with tin foil and cook in a preheated (200 Cº) oven for 30 minutes or until cooked, remove and allow to cool a little so you are able to handle
  3. Remove the tinfoil, then with two forks you should be able to gently shred the chicken away from the skin ready for mixing through your Nasi.

BALINESE SAUCE WITH TOFU (TAJU GORENG BUMBU BALI)

Place ingredients into a blender and blitz down into a semi smooth paste (don’t worry if it not completely smooth). Keep half and then spilt the rest into an ice cube tray for next time.

  1. Heat a pan with a little oil over a medium heat. Dice the tofu into about 1 inch squares, toss into the flour and lightly brown, then remove with a slotted spoon and drain onto kitchen paper.
  2. Add a little more oil and bring back to a medium heat, add the Balinese paste and cook out for about 4 minutes.
  3. Add the tofu and toss to coat then add the rest of the ingredients and cook out for about 4 minutes till it all starts to thoroughly coat the tofu.
  4. Remove from the heat and remove the lemon grass and kaffir leaves before adding to the Nasi.
Scott Furbach Scott Furbach Head Chef

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