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Nasi Goreng with inyago shredded chicken thigh or vegetarian Balinese sauce

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



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!


  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 CĀŗ) 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.


Place ingredients into a blender and blitz down into a semi smooth paste (donā€™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.