Emulsifier Free Nasi Goreng
Total time35 min
Prep time15 min
Cook time20 min
4.6(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 4 cups cooked jasmine rice, day-old and cold
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
- 8 oz boneless, skinless chicken thighs, cut into Ā½-inch pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- Ā½ tsp white pepper
- 2 cups green cabbage, thinly sliced
For the spice paste
- 4 shallots, peeled
- 4 cloves garlic, peeled
- 3 red bird's eye chilies, stems removed (or 2 for milder heat)
- 1 tsp shrimp paste (terasi/belacan)
For serving
- 4 large eggs
- 3 scallions, thinly sliced
- Ā½ english cucumber, thinly sliced
- 2 tbsp fried shallots (optional)
- sambal oelek or sliced fresh chilies, for serving (optional)
Instructions
- 1
Combine the shallots, garlic, chilies, and shrimp paste in a mortar and pestle or small food processor and pound or blitz into a coarse paste.
- 2
Heat 2 tbsp of the oil in a wok or large skillet over high heat until shimmering. Add the spice paste and cook, stirring constantly, until fragrant and the paste has darkened slightly, about 2ā3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!