One of the UK’s most recognizable chefs, Rick Stein is famous for his restaurants in Padstow, Cornwall, (known as Padstein locally) and his expertise in seafood. He is a television regular, most recently appearing in Rick Stein’s India and Rick Stein’s German Bite.
Method for the barbecued chicken
Cut each boned chicken thigh into three 2.5cm wide strips.
Put into a bowl with the crushed garlic, crushed white
peppercorns, sugar, fish sauce and lime juice and mix together
Leave to marinate for at least 2 hours or overnight.
Thread the pieces onto parallel pairs of soaked bamboo skewers
(this helps to stop the pieces spinning around as you turn them)
and set aside in the fridge until needed.
Preheat your barbecue or grill to high.
Cook the chicken pieces for 6-7 minutes, turning until
caramelised on the outside and cooked through. Slide the meat off
the skewers, cut into chunky pieces and set aside.
Method for nasi goreng spice paste
Simply put all the ingredients into a mini food processor with
1 teaspoon of salt and grind together into a smooth paste.
Method for nasi goreng
Cook the rice in boiling salted water for 15 minutes or until
Drain, rinse well with boiling hot water from the kettle, and
drain well once more.
Spread out on a large tray and leave to go cold (but do not
Heat 1 cm of oil into a large deep frying pan, add the sliced
shallots and shallow fry, stirring now and then, until crisp and
Remove with a slotted spoon onto plenty of kitchen paper,
sprinkle lightly with salt and leave until cold and crisp.
Beat the eggs with some salt and pepper.
Heat a little sunflower oil in a small frying pan over a
medium-high heat, pour in one-third of the beaten egg and cook
until the egg has set on top.
Flip it over, cook for a few more seconds then turn out, roll
up tightly and leave to go cold.
Repeat twice more with the remaining egg.
Thinly slice across into thin strips.
Heat a wok over a high heat until smoking hot.
Add 2 tablespoons of the oil leftover from frying the shallots,
then the nasi goring paste and stir-fry for 1-2 minutes.
Add the tomato puree and ketchup manis and cook for a few
seconds, then add the cold cooked rice and stir-fry over a high
heat for 2 minutes until heated through.
Add the barbecued chicken, crisp-fried shallots and strips of
omelette and stir-fry for another minute.
Add the light soy sauce, cucumber and most of the spring onions
and toss together well.
Spoon onto a large warmed plate, scatter over the remaining
spring onions and serve.