This was the episode where I lost my sense of humour and banned someone on Twitch for griping about having a kid around when I’m cooking. As some of you would know, as far as this topic is concerned, I lost it awhile ago – sometime between giving up my restaurant and being booted from markets and festivals for having my Down Syndrome kid with me. I’m sure I’ll look back one day and laugh about it; today was not the day.
- 2 cups cooked rice
- ¼ cup diced onion
- 1 Tbsp minced garlic
- 1 tsp soya sauce
- 1 tsp chicken powder
- 1 tsp sesame oil
- ½ tsp pepper
- ½ tsp cooking caramel (aka thick soya sauce)
- 2 Tbsps ghee
- 1 egg
- Keropok (prawn or fish crackers)
- Oil for deep-frying
- Ayam Goreng (fried chicken; recipe here >> http://jackiem.com.au/2017/03/21/how-to-cook-indonesian-crispy-fried-chicken-ayam-goreng-kremes/)
- Sambal Belacan (shrimp paste chilli relish; recipe here >> http://jackiem.com.au/2016/09/27/make-sambal-belacan-serunding-thermocook-method/)
- Cucumber slices
- Heat up ghee until smoking hot, add onion followed by garlic. Saute until light brown in colour.
- Add rice and stir well; gradually add all other ingredients.
- Remove from wok and set aside.
- Add a little oil in wok and crack an egg in it; fry sunnyside up. Place on top of rice.
- Heat oil for deep-frying to 180°C. Fry keropok until done (this should take only a few seconds); remove and drain on paper towels.
- Serve Nasi Goreng with the keropok, fried chicken, sambal and cucumber slices.