Nasi Goreng with Chilli Sambal

Nasi goreng, the national dish of Indonesia, started out as a simple breakfast dish cooked to use up leftover rice. It’s now served in nearly every warung (family restaurant) across the country with a fried egg, sliced cucumber, chilli sambal and prawn crackers. It’s flavoured with a paste containing shallots, chilli, garlic and tamarind resulting in a savoury dish, full of umami, the 5th taste after salty, bitter, sour and sweet.

Adding a Hibiscus Cheesecake blend? We'll email you the recipe and you can also find it here!

15 minutes

35 minutes


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CHICKEN SPICES: Garlic powder, turmeric, chilli, black pepper, toasted cumin, onion, coriander, ginger, galangal
PASTE SPICES: Tamarind powder (tamarind, cornstarch), coriander, onion, garlic, toasted cumin, chilli, galangal, amchur
SAMBAL SPICES: Chilli powder, chilli flakes, garlic, toasted cumin, coriander

  • 250g diced chicken (thighs are best) or mushrooms for a veg version
  • 4 eggs (any size)
  • 1 bunch of spring onions
  • 150g shallots or 1 medium red onion
  • ½ cucumber
  • 100g peas (fresh or frozen)
  • 1 lime
  • 1 tbsp tomato puree
  • 2 tbsp fish or soy sauce (any type)
  • 1 tbsp sugar
  • 200g standard long grain or basmati rice (not easy cook)
  • Prawn crackers for 4 to serve (optional)
  • Large frying pan x 2
  • Small pan
  • Blender