Stacked Tomato, Summer Vegetable, and Grilled Bread

Step 1

Put the rice in a pan with 400ml boiling water. Stir once, bring to a simmer, then cover and turn the heat right down. Cook for 15 minutes, then take off the heat and leave on a damp tea towel or cloth for five minutes with the lid off. Fork through to fluff up, then spread on a baking tray and refrigerate, overnight if possible.

Step 2

Heat oil in a large skillet or wok over high heat.Add chili and garlic, stir for 10 seconds.Add onion, cook for 1 minute.Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelized.

Step 3

Put all the ingredients for the paste in a small blender or mortar and whizz or pound until fairly smooth.

Step 4

Heat 1 tbsp oil in a large frying pan over medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelet. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelet over and transfer to a plate to cool before cutting it into long, thin shreds.

Step 5

Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water, and set aside.

Step 6

Add the rice by hand, breaking up any clumps as you go, and fry until heated through, then stir in the kecap manis, soy sauce, spring onion, and chili.

Step 7

Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.