Nasi goreng
Popular throughout Indonesia, nasi goreng (fried rice) is eaten by locals for breakfast, lunch and dinner. In this version fresh shrimp and chicken are stir-fried with cooked rice, vegetables and seasonings and garnished with strips of omelet.

2 tablespoons soy sauce
1 tablespoon kecap manis
¼ teaspoon shrimp paste (trassi) dissolved in 1 tablespoon of hot water
½ teaspoon sambal oelek
2 eggs
A pinch each of salt and pepper
3 tablespoons of canola or peanut oil (plus a little extra to cook eggs)
5 oz (150g) skinless chicken breast—thinly sliced
8 large raw shrimp (prawns)—peeled
1 onion— finely chopped
2 cloves garlic—finely chopped
3 cups cold cooked rice (leftover rice is ideal)
1 scallion (spring onion)—thinly sliced on diagonal
12 thin slices of cucumber

MIX together the soy sauce, kecap manis, dissolved shrimp paste and sambal oelek in a small bowl. BEAT together the eggs with the salt and pepper. LIGHTLY oil a frying pan and bring up to a medium low heat then pour in the egg mixture. COOK the eggs like an omelet, flipping halfway through cooking. LEAVE the omelet to cool, roll up like a cigar, then cut into strips and set aside. HEAT 1 tablespoon of the oil in a wok and stir-fry the chicken over a medium high heat for 2 minutes, add the shrimp and cook a further 2 minutes, then remove the chicken and shrimp from the wok and set aside. ADD the remaining 2 tablespoons of oil to the hot wok and cook the onion for 1 minute. ADD the garlic and cook for a minute. ADD the rice, scallion and sauce mixture and cook for 2 minutes, tossing continually. STIR through the reserved shrimp and chicken to combine and serve on plates topped with the egg strips and sliced cucumber to garnish.