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Take your taste buds to the Tropics

Nasi Goreng, Indonesia's renowned fried rice, is a delightful fusion of sweet, spicy, and umami flavours. Traditionally enjoyed as a hearty breakfast or satisfying dinner, this dish embodies the rich culinary heritage of Southeast Asia. Paired with succulent Satay Chicken—tender skewers marinated and grilled to perfection, accompanied by a luscious peanut sauce—this combination offers a symphony of tastes and textures that captivate the palate.
FEATURING
NASI GORENG SPICE BLEND
SPICE UP YOUR RICE

Why it works

The robust, savoury notes of Nasi Goreng, enhanced by our authentic spice blend, harmonise beautifully with the smoky, nutty flavours of Satay Chicken. The sweetness of the peanut sauce complements the spiced rice, while the charred, juicy chicken adds a satisfying protein element. This pairing not only delivers a balanced and indulgent meal but also provides a rich source of protein, healthy fats, and essential nutrients, making it as nutritious as it is delicious.

What to drink with it:

BrewDog Dead Pony Club: A session pale ale with tropical fruit notes and a crisp finish, providing a refreshing contrast to the rich flavours of Nasi Goreng and Satay Chicken.
Off-Dry Riesling: The slight sweetness and high acidity of an off-dry Riesling help to balance the spiciness of the dish, while citrus and floral notes enhance the aromatic spices.

Ingredients and Instructions

Ingredients

Nasi Goreng

  • 2 cups cooked jasmine rice (preferably day-old)
  • 200g prawns, chicken, or tofu (optional)
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red chilli, finely sliced
  • 2 tablespoons sweet soy sauce (kecap manis)
  • 1 tablespoon fish sauce
  • 2 teaspoons Nasi Goreng spice blend
  • 2 eggs
  • Fresh coriander and sliced spring onions for garnish
  • Lime wedges, to serve

Satay Chicken

  • 500g boneless, skinless chicken thighs, cut into strips
  • Wooden skewers, soaked in water for 30 minutes
Marinade
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons vegetable oil
Peanut Sauce
  • 1/2 cup smooth peanut butter
  • 1/2 cup coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon chilli paste or sriracha (adjust to taste)
  • Warm water, to thin the sauce

Instructions

Preparing Nasi Goreng

  1. Prepare the Rice: Ensure the cooked jasmine rice is chilled and separated to prevent clumping.
  2. Sauté Aromatics: Heat vegetable oil in a large wok or frying pan over medium heat. Sauté the chopped onion, minced garlic, and sliced red chilli until fragrant and translucent.
  3. Add Protein (Optional): If using, add prawns, chicken, or tofu to the pan and cook until fully cooked through.
  4. Season the Rice: Add the Nasi Goreng spice blend to the pan, stirring to coat the ingredients. Add the chilled rice and sweet soy sauce. Stir-fry over high heat, ensuring the rice is evenly coated and heated through.
  5. Cook the Eggs: Push the rice to one side of the pan and crack the eggs into the empty space. Scramble until just set, then mix into the rice.
  6. Garnish and Serve: Divide the Nasi Goreng into serving plates. Garnish with fresh coriander, sliced spring onions, and lime wedges.

Preparing Satay Chicken

  1. Marinate the Chicken: In a bowl, combine all marinade ingredients. Add the chicken strips, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavour.
  2. Prepare the Peanut Sauce: In a saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chilli paste. Stir until smooth and heated through. Adjust consistency with warm water as needed. Keep warm.
  3. Skewer and Grill: Thread the marinated chicken strips onto soaked wooden skewers. Preheat a grill or grill pan over medium-high heat. Grill the skewers for 4-5 minutes on each side, or until the chicken is cooked through and has a slight char.
  4. Serve: Arrange the Satay Chicken skewers on a platter alongside a bowl of peanut sauce for dipping.

Serving

Serve the Nasi Goreng alongside the Satay Chicken skewers for a complete and satisfying meal. The combination of spiced fried rice and flavourful grilled chicken, complemented by the creamy peanut sauce, offers a delightful culinary journey to Southeast Asia.
Greek Souvlaki Chicken Gyro

Greek Souvlaki Chicken Gyro

£8.99 GBP

Whether you like your chicken kebab in a pitta or with chips and salad, this recipe won't disappoint!

Introducing our Greek Chicken Gyro Souvlaki seasoning blend, a tantalizing fusion of Mediterranean flavours that will transport you to the sun-drenched shores of Greece with every bite. Infused with the robust essence of garlic, cumin, and coriander powder, this blend brings depth and richness to your chicken gyro.

Crafted with aromatic spices including smoked paprika, oregano, and a hint of mint, this seasoning captures the essence of Greek cuisine, offering a symphony of tastes that perfectly complement the succulent chicken.

Full cooking instructions (for the BBQ or for the kitchen) for our Greek Chicken Gyro Souvlaki blend can be found here.

Delve into the culinary alchemy of this blend, where compounds from garlic and coriander powder intertwine with other ingredients, enhancing the savoury richness of the chicken while infusing it with layers of aromatic complexity.

Serve it with chips or arrange your chicken kebab in a pitta (for more Side Dish ideas download our Free Easy BBQ Side Dishes e-book).

... Every bite is a delight!

Net weight: 200g.

Meal Kit
Full details →

Smoke and Flame Foods Limited

27 Old Gloucester Street,
London,
WC1N 3AX
Office@SmokeAndFlame.net