Nasi Goreng

For the Nasi Goreng recipe, first skin the chicken and cook it in a pot of water together with the leek, parsley root, bay leaf spice and salt. When the chicken is cooked, remove the meat from the bone and cut it into small pieces.

Then cook the rice with the chicken broth. After about 20 minutes, when the rice has swelled, drain the soup and set the rice aside.

Now heat some oil in a pan and brown the finely chopped onion and garlic. Add the rice and saute until soft, stirring constantly, until the remaining water has completely evaporated and the rice is also a little browned.

To the rice, add ham strips, crab meat, langoustine tails, sliced bell bell pepper and peanut butter. The sliced chicken meat is added at the very end, as it only needs to be heated briefly.

Finally, season with cumin, mace and salt.

Nasi Goreng is served as a large mound of rice in a bowl. If you like, you can garnish it with fried eggs and a handful of chopped parsley.

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