Ingredients for the BBQ Chicken marinade:-

500g of Boneless Chicken Thighs
3 cloves og Garlic, minces
1 Tbsp of Sugar
1 Tsp of ground White Pepper
1 Tbsp of Fish Sauce
Juice of 1 Lime

Method:-

(1) Cut the Chicken into bite sized pieces.
(2) Place in a large bowl.
(3) Add the marinade and stir to coat.
(4) Allow to marinade for at least 2 hours.
(5) Thread the Chicken onto skewers and place in the fridge until needed.
(6) When you are ready to assemble your dish cook the Chicken on a griddle pan until caramelised and cooked through.
(7) Set aside until you are ready to build your plates.

Ingredients for the Nasi Goreing Paste:-

2 Tbsp of Oil
4 Cloves of Garlic, minced
50g of Shallots, chopped
25g Sesame Paste
2 Chillies ,sliced
1 Tsp of Shrimp Paste
Salt to season

Method:-

(1) Place all the ingredients in a food processor and blend to a paste.

Ingredients for the Nasi Goreing:-

200g of Long grained Rice
2 Shallots, finely sliced
2 Eggs
1 Tbsp of Tomato Puree
1 Tbsp of Soy Sauce (Gluten free for us)
½ a Cucumber, sliced and de seeded
6 Spring Onions, sliced Oil to fry
Salt & Pepper to season
1 Tbsp of Kepac Manis ( Gluten free Soy Sauce, Brown Sauce, Rice Flour & Water)

Method:-

(1) Cook the Rice until it is tender, drain, rinse with boiling water and set aside to cool.
(2) Heat Oil in a large frying pan or Wok and add the Shallots – fry until golden and crispy.
(3) Remove and set aside on kitchen paper to drain.
(4) Beat the Egg, season with Salt & Pepper.
(5) In a smaller frying pan heat Oil over a medium heat and add 1/3 of the Egg and fry until it has set.
(6) Flip over and cook until fully set.
(7) Removed and roll up tightly.
(8) Repeat steps (5) to (7) three more times.
(9) Thinly slice the cooked Egg into strips.
(10) Heat a large frying pan or Wok over a high heat and add Oil.
(11) Add the Nasi Goreing Paste and fry for 1 to 2 minutes.
(12) Add the Tomato Puree and cook for a further few seconds.
(13) Add the Rice and fry until heated through.
(14) Add the BBQed Chicken, crispy fried Shallots and strips of Omelette and stir for a minute gently.
(15) Add the Soy Sauce, Cucumber and most of the Spring Onion, tossing to combine.
(16) Serve garnished with the remaining Spring Onion.

This was not a ‘pretty’ dish, but the flavours were outstanding.