300 g cooked white rice
100 g egg noodles, boiled for 5 minutes
50 g beef sausages, cut 1 cm cubes
3 beef meatballs, cut 1 cm cubes
50 g chicken thighs, cut 1 cm cubes
2 eggs, lightly beaten
10 g fried onions
50 g leafy green mustard, cut 5 cm long
50 g white cabbage, sliced 1 cm long
Ground spices :
20 g garlic
30 g shallots
50 g big red chili
10 g ebi
3 g shrimp paste
9 g candlenut
10 g red cayenne pepper
20 g fish sauce
30 g cooking oil
8 g salt
3 g sugar
8 g chicken powder
40 g sweet soy sauce
Saute garlic, red onion, big red chili, ebi, shrimp paste, candlenut and red chili peppers until cooked.
Blend the ingredients that have been sautéed. Stir fry the spices over medium heat and add fish sauce. Stir fry until the paste is cooked and the oil separates from the paste. The paste will turn darker in color and the fragrance of the spices are fully released.
Dish up the spices and set aside.
Pour the beaten eggs into the remaining oil and let the eggs cook. Add the cooked spices back into the pan and mix with the just cooked eggs.
Add the chicken thighs, meatballs and sausage and saute until the chicken is cooked.
After the chicken is cooked, add in the white rice and the seasoning and stir until the seasoning is evenly coating the rice.
Add the egg noodles, cabbage, and leafy green mustard. Turn the heat to high and stir fry quickly until the spices are well blended.
Use drier cooked rice instead of fluffier rice, or better still, use refrigerated leftover rice.
After adding in the last ingredient, cook over high heat so that it gives the slightly charred aroma.
If preferred, chicken liver and gizzard can be added to Nasi Goreng Mawut.