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Spice up your lockdown dishes

Whether you're cooking for family or taking part in a virtual dinner party, our new catering partner, HOST Olympia London have got you covered. Wow your family with this delicious and easy to follow indonsian Nasi Goreng. 

Serves: 2

Ingredients:

  • 300g Cooked rice
  • 100g Cooked chicken
  • 75g Shredded vegetables (cabbage & carrot for example)
  • 2 Shallotts, peeled
  • 2 Cloves garlic
  • 1 Red chilli
  • 25ml Shrimp paste or sambal
  • 2 Eggs beaten
  • 35g Cucumber
  • 1 Spring onion
  • 10g Crispy onions Ketchup Manis (or use dark soy if you can’t get Manis)
  • 25ml Vegetable oil

Method:

  1. Take the shallot, garlic, shrimp paste and chilli and blend to a paste in a food processor or use a pestle and mortar.
  2. In a hot frying pan or wok cook the egg in the hot oil, allowing it to set in the pan before breaking it up with a spatula and frying in in strips, once cooked and golden brown move to the side of the pan.
  3. Next cook the shredded veg in the same pan, stir frying until golden, toss with the egg, then making a little room in the pan add the paste and cook for 30 seconds. Toss everything together.
  4. Add the cooked chicken and the rice and continue to stir fry until very hot, pour in the ketcup manis and mix well before turning it all out onto a plate.
  5. Garnish with the cucumber, spring onion, crispy shallots and lime.

Want to see a chef do it and follow along in real time? Cook along with the talented Jeremey Ford here.

Looking for more food inspiration? Discover the full cookbook here

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