Nasi goreng

Nasi goreng is essentially the Malay word for fried rice. Kecap manis (a type of sweetened soy sauce) gives the dish its signature sweet flavour and helps the rice to caramelise. Sambal tumis (which can be found in most Asian supermarkets) is chilli paste that’s been slowly cooked, often with toasted shrimp paste, and adds wonderful depth of flavour and aroma to the dish. While tomato purée might look like an odd addition to the ingredients list, many Malay hawkers back home often add a sneaky dollop of it (or even ketchup) to the dish for extra sweetness and colour. I love mine served with prawns and crispy fried shallots, but feel free to change things up with your favourite vegetables, chicken or shredded omelette.