Nasi Goreng

Make a paste by blending garlic, shallots, chillies, and shrimp paste into a coarse paste using a mortar or small food processor.

Break up the cold rice with your hands — clumps will cause steaming instead of frying.

Fry eggs sunny-side up in a small pan. Set aside for topping.

Heat a wok over high heat until smoking. Add oil, then the spice paste. Fry for 2–3 minutes until fragrant and darkened.

Add shrimp and stir-fry for 1 minute until pink.

Add rice all at once. Press down and leave untouched for 1 minute to develop crispy bits, then stir vigorously. Repeat twice.

Add kecap manis and fish sauce. Toss to combine and caramelize. Taste and adjust. Serve topped with a fried egg, sliced cucumber, and green onions.