

Okay so we'll forgive you for not being completely familiar with what Nasi Goreng actually is. We'll probably be a little bit less understanding though if you refuse to take our word that it's a frankly amazing Indonesian way of eating rice.
To help persuade you, we spoke to Benny Peverelli, Executive Head Chef of fancy takeaway service Deliverance who shared his unbeatable recipe for how to make your very own.
Ingredients
Nasi sauce
• 100g Sambal Oelek (chilli sauce)
• 75ml dark soy sauce
• 50ml light soy
Get exclusive shortlists, celebrity interviews and the best deals on the products you care about, straight to your inbox.
• 25g sugar
• 75g sweet chilli sauce
(Makes lots but it does last up to a month in the fridge, great with chips!)
The rest
• 2 tbsp. rapeseed oil
• 1 large egg, beaten
• 1 chicken breast, diced
• 2 garlic cloves, crushed
• 1 white onion, sliced
• 1 white cabbage leaf, thinly sliced
• 1 carrot, thinly sliced
• Handful of green beans, cut in half
• 8 king prawns
• 3 cups of cooked Basmati rice
• 4 tbsp. Nasi sauce (more if you like it hot)
To pimp, serve these in little bowls
• Picked coriander
• Spring onion, thinly sliced
• Crispy shallots (you can get these in most Chinese supermarkets)
• Toasted peanuts
• Pot of pickles (piccalilli would work)
• Coarse chilli powder
How to make
1. Place all the Nasi sauce ingredients into a food processor or blender and blend until smooth. This can be done in advance, the day before or even the week before if you keep it in the fridge.
2. Get your pimping bowls already on the dining room table and get your ingredients all laid out next to hob, as this dish cooks very quickly.
3. Heat your wok or large frying pan until it is lightly smoking, then add your half your oil and chicken. And stir fry until firm to touch and with some colour (about 3-4 minutes), remove and then set to one side
4. Now add the remaining oil and add your egg, keep stirring and chopping with your spoon creating a scrambled egg
5. Then add the garlic and fry for a minute. Add the white onion, cabbage, carrot and green beans, and stir-fry for a few minutes until a little soft.
6. Once softened, add the prawns, cooked chicken and the basmati rice, keep stir frying until the rice is hot and then add the Nasi sauce and stir
7. Tip into your favourite serving bowl and pimp it up to your hearts content or your chilli tolerance will allow.
You can order a range of multi-cuisine dishes at www.deliverance.co.uk

As Content Director of Shortlist, Marc likes nothing more than to compile endless lists of an evening by candlelight. He started out life as a movie writer for numerous (now defunct) magazines and soon found himself online - editing a gaggle of gadget sites, including TechRadar, Digital Camera World and Tom's Guide UK. At Shortlist you'll find him mostly writing about movies and tech, so no change there then.
-
Danny Boyle on 28 Years Later sequel The Bone Temple, Cillian Murphy’s return — and THAT shocking pregnancy
The British director spills the beans on what's coming next for his zombies-in-the-countryside trilogy — along with some pretty big sequel spoilers...
-
Whisky whilst you walk? Scapa whisky launches Sanctuary Trails with hiking app
It’s a walk not a stumble