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Nasi Goreng with fried eggs & Sambal Tomat


  • To make the Sambal, gently toss 1 punnet quartered tomatoes with 5 sliced shallots, 2 each finely chopped chillies and garlic cloves, the coriander, lime juice, a slurp of oil and a good pinch of salt. Set aside.
  • Heat a little oil in a wok (or heavy-bottomed pan) and gently sauté the remaining shallots, chillies and garlic until reasonably tender, continually stirring.
  • Then add the remaining tomatoes with the kecap manis and wonga bok, adding the cooked rice little by little. Stir to separate the rice, briefly cook to heat through and taste for seasoning.
  • Serve the rice with a fried egg on top and the Sambal on the side.


  • 1½ punnet cherry tomatoes, quartered
  • 8 shallots, finely sliced
  • 4 small red chillies, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp chopped fresh coriander
  • juice of ½-1 lime
  • vegetable oil
  • sea salt
  • 1-2 tbsp kecap manis (Indonesian sweet soy sauce)
  • ¼ small wonga bok (or Savoy cabbage), shredded
  • 4 cups cooked basmati (long grain) rice, absorption method

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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