Nasi Goreng Resek

Main ingredients

  • ¼ cup chicken breast, cubed
  • ¼ cup prawns, take off the skin and head, roughly chopped
  • ½ tablespoon white pepper powder
  • ½ tablespoon chicken powder
  • 2 tablespoons oil to stir fry
  • 2 teaspoons soy sauce
  • 2 eggs
  • 2 cups cooked rice
  • ½ cup yellow noodle, blanched
  • ¼ cup shredded cabbage
  • ¼ cup spinach
  • 2 tablespoons chilli slices
  • 2 tablespoons chopped Asian celery
  • 2 tablespoons chopped green shallot
  • 2 tablespoons chopped leek


  • Fresh coriander sprigs
  • 1 tablespoon chopped green shallot
  • 1 tablespoon chopped Asian celery
  • Sambal bajak on the side


  • Heat oil in a pan and add in chicken first, stir fry until half cooked, then add in prawns, white pepper powder, chicken powder and soy sauce, continue to stir fry.
  • Add in whisked eggs and stir through, mix in the rice as the eggs are starting to cooked so the eggs can coat the rice as well.
  • Add in yellow noodle, cabbage, spinach, chilli slices, chopped Asian celery, chopped green shallot and leek.
  • Stir through for a while and place it on a plate.
  • Garnish with some fresh coriander, chopped green shallot and Asian celery.
  • Serve with sambal bajak on the side.



  • 2 pieces tomatoes
  • 24 pieces long red chilli, deseeded
  • 7 pieces small red chilli
  • 1 cup shallot
  • 15 cloves garlic, peeled
  • 2 tablespoons dried shrimp paste
  • A pinch salt
  • 3 tablespoons sugar
  • ¾ cup oil


  • Roughly chop all the garlic, chillies, shallots and tomatoes to a similar size.
  • Cook slowly for 30 minutes in the oil, then remove from the heat and allow to cool.
  • Pound the ingredients to a smooth consistency, whilst still retaining some texture.
  • Season with dried shrimp paste, salt and sugar.           
20 minutes
2-3 portions