DAILY DINNERS

To make the paste, put all the ingredients in a food processor with 1 tbsp of cold water and blend until smooth.

Heat 2 tbsp of the vegetable oil in a wok or frying pan until hot and fry the chicken pieces until well browned, then scoop out onto a plate and season. Once cool, shred into chunky pieces.

Reduce the heat to low, add the remaining tbsp of oil and tip in the paste. Cook gently for 10 mins until fragrant. Tip in the rice, turn up the heat and cook for 3 mins. Push the rice up the sides of the pan and pour the beaten egg into the middle. Once the egg has set, chop into pieces in the pan and mix through the rice.

Add the kecap manis, fish sauce, lime juice, and shredded chicken, and a little seasoning and cook for 2-3 mins or until piping hot.

To serve, scatter over the spring onions and the crispy shallots, and serve with a fried egg, sliced cucumber and tomato on the side, dressed with a little lime juice and a good squeeze of sambal over the rice.

You can make the crispy fried shallots yourself by thinly slicing 2 shallots and cooking in 1 cm of vegetable oil in a frying pan, heated to 160C or until a cube of bread browns in 1 min. Fry for 3-4 mins or until golden brown and crisp, then drain on kitchen paper. Or buy ready made crispy shallots from larger supermarkets.