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Nasi Goreng With Chicken Satay Skewers: Keep It Simple with Conimex!

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Posted on January 23 2024

Nasi Goreng With Chicken Satay Skewers: Keep It Simple with Conimex!


Nasi Goreng ("Nah-see Gore-eng") meaning "fried rice" in Indonesian, has a rich history as a versatile and beloved dish.


Originating in Indonesia, nasi goreng evolved into a flavorful and adaptable meal that reflects the diverse influences of Indonesian culture. The Dutch - during their colonization of Indonesia -  were introduced to the rich and exotic flavors of Indonesian spices, such as coriander, cumin, turmeric, and galangal. In turn the Dutch added their own ingredients to the beloved dish in the form of peas, carrots and - most importantly - bacon!

A collaboration of so many exotic spices can make this dish seem daunting, however Conimex has marinades and spice mixes to make the process easy!

elaborate display of ingredients on a wooden counter lined with banana leaves

Get your stuff together and let's cook!

Feeds: 4-6 people
Prep: 30 min
Cook time: 30 min

browned chicken satay skewers topped with peanut sauce and cilantro

Chicken Satay

• 6 skewers (if wooden, soak for 30+ min in water to avoid burning)
• 500g chicken thighs (boneless & skinless)
• 1pk Conimex Marinademix Saté
• 3 Tbsp oil
• 1 Tbsp water
• 1 Tbsp Ketjap Manis (sweet soy sauce)

chicken marinating in conimex satay marinade Chicken skewers lined up on baking sheet

1. Pre-heat oven to 400°F (200°C)
2. Cut the chicken thighs into 1.5 inch squares and place into a medium bowl
3. Add the contents of the marinade mix along with oil, water and ketjap manis (no need to add salt)
4. Set aside to marinate. 5-10 min says the package, I did 30 min while prepping the Nasi.
5. Evenly load the chicken onto the skewers.
6. Place chicken skewers onto a lined baking sheet and bake for 15-20 min until cooked, then broil for 3 min for extra colour.

 Nasi Goreng cooked to perfection topped with a fried egg

Nasi Goreng

• 4 cups cooked long grain rice (made from 1 1/4 cup uncooked rice)
• 400-450g veggies (sliced)
  I used - bell peppers
             - shredded red cabbage (splash with lemon juice to maintain colour)
• 5 strips bacon
• 1 Rookworst (Dutch farmers sausage)
• 1 pk Conimex Nasi Goreng mix with veggies
• 1/2 cup hot water (100ml)
Do not add extra salt

Toppings (as many as you'd like!)

• fried eggs
• crispy onions
• peanut sauce
• crushed peanuts
• sambal oelek (chili paste)
• kroepoek (chips made from puffed shrimp or cassava)
• cilantro

Conimex nasi spices and veggies blooming in hot water

1. In a small heatproof bowl bloom the contents of the nasi goreng spices/veggies in boiling water and set aside for 10+ min.
2. mise en plus: prep all raw ingredients. Dice the veggies, slice the rookworst, chop cilantro and peanuts.

Bacon has been crisped, now frying sausage Time to add the bell peppers and bloomed spices Shredded cabbages adds a pop of pink
3. In a large frying pan fry bacon until crispy then place bacon on a paper towel lined plate. Reserve an appropriate amount of bacon fat for cooking (~2 Tbsp)
4. Fry rookworst slices in bacon fat until browned slightly.
5. Add in veggies and pour in Conimex nasi spice/veggies, fry until lightly browned.
6. Stir in cooked rice and bacon until combined and warmed through.
7. Serve with chicken skewers and desired toppings

Epic nasi feast on a table lined with banana leaf and the sparkling waters of Bali in the distance

 Use your cuisine to carry you straight to Indonesia!

My food review: 

The chicken skewers were FANTASTIC! I'll be using this one again for sure! Sweet, savoury, and bold! Great with the peanut satay sauce as well.

The nasi was great. Next time I'll use a low sodium bacon to bring the salt level down a bit. I loved the depth of flavour from the spices of the Conimex mix. It definitely saved me from having to buy those dish-specific-spices that end up clogging your cupboards. This works with any veggies and can be as elaborate or plain as desired!

The toppings: Loved customizing our plates! We mostly ditched the cutlery and used the crispy kroepoek as our scoops! I highly recommend the fried eggs on top. Many nasi recipes suggest scrambling the eggs into the rice, however, I wanted the texture of the soft yolk. Almost like another sauce! The peanut satay sauce was a highlight as well! Bold, smooth and earthy creaminess. The crispy onions and chopped peanuts added great texture while the cilantro brought in a fresh pop! Spicy Sambal for some heat, and some extra ketjap manis for a sweet umami boost as well!

Yep, I'm already scheming the next veggie combo for my next nasi night!


Want the ingredients? Click on the images below to view the products used for this feast!

Conimex Satay Marinade MixConimex Nasi spices and veggiesConimex Ketjap ManisWijko Ready Made Satay Sauce
Conimex sambal Oelek Chili PasteJumbo Fried OnionsConimex Cassave KroepoekConimex Wok Oil

Check out our selection of rookworst and fresh sliced bacon in store!


Little Girl sneaking the peanut sauce from the nasi photoshoot

Warning: the kroepoek and peanut sauce are particularly in danger of being snooped
(Don't ask why she's wearing a coat in doors... arguing with toddlers is pointless)


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