The Grand Tour Story
The Grand Tour leaves the satay stalls behind and follows the evening crowds into the streets of Yogyakarta, where
the sound of sizzling woks echoes through the night. Plastic tables fill the pavements, scooters buzz past every few
seconds, and almost every street vendor seems to be cooking one thing better than anyone else.
Nasi Goreng.
Indonesia's national comfort food.
Every family has their own version, every region adds something different, and every cook quietly believes theirs is
the best.
Our guide, Arif, laughs as he tosses another pan of rice.
"Good Nasi Goreng starts with yesterday's rice."
"The rest is experience."
One bowl later, we completely understood.
You’ll Need
For the Chicken
500g chicken thighs, diced, 1 tbsp vegetable oil
2 cloves garlic, finely grated, 1 tbsp grated fresh ginger
1 tbsp kecap manis (sweet soy sauce), 1 tbsp light soy sauce
1 tsp smoked paprika, ½ tsp ground coriander, 1 tsp sea salt, ½ tsp cracked black pepper
For the Rice
300g cooked cold jasmine rice, 1 small onion, finely diced
1 red pepper, diced, 2 spring onions, sliced, 1 tbsp vegetable oil
Nasi Goreng Sauce
2 tbsp kecap manis, 1 tbsp light soy sauce, 1 tsp sesame oil
1 tsp brown sugar, ½ tsp chilli flakes
To Finish
Fresh coriander, Lime wedges, Crispy fried shallots
Optional but dangerous
Fried egg
Prawn crackers
Sambal chilli paste
Cold Indonesian lager
Method
Preheat your air fryer to 200°C.
In a bowl, combine the vegetable oil, garlic, ginger, kecap manis, soy sauce, smoked paprika, coriander, sea salt and
black pepper.
Add the chicken and coat thoroughly.
Place the chicken into the air fryer basket and cook for 10–12 minutes, shaking halfway through, until lightly charred
and cooked through.
In a foil tray or heatproof dish, combine the onion, red pepper and vegetable oil.
Air fry for 5 minutes until softened.
Add the cold rice, cooked chicken, spring onions and all the sauce ingredients.
Stir thoroughly until every grain is evenly coated.
Return to the air fryer for 8–10 minutes, stirring halfway through, until the rice is piping hot and lightly caramelised
around the edges.
Finish with crispy fried shallots, fresh coriander and a generous squeeze of lime.
Top with a fried egg and sambal if using, then serve immediately.