Think throw-together nasi goreng (Indonesian fried rice). Normally you would combine ingredients in a food processor or mortar and pestle to create a rempah (paste), fry this, then add in a whole host of additions, but I've forgone authenticity for speed. No fancy leavened sourdoughs here; this works best on white bread. If you like extra brown and crunch, give the outer sides of bread a swathe of butter before assembling.
¼ cup flavourless oil (such as rice bran)
1 clove garlic, roughly crushed
2 eschallots, finely sliced
1 tsp fish sauce
¼ tsp shrimp paste
1 tbsp kecap manis
2 cups cooked basmati rice
1 red chilli, finely sliced
¼ cup coriander leaves, chopped
1 spring onion, finely sliced
12 slices of white bread
6 soft sunny-side-up fried eggs (one per jaffle)
1 cup cooked prawn crackers
extra sliced chilli and coriander leaves
1. Heat the oil in a wok or frypan over medium heat. Add the garlic and eschallots and cook until just translucent and fragrant, being careful not to burn the garlic. Add the fish sauce, shrimp paste and kecap manis, and stir to coat the onion mixture. Add the rice, reduce the heat to low, and stir until warmed through and the rice takes on a golden-brown tinge and is evenly coated in the mixture. Remove from the heat and add the sliced chilli, coriander leaves and spring onion.
2. Place the bread slices on a flat surface. Top half the slices with two to three tablespoons each of the rice mixture. Add the soft fried egg and a few broken prawn crackers then top with another slice of bread.
3. Carefully transfer the sandwiches to a jaffle maker (in batches) and cook until the outsides are crisp and golden and the filling has warmed through. Serve piping hot with additional prawn crackers, coriander and sliced chilli.
Traditional nasi goreng recipe from Fire Islands
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.