• 600 gm (24 oz) Nasi Goreng (previously prepared)
  • 40 gm (1 1/3oz) Butter, Ghee or Margarine.
  • 50 gm (1 2/3 oz) Flour
  • 300 ml Stock (any convenient or preferred stock)
  • Pepper & Salt
  • 1 teaspoon Sambal Oelek
  • 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
  • 2 Eggs (Beaten)
  • 50 gm (1 2/3 oz) Flour
  • 100 gm (3 1/3 oz) Breadcrumbs

  1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture out then whisk in the stock. Add pepper & salt and keep on boil for 3 minutes, stirring continuously.
  2. Pour over the rice and add sambal and Kecap. Mix well. Leave to cool slightly then form into any croquette shape.
  3. Whisk the eggs . Coat the balls lightly in flour then dip/roll through egg mix and finally cover with breadcrumbs.
  4.  Deep-fry to a golden brown colour in oil at 180oC (350F) drain and serve.

Serve with any (or all of) Sambal Oelek, Kecap manis, Satay Sauce or in fact any side, sauce or dip that takes your fancy.