Nasi Goreng (Indonesian Rice) with Chicken Skewers (Satay)

For the skewers, cut the chicken fillets into strips. Stir together 2 tablespoons soy sauce, 2 tablespoons sesame oil, and the juice of 2 limes and marinate the meat for about 1 hour.

For the Nasi Goreng, place the bean sprouts in a colander and pour boiling water over the top, then drain well. Peel the carrot and cut into strips. Rinse and trim the cabbage and slice into strips. Rinse the rice under running water in a sieve, then bring to a boil with almost twice the amount of lightly salted water. Cover, reduce the heat and simmer for about 25 minutes. Mix together the shrimp paste, soy sauce, ketchup, and rice vinegar. Rinse and halve the chilies lengthwise, remove the seeds, and cut into thin strips. Rinse and trim the scallions and peel the garlic and chop both. Heat the oil in a wok or large pan and sauté the chilies, garlic, and scallions. Add the Chinese cabbage and carrots and cook briefly. Add the rice and the marinade, fry briefly while stirring. Rinse the shrimp in cold water and drain in a colander, then mix with the rice. Whisk the egg with a fork. Heat 1 tablespoon oil in a separate pan over low heat. Pour the whisked egg into the pan and cook for 3 minutes, turning once. Roll up the omelette and cut into thin strips and mix with the Nasi Goreng.