Nasi Goreng Biasa & Ayam Paprik

Cook the rice according to package instructions and set aside.

In a wok or pan, stir-fry 3 garlic cloves until fragrant.

Add 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons golden mountain sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Stir well.

Slice half a red chili and add it along with some julienned carrot to the pan. Cook for another minute before setting aside.

Break 2 eggs into the wok and scramble until cooked through but still slightly runny. Add the rice mixture, mix well, and season to taste.

Increase heat and stir-fry the mixture until the rice is heated through and coated with the sauce.

Stir in chopped kaffir lime leaves and cook for a few more seconds. Serve hot.

For the chicken paprik: In another wok or pan, stir-fry 4 garlic cloves and an onion until fragrant.

Add sliced lemongrass stalk, tomato paste, soy sauce, chili sauce, and tomato sauce. Stir well.

Season with salt to taste. Add sliced chicken breasts and cook for a few minutes until the chicken starts browning.

Pour in 1/2 cup water, cover the pan, and let it simmer until the chicken is cooked through (about 5-7 minutes).

Add chopped carrots, broccoli florets, baby corn, and kaffir lime leaves. Stir well and cook for another minute or two.

Top with a bit of lime juice and chili flakes before serving.