This gorgeous looking Indonesian cullinary (Nasi Tim Ayam Jamur) may look simple, but taste-wise, it is as satisfying as winning lotto. Hard boiled egg, diced chicken breast and thinly sliced button mushroom are simmered in soy sauce, oyster sauce, kecap manis and sesame oil, slowly reduced to dark and sticky consistency. On the other hand, jasmine rice is cooked with knots of pandan leaves and sesame oil, filling the air with its distinct aroma. Home made chicken stock from nearby bubbling pot is then added as it sizzles with every single splash of it.

Assembling is also a piece of cake. Place halfed soy egg at the bottom of a ramekin and fill the gap with a few tablespoons of soy chicken and mushroom. Top with half cooked rice and add extra splash of chicken stock, and straight into the steamer.

To serve, turn the ramekin upside down to a plate, sprinkle generously with chopped spring onions and fried shallots; add a few slices of chilli and few leaves of coriander, and voila, this scrumptious dish is yours to devour.

Egg, Chicken and Mushroom with Spring Onion, Fried Shallot, Chili, and Coriander

Circle of Life!