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Vegetable Nasi Goreng

Ingredients

• SAMBAL MATAH
• 4
• small shallots, thinly sliced
• Kosher salt
• Zest and juice of 1 makrut (Thai) lime or 1 regular lime
• 2
• makrut (Thai) lime leaves, thinly sliced, or zest and juice of 1 regular lime
• 2
• lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
• 2
• long red chiles (such as Holland or Fresno), finely chopped, seeds removed if you prefer less heat
• 1
• 1½" piece ginger, peeled, cut into matchsticks
• 1
• garlic clove, thinly sliced
• Palm sugar or brown sugar
• Sunflower oil or other neutral oil (for drizzling)
• NASI GORENG
• 3
• Tbsp. virgin coconut oil or sunflower oil, divided
• ½
• leek, white and pale green parts only, thinly sliced
• 2
• small shallots, thinly sliced
• 1
• long red chile (such as Holland or Fresno), thinly sliced, seeds removed if you prefer less heat
• ¼
• tsp. ground turmeric
• 1
• bok choy, coarsely chopped
• 3
• cups cooled cooked jasmine or basmati rice
• 2
• Tbsp. kecap manis (sweet soy sauce)
• 4
• tsp. light soy sauce
• 1
• tsp. tomato purée
• ½
• tsp. unseasoned rice vinegar or white wine vinegar
• Kosher salt, freshly ground white pepper
• 2
• large eggs
• Homemade or store-bought fried shallots (for serving)
• 1
• scallion, thinly sliced on a diagonal
• Kerupuk or prawn crackers (optional)

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