For the nasi goreng:
Heat a small amount of oil in a wok or large frying pan, and quickly fry off two sliced chicken breast. Add the spice paste and toss to combine before adding 100g chopped baby corn. Stir through warmed rice and remove from heat. Topped with a crispy fried egg, sliced radish, fresh coriander, shaved spring onion, lime, toasted black sesame seeds and extra sliced chilli if desired.
For the spicy pineapple salsa:
Combine thinly sliced pineapple with sesame oil, the zest and juice of one lime, a pinch of freshly grated coconut, sliced red chilli, fresh mint leaves and a drizzle of coconut cream.
For the cucumber pickle:
Combine sliced red chilli and a good glug of apple cider vinegar and toss with sliced cucumber.
Serve with prawn crackers and sambal oelek on the side.