Cook the meat and tofu :

Cook the rice:

• You can cook the rice following this recipe (double the recipe) if you need to, otherwise, just cook the rice the way you usually does it.
• Cut the tofu into 1-inch cubes. I sprayed them with a bit of non-stick spray and air fry them in the air fryer at 350 F (180 C) for 10 minutes or until light golden brown and crisp. You can also deep fry in oil until golden brown. Set aside
  
• Preheat about 1 Tbsp of oil in a large skillet. Stir fry the garlic and shallots in the oil until fragrant, about 3 minutes.
  
• Add the diced chicken/pork and cook until they turn opaque. Add the fried tofu pieces. Add the seasonings, except for the sesame oil and hard-boiled eggs (which I forgot here in the step-by-step photo LOL).
  
• Cook for another minute. Add the sesame oil last and give it a good stir. Have a taste and adjust to your preference. Remove from the skillet and set aside
  

Prepare the quick soup:

• Put all the ingredients for the soup in a small pot or saucepan. Bring to a boil and then lower the heat to simmer and cover. Let it simmer for about 15 minutes. Have a taste and adjust to your preference. Garnish with the finely chopped green part of the green onion
  

Prepare kekian udang (optional):

• Place the shrimp in a food processor and process into a paste, combine with the rest of the ingredients for kekian udang. It should form a paste. You can microwave a small portion to see how it tastes and adjust the seasoning to your preference. You can also boil a small amount in water to have a taste test
  
• You can prepare this ahead, cover, and store in the fridge for a day or two and fry them when you are ready to serve nasi bakmoy

When ready to serve nasi bakmoy:

• Fry the kekian udang when you are ready to serve nasi bakmoy. Preheat about 1-inch of oil over medium heat. When the oil is hot, use a spoon to scoop the shrimp paste and drop it into the hot oil. You can cook 3-4 pieces at a time.
  
• Fry until golden brown and place on an absorbent paper towel. You can probably get 10-15 pieces, depending on the size.
  

Assembling:

• Portion the rice into a plate (a deeper plate that can accommodate some soup). Top with the tofu and meat mixture, half of half boiled-eggs. Add some kekian. Ladle the soup around the rice (or serve the soup on the side). Top with some fried shallots (bawang goreng) on top of the meat tofu mixture

To serve:

• It is typically served with a squeeze of lime juice, some chopped bird's eye chili with kecap manis on the side.
• Tuck in and hopefully you enjoy them!