Nasi Goreng
This is great for using leftover rice and is a bowl of delicious spicy flavours. Add in some cooked chicken, prawns or tofu if you would like to make it even more substantial. If you are vegan the egg topping can simply be omitted.
Nasi Goreng Spice Paste
15g gently roasted peanuts
1tsp black peppercorns
¼ tsp sea salt
1tsp sesame seed
4 cloves garlic
1 large shallot
1 tsp shrimp paste (you could use bean paste if you are vegan)
1 red chilli deseeded and roughly chopped
½ tsp dried chillies
1tbsp oil
Juice of half a lime
1tsp palm sugar
Add peanuts, the peppercorns salt and sesame to a pestle and mortar and grid to a paste
Add the rest of the ingredients to a good processor and blend – you may need to scrape down a few times
Decant to a container and keep in the fridge until needed
Nasi Goreng
Serves 4
Spice Paste from earlier
1 tbsp oil divided
3 eggs beaten
2 shallots sliced
3 cloves of garlic peeled and chopped
2 medium red chillies deseeded and chopped finely
1tsp dried chilli flakes
1tsp tomato puree
100g cooked green beans cut into bit size pieces
500g cooked cooled rice
2tbsp each kecap manis and soy sauce
3 spring onions sliced
30g roasted peanuts chopped
2tbsp fresh coriander chopped
Juice of ½ lime
Heat ½ tsp of the oil. Pour in the egg and as it cooks push the edge to the centre until it is set, flip over and complete the cooking.
Remove to a plate and cut into thin slices and keep warm.
Heat the rest of the oil over a medium heat, add the shallots, garlic, chillies and stir fry for about 2 minutes, add the spice paste and fry for another minute or two. Add in the tomato puree, kecap manis, soy, green beans, and the rice. Cook over a high heat for 2 minutes until the rice is thoroughly heated.
Divide across 4 bowls, top with the sliced omelette, spring onions and the roasted peanuts. Sprinkle over the coriander and a squeeze of lime juice. If you like it a bit hotter, top with some more thinly sliced red chilli.
This is delicious with some pickled cucumber if you have it.
