Food Around the World - Nasi Goreng
I first tried Nasi Goreng in Bali. It is a fragrant all in one meal with the unusual combination of pork and prawns, that makes a wonderful change from your ordinary fare. This week starts off with Indonesia on our food trip around the world with spices from the islands made famous by the Dutch.
Serves 4
225g long grain rice - use Jasmine or Basamati
1t turmeric
2 stalks lemon grass with the outer casing removed
3 cloves
3T sunflower oil
1 bunch spring onion sliced
2t finely grated fresh ginger
2 red chillies, seeded and finely chopped
2 cloves garlic, crushed
3T soy sauce
200g prawns
225g pork fillet thinly sliced
juice of 1 line
fresh coriander to garnish
freshly grated nutmeg
Cook the rice according to the packet instructions. Add the turmeric, lemon grass and cloves in with the water. Drain, fluff the rice, remove the spices and leave to cool.
Heat the oil in a large frying pan. Add the onion, ginger, chilli and garlic. Stir fry over a low heat. Add the pork and cook it. Add the soy sauce and prawns and stir fry until the prawns have cooked. Add the rice and stir fry for a few minutes. Place on a serving dish and squeeze over the lime juice. Garnish with spring onions, a grating of fresh nutmeg and coriander.
Serve with stir fried spinach or try this recipe below.
225g bean sprouts
4 carrots
1 can bamboo shoots
½ small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
½ tsp. chilli sauce (sambal ulek)
1 tsp. salt
2 Tbs. lime juice
½ tsp. dried shrimp paste (terasi)
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
Serves 4
225g long grain rice - use Jasmine or Basamati
1t turmeric
2 stalks lemon grass with the outer casing removed
3 cloves
3T sunflower oil
1 bunch spring onion sliced
2t finely grated fresh ginger
2 red chillies, seeded and finely chopped
2 cloves garlic, crushed
3T soy sauce
200g prawns
225g pork fillet thinly sliced
juice of 1 line
fresh coriander to garnish
freshly grated nutmeg
Cook the rice according to the packet instructions. Add the turmeric, lemon grass and cloves in with the water. Drain, fluff the rice, remove the spices and leave to cool.
Heat the oil in a large frying pan. Add the onion, ginger, chilli and garlic. Stir fry over a low heat. Add the pork and cook it. Add the soy sauce and prawns and stir fry until the prawns have cooked. Add the rice and stir fry for a few minutes. Place on a serving dish and squeeze over the lime juice. Garnish with spring onions, a grating of fresh nutmeg and coriander.
Serve with stir fried spinach or try this recipe below.
Cooked Vegetables with Grated Coconut (Urap)
225g fresh green beans225g bean sprouts
4 carrots
1 can bamboo shoots
½ small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
½ tsp. chilli sauce (sambal ulek)
1 tsp. salt
2 Tbs. lime juice
½ tsp. dried shrimp paste (terasi)
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut bamboo shoots into strips the same size as the beans.
Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.
Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.
Makes 6-8 servings.
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