The Captain's Table

 Here's my rice method, extracted for easy reference without having to read the whole of the other recipe as well. Make some rice.  Make however much rice you think you'll need, but make sure all the water is cooked out.  Here's my foolproof method that I inherited from my mother that works every time: Decide how much rice you want, and double the amount of water ready to boil (fill a kettle, basically; or if you have a  fancy boiling tap, use that). Heat oil or butter in a saucepan on high heat - choose a pan with a lid that fits. Coat the rice in the hot butter and keep it moving so it doesn't burn. When the rice is coated, add the water (which is twice the volume of the rice). I use a pyrex measuring jug, so if I usually serve 100ml or 4oz of rice I just double that in boiling water. Easy. Stir, making sure that any rice that made its way up the sides of the pan is all incorporated. When the liquid starts bubbling again, put on the lid, which is wrapped with a clo...

 Time for another recipe. Next week I'll tell you how to pan-roast a chicken, but this will more than suffice for now: Nasi Goreng. I warn you now, this is far from an authentic masterclass, but it'll get you there for a sweet and spicy stir fry treat of an evening. Ingredients: For the paste : Three cloves of garlic (minimum) 2 inch/5cm long piece of ginger 2 birds eye chillis Half a red onion Tomato puree Oyster sauce Light soy Kecap Manis For the fry : Meat or Tofu (I used pork in this instance) Vegetables Day-old rice EGG You will need : Pestle and mortar/blender Wok Rice cooking equipment Egg pan The Method: Start off by cooking off your rice first. It is  possible to use freshly made and cooled rice, as cardinal a sin as that is, but if you're short on time/suddenly inspired to make this, it will work - as long as you get the lid off and allow as much steam to escape the cooked grains. I use basic long grain rice as standard - cheap by the kilo compared to basmati, b...