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Goreng time

 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, but I know I need to invest in one of those 15kg sacks of jasmine from the Asian supermarket.

With that done, get hold of your blending equipment and blend/pound all of the paste ingredients until satisfied that your paste is smooth enough. Skin and slice the onions, garlic and ginger, and head off the chillis (and remove the seeds if you want). I use a drop of light soy to keep everything moving rather than oil, as it gives a little bit of flavour as well. I also add oyster sauce (not exactly authentic) which also adds a further umami depth (vegan alternatives are available). I use three garlic cloves as the absolute minimum for basically any cooking I do, but this recipe gives at least three servings of paste to use on other meals (depending on your love of spice). Feel free to substitute the red onion for spring onions or scallions of either colour or shallots. I used what I had to hand. The kecap manis is absolutely vital though, a characteristic sweet and sticky dark soy that really makes the flavour alongside the added sweetness of tomato puree with that vibrant colour. With that blended, bowl off to the side and keep until you're ready.

Next, make up a stir fry with whatever you want. I had a few pork shoulder steaks, mushrooms, and the other half of the red onion. Again, fry off in oil with a high smoke point, season with some black and white pepper and cook through some light soy. When this is done, fry the rice, add a generous drop of your spice paste and make sure everything is coated and cooking together! This is a deliberately inexhaustive list of options, so make your stir fry up how you like. I use a pair of silicone tongs as ersatz cooking chopsticks, but you do you.

As this is all coming together, heat a small pan (small enough, don't sweat it) with some oil and fry your egg. Now, the example in the picture is a little over (even for me), but again, try not to panic too much about it - it's just a fried egg that goes on top. 

Garnish with some herbs - I had basil in the fridge, and have a jar of dried crispy onions - and enjoy! To be honest, I don't know how long the spice paste will keep as I finished it in three days, but it should be fine as it's all raw, non-meat ingredients... But how could you resist using it all up? I used it to make a Mi Goreng and also as a glaze for roasted chicken thighs - very fine. For Mi goreng, substitute your rice for noodles, cooked and drained, and follow the same path. You can either fry your rice/noodles in the pan separately or include the whole pan, depending on how you feel. I favour emptying the wok and reheating it for a superior heat and cook and then adding the rest of your stir-fried things on top, but it is possible both ways. It's a good habit to get into if you're making a large serving for several people so everything cooks evenly. 







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