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...