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Fried Rice (Indonesian)

14 Aug

In Indonesia this dish would be called Nasi Goreng. It is one of the most popular family or street foods, almost a national dish, often eaten for breakfast, made from left-overs from the night before and found on most Indonesian or malay restaurant menues in the west. The Chinese brought their fried rice dishes to Indonesia, where they adapted to local tastes; the Indonesians cook this dish in woks but it tends to be spicier and flavoured by their sweet sticky Kecap Manis. This is a great dish, adaptable to whatever you have available, and can be made with meat, shellfish, poultry, offal or kept clean and simple with no animal products at all. The only essential ingredient is cold cooked rice making it a useful way to use left-overs and an easy to prepare breakfast or delicious packed lunch.

  • Cold cooked long grain rice
  • green or spring onions
  • garlic
  • Seasoning Ketjap Manis (a sweet soy sauce and speciality of Indonesia)
  • vegetable use whatever is in season, green beans, long beans, runner beans, asparagus, chinese greens, peppers, carrots, fennel, corn, peas, mushrooms
  • protein you can use fried tofu, peanuts, chicken, prawn, pork or sausage.
  • Additional flavouring use dried prawns whole or powdered or prawn paste.

Toppings Serve with fresh vegetables such as; cucumber, cherry tomatoes, peppers or green onions and comdiments such as crispy fried onions and sambal olek (chilli paste), you can also serve topped with shredded egg omelet or hard boiled eggs.

Variations

Cooks Note If you don’t have Katjap Mannis you can make a similar product by mixing soy sauce with sugar, and a little miso paste, garlic and chinese 5 spice) or just use soy sauce and a little sugar.

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Noodles with Peanut Dressing

8 Aug

Noodle salads are perfect summer lunch fare they also travel well so they make excellent picnic or lunch box food. This salad is dressed with crushed peanuts and oriental seasonings along with fresh cucumbers and mangetout from the garden, but you can use whatever is in season.


Serves 2  Prep and cook time 10 minutes

  • 2 servings of Soba or other oriental noodles
  • 1 clove garlic, crushed
  • green onions or garlic chives
  • 2 tbsp soy sauce
  • 1 tbsp sugar or honey
  • 1-2 tbsp rice vinegar or lime/lemon juice
  • chilli (fresh, ground or flaked) to taste (optional)
  • roasted peanuts, crushed
  • vegetables such as cucumbers and lightly cooked green beans or mangetout

In a large pan of water. Boil the noodles, for 3-7 minutes depending on the variety and packet instructions, until just cooked. Meanwhile slice the onions and put into a wide serving bowl along with the remaining ingredients, mix well to dissolve the sugar. When the noodles are cooked drain and toss in the dressing mixture. Serve hot or cold, and for a robust meal with some korean small dishes such as Green Onion Relish or Beansprout Salad .

Cooking Tip. It is important to slightly under cook the noodles when making this salad and any vegetables raw or lightly or cooked to keep the ingredients fresh so they are at their best served cold.
Noodles soba are a Japanese noodle made from buckwheat which comes in a number of varieties and flavours, the ones use in the picture above are flavoured with une plums, you could also use rice or mung bean noodles or even whole wheat spaghetti makes a great alternative.