Nasi Goreng Kimchi with Egg Schezwan

Nasi Goreng Kimchi with Egg Schezwan

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

This Indonesian speciality is very pleasing on the palate

Ingredients

Cabbage, finely shredded ¼ cup
Medium carrot, chopped 1
Shallots, fried ¼ cup
Garlic cloves, finely chopped 3
Dark brown sugar 1 tbsp
Kecap manis 2 tsps
Oil 1 tbsp + 1 tsp
Rice, cooked 2 cups
Salt to taste
Sugar 2 tbsps
Vinegar 1 tbsp
Del Monte Schezwan sauce 1 tbsp
Del Monte sweet red chilli sauce 1 tbsp
Egg 1
Black pepper powder 1 tsp
Spring onions, finely chopped 2

Methods

Put fried shallots, garlic, dark brown sugar and kecap manis in a blender jar and blend in into a smooth paste.
Heat 1 tbsp oil in a non-stick pan, add the blended paste, cooked rice and salt and toss well.
To make kimchi, take cabbage in a bowl, add carrot, sugar, salt, vinegar, Del Monte schezwan sauce and Del monte sweet red chilli sauce and mix well.
Heat 1 tsp oil in another pan, break the egg into the pan. Sprinkle a little salt and black pepper powder and fry. The egg yolk should be a little runny.
Transfer the rice into a serving bowl, garnish with spring onions and fried egg and serve it with kimchi.

Asinan Salad

Asinan Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 2 hours

Cook: 0 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

Cucumber
Turnip
White vinegar
Oil

This is a pickled vegetable salad which is widely dished out in Indonesia

Ingredients

Medium cucumber 1
Medium Turnip 1
Medium onion 1
Long green chilli 1
Sugar 2 tbsps
Garlic cloves, finely chopped 4
Salt to taste
White vinegar ¼ tsp
Oil ¼ tsp

Methods

Cut onion in thin round slices and then halve them. Chop cucumber and turnip into thin long slices. Cut chilli into small pieces and put all these in a salad bowl.
Take sugar, garlic, salt, white vinegar and oil in another bowl and whisk well.
Pour this dressing over the vegetables and toss well. Keep the bowl in the refrigerator for 1-2 hours.
Serve chilled.

Rendang Curry

Rendang Curry

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

Baby corns
Carrot
French beans
Potato
Coconut milk

A traditional vegetable curry from Indonesia

Ingredients

Mixed vegetables (baby corns, carrot, French beans), chopped 1 cup
Potatoes, boiled, peeled and cubed 1 cup
Fresh red chillies, seeded and finely chopped 2
Garlic cloves, finely chopped 6
Ginger, finely chopped 1 tbsp
Turmeric powder ½ tsp
Oil 2 tbsps
Galangal, finely chopped 1 tbsp
Lemongrass stalk, slit in the middle 1
Shallots, finely chopped ½ cup
Kaffir lime leaves 6 to 7
Coconut milk 3 cups
Salt to taste
Fresh coconut, scraped and lightly roasted for 5 minutes 3 tbsps

Methods

Put fresh red chillies, garlic, ginger and turmeric powder in a mixer jar and grind to a fine paste.
Heat oil in a non-stick pan, add galangal, lemon grass and shallots and saute for 1 minute.
Add the ground paste, mix and add lime leaves. Saute for 2-3 minutes.
Add the mixed vegetables and boiled potato and mix till all the vegetables are well coated with the sauce.
Add coconut milk and mix. Add salt and roasted coconut and mix. Cover and cook for 5 minutes.
Transfer into a serving bowl and serve hot.