Nasi Goreng Kimchi with Egg  Schezwan

Nasi Goreng Kimchi with Egg Schezwan

From   Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Indonesian

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

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

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.