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.

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Mexican Rice Salad

Mexican Rice Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 3 hours

Cook: 0 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

  • Brown rice
  • Cucumber
  • Spring onions
  • Tomato

Healthy and wholesome – an ideal salad for weight watchers

Ingredients

  • Brown rice, cooked 2 cup
  • Medium cucumber, cut into big pieces 1
  • Spring onions, finely chopped 3
  • Medium tomato, finely chopped 1
  • Fresh mint leaves, finely chopped ½ cup
  • Lemon juice 1 tbsp
  • Olive oil 1 tbsp
  • Salt to taste
  • Black pepper powder to taste

Methods

  • Take brown rice, cucumber, spring onions, tomato, mint leaves, lemon juice and olive oil in a bowl and mix well.
  • Add salt and black pepper and toss.
  • Transfer into a serving bowl and serve.

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Sesame Noodles with Peanut Sauce

Sesame Noodles with Peanut Sauce

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

  • Noodles
  • Peanuts
  • Sesame seeds
  • Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

  • Noodles, boiled 200 tms
  • Sesame seeds (til), roasted 1 tbsp
  • Sesame (til) oil 3 tbsps
  • Peanuts, roasted and ground 1 cup + 1 tbsp
  • Ginger, finely sliced lengthways 1 inch
  • Garlic cloves, finely chopped 3
  • Spring onions, finely chopped 4 tbsps
  • Red chilli flakes ½ tsp
  • Soy sauce ¼ cup
  • Sugar 2 tbsps
  • Salt to taste

Methods

  • Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
  • Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
  • Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
  • Add salt and cook the noodles in the sauce.
  • Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.

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Spicy Mung Beans

Spicy Mung Beans

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

  • Whole green grams
  • Sprouted black eyed beans

This tangy dish makes an excellent starter

Ingredients

  • Whole green grams (sabut mung), soaked overnight and boiled 1 cup
  • Sprouted black eyed beans, boiled 1 cup
  • Fresh red chillies, finely chopped 2
  • Red chilli flakes 2 tsps
  • Sesame (til) oil 2 tbsps
  • Spring onion, finely chopped 1
  • White vinegar (safed sirka) 1 tbsp
  • Soy sauce 1 tbsp
  • Fresh coriander leaves, finely chopped 3 tbsps

Methods

  • Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
  • Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
  • Transfer into a serving dish, garnish with remaining coriander leaves and serve.

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Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

  • Parboiled rice
  • Vegetable stock
  • Boneless chicken
  • Button mushrooms

The most popular Italian rice dish that’s pleasing the palates of the gourmets of the world

Ingredients

  • Risotto
  • Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
  • Olive oil 2 tbsps
  • Medium onion, finely chopped 1
  • Vegetable stock 2 cups
  • Salt to taste
  • Chicken and mushroom mixture
  • Boneless chicken breast, cut into small cubes 200 gms
  • Button mushrooms, finely sliced 7 to 8
  • Butter 3 tsps
  • Oil 2 tsps
  • Garlic, finely chopped 1 tsp
  • Salt to taste
  • Black pepper powder to taste
  • Vegetable stock 2 cups
  • Lemon juice 2 tsps
  • Parmesan cheese, grated ¼ cup
  • Garnish
  • Fresh parsley, finely chopped ¼ cup

Methods

  • To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
  • Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
  • To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
  • Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
  • Add this chicken mixture to the rice and mix well.
  • Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
  • Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
  • Transfer into serving bowl, garnish with parsley and serve hot.

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Chilli Oil Sauce Sweet and Sour Dipping Sauce

Chilli Oil Sauce Sweet and Sour Dipping Sauce

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Indonesian

Key Ingredients:

  • Red chilli powder
  • Red chilli flakes
  • Sesame oil
  • Sugar
  • Vinegar
  • Tomato ketchup

Chinese dishes are incomplete without flavourful sauces such as these two

Ingredients

  • Chilli oil sauce
  • Red chilli powder 1 tbsp
  • Red chilli flakes 1 tbsp
  • Sesame (til) oil 3 tbsps
  • Oil ¼ cup
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped ½ tsp
  • Sweet sour dipping sauce
  • Sugar ¾ cup
  • Vinegar (sirka) ¼ cup
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 2
  • Ginger, finely chopped 1 tbsp
  • Tomato ketchup ¼ cup
  • Soy sauce 2 tbsps
  • Salt 1 tsp
  • Cornflour 2 tsps

Methods

  • To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
  • Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
  • Pass it through a strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
  • To make sweet sour dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
  • Mix cornflour with 2 tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
  • Strain before serving if you do not want garlic and ginger pieces or serve as it is.

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