This traditional Indonesian dish will remind you of travels abroad. A favourite of vegos and non-vegos alike!
Ingredients
Rice
2 cups long-grain rice
salt
2 tablespoons tamarind paste
2 tablespoons vegetable oil
8 shallots, chopped
3 cloves garlic, crushed
1/2 inch fresh ginger, grated
2 teaspoons curry powder
1/4 teaspoon hot red pepper flakes
1/4 teaspoon turmeric
1/2 small cabbage, thinly sliced
2 medium tomatoes, peeled,seeded,and diced
3 tablespoons soy sauce
1 tablespoon packed dark brown sugar
To Garnish
3 tomatoes, coarsely chopped
1 1/4 red peppers, cored,seeded,and diced
1/2 cucumber, diced
1 stalk celery, diced
Directions
Cook the rice in boiling salted water for 12-15 minutes, until tender.
Drain, rinse, and drain again.
Stir in the tamarind paste and set aside.
Heat 1 tbls. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
Add the cabbage and cook for 3-5 minutes.
Add the tomatoes and cook for 2-3 minutes.
Remove from pan.
Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
Return the vegetables to the pan. Add the soy sauce and sugar and heat gently to warm through.
Serve hot, garnished with tomatoes, red pepper, cucumber, celery.
Variation
Buy a nasi goreng flavour sachet instead of using the paste and spices (checking the ingredients are safe) forget the cabbage and just serve the rice dish over a bed of fresh sliced lettuce and cucumber.
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