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Serves 6 people Preparation: 30 minutes max
Other Mains:
 Chilli Con "Carne" / Salsa
 Mac 'n' Cheeze
 Tofu, Tahini and Pumpkin Bake
 Maple & Tarragon Sweet Potatoes
 Roasted sweet potato with tipsy mint-lime sauce and caramelised pecans.
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Nasi Goreng
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
Photo by prizepony / CC
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