My regular readers will know that for many years I have had a multi talented houseboy called Corleen. He is a Dress Designer , does my washing and ironing, does my manicure and pedicure, and made me masks, Chef's uniforms and many other tasks. However he also things he is a Chef and an Indonesian. Neither of these are true. He does however like one of my favourite Indonesian dishes called Nasi Goreng.
My Nasi Goreng in Awali- Photo by Corleen
The Café opposite the Pines hotel in Malaka where I first had Nasi Goreng
Then for Christmas 2020 Miss Andrea gave me a wonderful recipe book with comfort food from around the world and there on page 108 was the recipe for Nasi Goreng! Thanks Jamie Oliver and Miss Andrea!
If you want to read more about this recipe book and see TBK cooking some of hos recipes you can do so by clicking this link
Time for some British recipes with a twist
Jamie explains that his twist on the Chinese technique of stir-fried rice is one of the most popular dishes of Indonesia. ( by the time I wrote this on 1.7.21 I had already made it 3 times this year!) .Historically it came from the need to use up leftover rice at the time when they did not have refrigerators. There are thousands of variations as people would use what was seasonally available in their area. However most versions include garlic, Peppers, sweet soy sauce, and various condiments from fish sauce to ketchup. It is often served as breakfast, Jamie loves it for Brunch and it makes a wicked midnight munchie!
Like many of Jamie's recipes it is made in three parts:
- Stir fried rice
- Cucumber Pickle
- Bubbly eggs
Ingredients
Method- Stir fried Rice
Put one mug of rice into a pan with a pinch of sea salt and cover with 2 mugs of Boiling Water and cook on a medium heat for 10 - 12 Minutes. Drain and place on a tray to cool ( or you could use up leftover rice from the day before).
( OMG, Uncle Roger would have a fit- see him now by clicking the link below:
Uncle Roger hates the way Jamie makes egg fried rice )
Peel the onion , garlic and ginger, deseed the chilis then finally chop it all with half the coriander stalks. Finely slice the sugar snap peas at an angle and cut the broccoli into bite size pieces. Heat a log of oil in a wok and add the onion, garlic, ginger, coriander stalks and palm sugar. Stir fry for a few minutes and then add the sugar snap peas, broccoli and cooled rice. Continue cooking for 3 to 4 minutes, or until the rice is hot through. Jamie says "Tossing regularly" but that would have a whole other meaning for Corleen so I will just say " Turn the rice frequently so it does not burn". ( Chef Corleen is very good at burning things).
Finally stir in the soy sauce ( Kecap manis) and a few shakes of fish sauce to season. Turn the heat off and place one quarter of the rice in a small bowl , push it down to compact it, and then turn it out onto a serving plate ( like a sandcastle)
Cucumber Pickle
Peel the cucumber and slice it half a cm thick ( with a crinkle cut knife if you have one )
I do not have one so if you would like to buy me one this is what you are looking for-
Not in Pink John, I threw away all my pink kitchen gifts when I left Awali!
Finely chop the other half of the coriander stalks and place with the cucumber in a bowl and add a few swigs of vinegar, the lime zest and juice and castor sugar then season well and toss together.
Bubbly eggs
Trim the spring onions and finely slice with the chilis. Place a large non stick pan on a high heat and add half cm of oil. Once the oil is hot crack in the eggs and fry them so the whites really bubble up and get crispy around the edges. If you hold the pan at an angle you can scoop up the oil with your spoon and pour it over the egg yolks as you cook then to your preference. The alternative is to put salt and pepper on the eggs and cover with a lid, this keeps the steam inside the pan and the eggs get cooked from top and bottom at the same time ( Thanks to Chef Coco for that tip!)
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Hello, I am The British Kabayan! Feel free to read my stories.
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