Nasi Goreng Recipe

Rice is something that we always have at home, whether uncooked and stored in the pantry, or cooked and on the kitchen counter top or dining table. There’s usually a pot of steamed rice in the kitchen, waiting to be devoured at the next meal. But steamed rice can become a bit boring sometimes, so occasionally, we’d have something different, like Nasi Goreng.

Nasi Goreng is a very popular Indonesian dish. It is fried rice mixed with a bit of meat or veggies, so it can be a complete meal by itself, especially when seasoned perfectly.  If you have cold cooked (not freshly cooked) rice in the house, that would be perfect for this dish, and if you have some bits of veggies in the fridge, you can prepare this dish for tonight’s dinner.

(Note: I’ve added a few substitution ideas, in case you do not have the fresh ingredients on hand, but have the preserved versions in your pantry.)

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NASI GORENG

INGREDIENTS:
Olive oil
4 eggs, beaten lightly
1 brown onion, coarsely chopped
6 cloves garlic, crushed and chopped
25g ginger, finely chopped (or a generous dash of ground ginger)
2 long red chillies, chopped (or a dash of ground cayenne pepper, to taste)
200g chicken fillet, sliced 1 inch squares or short strips
1 chicken cube
A handful of oyster mushrooms (or 184g can of champignon pieces and stems)
1/2 green capsicum, chopped coarsely
1/2 red capsicum, chopped coarsely
200g fresh baby corns, chopped coarsely (canned version will also do)
4 cups (cold) steamed jasmine rice
2 cups bean sprouts
3 green onions, sliced thinly
3 tablespoons soy sauce (or adjust to taste)
2 tablespoons kecap manis (or adjust to taste)

PROCEDURE:
In a wok, heat oil. Add egg to make a thin omelette. When cooked, remove omelette and let cool.

Saute brown onion, garlic, ginger and chilli. Add chicken and chicken cube, and stir fry until chicken is cooked. Add mushrooms, capsicums and corn and cook until tender.

Add rice, bean sprouts, green onion, soy sauce and kecap manis. Stir fry.

Cut omelette into strips. Add omelette strips to the mixture in the wok. Mix well. Remove from heat and serve hot.

Fried Rice Last Night!

Hubby came home yesterday afternoon and had a cross between a late afternoon snack and early dinner, then said he probably won’t eat much for dinner because he was full.

With enough leftover boiled jasmine in the cooker, I decided to simply cook fried rice for dinner. One of my ways of recycling food that’s still too good to toss in the bin.

While I didn’t take notes during the preparing and cooking process, I will just do my best to recall how I made it. And since I didn’t really do exact measurements of the amounts of the ingredients I mixed in the dish, feel free to have more or less of the ingredients, depending on how you like it.

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LAST NIGHT’S FRIED RICE

Cooking oil
2 eggs, well beaten
A handful of chicken fillet
50g butter
3 cups cold cooked rice
1 brown onion, sliced
1 piece carrot, chopped to small bits
1 small can of corn kernels, rinsed and drained
A handful of frozen green peas
2 tablespoons fried garlic (we already have fried garlic, so I used that)
A handful of cooked prawns, shelled and each sliced into 2 or 3 parts
Soy sauce to taste
Tomato sauce to taste
Tabasco sauce (optional)
Salt to taste
Ground cayenne pepper (optional)

Heat oil on pan. Beat eggs in a bowl and season with salt. Fry well beaten egg in the pan until cooked. Take out of the pan, slice to small strips and set aside.

Slice chicken fillet into small parts. Fry in pan until thoroughly cooked. Roughly break up cooked chicken into smaller bits using a wooden spoon. Add butter and onions. Stir fry for 1-2 minutes. Add carrots and corn. Stir fry for about 2-3 minutes. Add cold rice. Break up rice and mix well with the other ingredients in the pan. Add soy sauce, tomato sauce, Tabasco sauce, salt and ground cayenne pepper to taste. (You can skip the Tabasco sauce and cayenne pepper, if you don’t like it spicy.) Mix everything well and cook over medium heat.  Continue to stir every now and then for about 10 minutes.

Add sliced cooked prawns, frozen green peas, and fried garlic. Combine well with the rest of the dish. Cook over low heat for another 5-10 minutes, stirring every now and then so the bottom part doesn’t get burnt.  Serve warm.

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Oh, by the way, hubby ended up eating dinner after this. In fact, he had to stop himself from eating much of this so he could still have enough fried rice to pack for lunch at work today. Lol!

Bamboo Shoots and Prawns In Coconut Milk

This dish is one of our favourites. It’s quite easy and quick to prepare, and it’s mostly veggies in it…except for the prawns. This is a lovely soup to pair with hot Jasmine rice on a winter evening, but really, you can enjoy this dish at anytime of the year.

Ingredients: 
1 small brown onion, chopped
1 small can (125g) corn kernels
1 small can (165mL) premium coconut milk
6 pcs okras, sliced to 1-inch lengths
1 can (225g) bamboo shoot slices
12 – 18 pcs prawns
Sliced crabs (or 1 tsp red crab paste)
Jute leaves (cos lettuce may also be used as substitute)
3 cups water
Salt, sugar and pepper to taste
Cayenne pepper, ground (optional)

Procedure:

In a saucepan, boil prawns and crabs in water with onions until they’re red.  Add bamboo shoots and corn. Boil for 2 minutes. Add okras.  Stir in coconut milk and cook for about 3 minutes or until the soup is slimy from the okra. Add jute leaves and season. Simmer for one minute.  Serve hot with rice.

Leche Flan

Spring has come to Australia, and our chooks have felt it. To celebrate the warmer-than-winter season, they decided to lay lots of eggs!

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Well, in fact, a bit too much for hubby and me. And so, I decided it was high time to make this:

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Whoops! Nope, not just that.

What I really meant was this…

leche flan

One of the Philippines’ most favorite desserts, this baby is a good way of disposing those chooks’ eggs properly.  Since it was the last Sunday was the last of the month, we had the traditional ward luncheon at church after the services and for that, I decided to make Leche Flan to share with the folks.

It’s really not that hard to do. The last time I made this dessert was way back in 2009 or 2010, yet when I made one last weekend, it was still as easy as ABC.

INGREDIENTS

5 whole eggs
1 can condensed milk
water
3 Tbsp powdered milk
pinch of salt
1/2 tsp vanilla
2-3 Tbsp raw sugar

HOW I DID IT:

Preheat the oven to 180 degree Celsius. Fill half of a larger tray/pan with water and put that inside the oven for the water bath.

Beat eggs in a bowl.  Add condensed milk, water and powdered milk. In other recipes, they use a can of evaporated milk. But because when I made this last Saturday evening, there was no evaporated milk at home, so I dissolved powdered milk in a can full of water (I used the emptied can of the condensed milk to measure) and used that as substitute.  Add a teeny-weeny pinch of salt and a few drops of vanilla. Mix well…although I think no matter how well you’d try to mix it manually, you’d still come up with something like this:

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Use a clean cheese cloth to strain the mixture. You can also use a fine wire strainer, like I did.

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Straining will make your mixture, and thus, the flan, smoother.

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 Place sugar in a pan. You may add a bit of water to dissolve the sugar.  Place the plan over low heat to caramelize the sugar, until it’s golden brown but not burnt.

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Let the caramelized sugar rest for a while.  Then pour into the pan the egg-milk mixture. Cover the pan with foil.

Now, use your oven mittens and very carefully place the pan of egg-milk mixture on the water bath inside the oven. Watch out that you don’t spill the water or the mixture or wet your mittens with the boiling water.  Cook for 50 to 55 minutes, keeping the oven temperature at 180 degree Celsius.

Let the flan cool before turning it upside down on a plate to serve.

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