April 14, 2017 — Brunch
Nasi goreng has become something of a national signature dish, yet it is usually made from leftovers. No surprise then that my main ingredients were leftovers. I’ve reconstructed a proper recipe – but actually with this dish anything goes.
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280g precooked rice – best bought ready cooked, or use leftover rice
5 rashers streaky bacon – or other leftover meat
Assorted vegetables – best as leftovers – e.g. all or some of the following: a small handful of blanched mange tout, one small sliced blanched carrot, half a red pepper sliced, a stick of celery sliced, small handful beansprouts, chopped pak choi
2 large eggs
Fried shallots – ready cooked from Oriental grocers
Fresh chopped coriander
For the sauce
1 shallot chopped
1 red chilli chopped – to taste
2 large cloves of garlic
1 tbs ginger chopped
1 tbs tomato puree
1 tsp shrimp paste – or to taste (optional)
2 tbs tamarind paste made by adding water to seeded block of tamarind – or 1 tbs lemon or lime
1 tbs ketjap manis – or 1 tbs soy with 1 tsp sugar
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This should be made in stages. Keep everything in separate bowls in a warm place and then assemble at the end.
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