Be creative, own your recipes and change ingredients to suit the seasons, what you have in the garden or fridge and your personal tastes.
On one of our trips to Asia once, I remember the whole family eating Nasi Goreng for breakfast almost every day for two weeks interspersed with mango and papaya lassi and strong coffee. We loved the fresh, savoury taste of this dish that seemed to suit the hot, sweltering, weather. The early mornings were the best part of the day, before the heat of the day set in and this recipe with its generous spike of chilli sustained us for many hours while we read that long awaited novel by the pool and had an occasional dip to cool off.
My version is slightly different using long grain, brown basmati rice, natural, preservative free flavourings and as many vegetables as I can possibly pack in. I don’t add chicken, prawns or salad but you can. Being creative and owning a recipe is what cooking is all about.
NASI GORENG WITH A TWIST
2 tablespoon olive or coconut oil
2 teaspoons sesame oil
2 cloves garlic peeled and crushed
1/2 teaspoon turmeric powder
1 tablespoon finely grated ginger
1 brown onion peeled and finely diced
1/4 green cabbage finely sliced
1/2 large or one small red capsicum. deseeded and diced
1 bunch broccolini, thinly slice up the stem and leave the flowers whole
3 cups cooked brown, long grain rice, I like to use basmati
I red long chilli finely diced or half teaspoon of hot chilli flakes
1/2 bunch of fresh coriander, wash and finely chop stems and roots, loosely chop the leaves
2 tablespoons wheat free tamari
1 teaspoon naturally fermented fish sauce
1/2 cup of raw or roasted cashew nuts unsalted
Heat oil in a large pan or wok over medium heat. Quickly fry the eggs and set aside.
Add garlic, ginger, onion and chilli to the pan, cooking several minutes, until onion softens.
Add the turmeric and cabbage, stirring occasionally until the cabbage softens.
Add broccolini stems, flowers plus the coriander stems, sesame oil and red capsicum. Stir in for one minute.
Add tamari, fish sauce, coriander leaves and rice. Stir to het through.
Divide mixture into 4 serving bowls, place one egg on top of each and sprinkle with cashew nuts.