4 Portions. Maximum £12 to buy all ingredients,
Skill level: Easy,
Total cooking time: 25 minutes,
- Prep time: 20 mins to cook rice, prep veg and cook meat (if required)
- Cooking time: 8 minutes,
Equipment used: 2 frying pans, 1 saucepan with lid,
The big Tesco in Brixton has a relatively well stocked “world cuisine” aisle.
The greatest attraction here is the large variety of sauces and pastes – I’m usually more than happy to make my own, but if I haven’t ever tried the dish, I’m a little reluctant to invest time, effort and money making a paste from scratch only to discover I don’t like it, or wonder if it’s meant to taste that way.
Having seen a Nasi Goreng dish feature somewhere on a menu, I opted to buy a jar of Yeo’s Nasi Goreng paste on my next visit, which helpfully comes with a quick recipe for Indonesian fried rice on the label
(I’m not lying when I say the recipe is quick, it literally says “fry cooked rice with paste in a heated oil. Add prawns, crab meat and egg and mix well”)
Rather than follow these simple instructions however, I added in some leftover veg (leeks, spring onion, carrots and cabbage) plus a cooked chicken breast (shredded)
A quick Google confirmed that this combination isn’t traditional but the recipes did vary depending on source so I think you can add whatever you wish here.
The paste itself smells very strong, (anything with dried shrimps will pong) but the end taste is much more subtle, so don’t be put off. I did only use half a jar for 4 portions (the recipe says to use the whole jar, but I preferred the more subtle flavour, so again, add as much as you wish)
1: Cook your rice.
I used to have issues cooking rice – adding rinsed rice to into a pan containing a random amount of boiling water would often give me a stodgy, claggy result (only barely passing as edible).
When following a recipe on how to make the Caribbean classic rice and peas however, I picked up a few tips that I now use for all rice dishes
- Use double the amount of water to rice (600ml for 300g)
- Add water to a pan, bring to the boil, add the rice (no need to rinse), pop on a lid and turn down the heat to “low” immediately. Leave to cook for 10 minutes
- After the 10 minutes is up, take the pan off the hob, but leave the lid on and allow the rice to steam for a further 10 minutes
- When ready to serve, fluff the rice up with a fork
If you don’t have scales / a measuring jup, measure your rice in cups (I don’t mean the American metric known as cups, I mean actual coffee cups) – One cup of uncooked rice weighs around 150g. Use the same cup to measure out the water (2 cups water, 1 cup rice)
2: Chop your veg into bite size pieces
3: If using cooked meat, shred this into small pieces. If you need to cook meat, simply rub the chicken with olive oil, season with salt and pepper and roast in the oven for 25 minutes. You may want to wait for the chicken to cool before pulling apart.)
Stir fry your veg with a drop of oil in a frying pan. If using broccoli or leeks, add these first as these will require slightly longer to soften. Then add the spring onions, kale or any other veg.
Once the veg has softened, remove from the pan and set aside, OR clear a space in the middle of the pan (if large enough). Add a little more oil and the Nasi Goreng paste and let this heat up / cook out.
Mix together the paste and the veg, add the cooked rice and the cooked chicken and stir to coat. Allow everything to warm through before serving with chopped coriander or a fried egg.
All prices from Sainsbury’s, March 2017, unless otherwise stated
- 300g uncooked basmati, jasmine or brown rice (I used jasmine rice £4.50 for a 2kg bag from my local Chinese supermarket in Camden)
- 1 leek (65p)
- 3 spring onions (55p for a bunch)
- 1 carrot (11p)
- shredded cabbage (65p for a sweetheart cabbage, only a little will be used here)
- 2 x chicken legs (£3.50 for 2 Oyster chicken legs, skin on, bone in from my local butchers)
- Yeo’s Nasi Goreng paste (£1.30 for the jar)
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