Nasi Goreng

I shot this last month at Denman College – the wonderful Women’s Institute’s facility near Abingdon in Oxfordshire, where WI members are able to take residential courses in all sorts of wonderful things – including cookery.
It was cooked by their young and exciting chef Peter Lien who teaches many of the courses.

Nasi Goreng

A portion of left over cooked rice
1 cube of Indonesian Spice Paste (see below), defrosted
1 egg, beaten
½ onion diced
A handful of frozen peas, defrosted
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tsp vegetable oil

Heat the oil in a wok or large frying pan. Cook the onions until soft and translucent.  Add the spice paste and fry for 1 minute. Add the rice and cook for a couple more minutes, coating the grains in the paste. Move the rice mixture to one side of the pan and add in the beaten egg, stirring to scramble it. Once cooked stir into the rice mixture. Add the remaining ingredients and serve. You can add any left overs such as ham, cooked chicken, or frozen prawns.

Indonesian Spice Paste
1 tsp ground black pepper
20 g roasted peanuts, finely crushed into a powder
½ tsp ground nutmeg
½ red onion, roughly chopped
60 g peeled ginger, roughly chopped
1 tsp turmeric powder
3 lemongrass stalks, roughly chopped
4 cloves garlic
5 red chillies, seeded and roughly chopped
1 tsp shrimp paste
1 tbsp light brown sugar
1 tsp salt
Juice ½ lime
3 tbsp vegetable oil
Place all the ingredients into a food processor and blend to a smooth paste. Use a spatula to scrape down the paste from the sides of the bowl and add a little water if the paste keeps sticking to the sides. Use within a week or freeze in ice cube trays.
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