Nasi Goreng

We’ve been talking at work about new recipes and what we can try that will encourage our kidlets to try new dishes and I remember my dear friend Danielle gave me this recipe for Nasi Goreng. It’s great because it can use up all your leftovers, in particular meat, you can add any vegies you have in the fridge and make it your own. We have used left over roast beef, roast chicken, you could even add some chorizo sausage or something similar. Grated Carrots, Zucchini, corn, peas etc all work too, we haven’t made it with the bananas, but the egg is wonderful on it and 9 times out of 10 everyone scrapes their plate or asks for more so it’s a winner in my eyes. Thanks Dani!

Here is the recipe I use for Nasi Goreng a la mama Saaf (my mother-in-law).  You’re a great cook so you will know how to adjust taste to suit.  All herb and spice measurements are approximates as I just adjust to taste.  This is a great dish to use up left over rice and meat.
Ingredients
Olive oil 1 tablespoon
Butter for baking bananas
Boiled rice 2-3 cups
Ground coriander seed 3 teaspoons
Cumin 2 teaspoons
Ginger powder 1 teaspoon
Ketjap Manis 1 tablespoon
Sambal Badjak 1 teaspoon
1 onion finely diced
2-3 cloves garlic crushed
1 leek chopped (if you don’t have any leeks on hand this dish still tastes good without them.  Maybe just add more onion)
Grated zucchini (optional…I find that this dish doesn’t have enough veg in it otherwise)
250-300 grams cooked meat (we use pork or beef but you could use any type of left over meat you like), mirrepoix(?) in other words, finely diced
1 cup prawns (optional)
Bananas 1 per person
Eggs 1 per person

Instructions
Fry onion and leek in olive oil over medium heat until soft.
Add meat
Add rice and stir to mix well
Add all herbs and spices including ketjap manis and sambal
Add grated zucchini
Add prawns
Cook on low heat for about 15 minutes

In the meantime preheat oven to about 160 degrees celsius.  Melt butter in an oven proof dish and cook bananas until soft (about 15 minutes).

When nasi goreng and bananas are done, fry one egg per person sunny side up. Yolk should be a bit runny.

Serve nasi goreng with a banana on the side and top with the fried egg.

Good accompanying items to this dish are white cocktail onions, mango chutney and of course, more sambal badjak.

Eet smakelijk!  (bon apetit in Dutch)

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Spaghetti Marinara

This is my easy cheats version of Spaghetti Marinara made with just a few simple ingredients, as Hubby always takes last nights dinner to work for lunch the next day this makes for a very easy friday night dinner as left overs aren’t required.

I am usually making this for 2 adults & 2 kids, the kids mostly have just the pasta with tomato sauce and 2 or 3 prawns, so if you’re serving more just increase the quantities accordingly.

You will need:

A handful of Shelled Prawns

8 Mussels, cleaned with the beards removed

large scoop of Pippies, Clams or Vongole depending on what you call them

1 finely diced brown onion

1 garlic clove, crushed

1 400g tin crushed italian tomatoes.

handful of freshly chopped italian parsley

Salt & Pepper.

Olive oil

1/2 a pkt of spaghetti (or more depending on how hungry you are)

Bring a large pot of salted water to the boil. When it’s boiling add the spaghetti and cook until al dente. (approx 12-15mins) Heat oil in a frying pan and add the garlic & onions and saute until translucent, add the tomatoes, rinsing out the tin with a little water and add that to the pan as well.

Bring to a simmer & allow to cook so the liquid is reduced and the sauce thickens, add the cleaned seafood and stir, cover with a lid (or oven tray as my frying pan doesn’t have a lid) and allow to cook until all the shell fish have opened. Discard any that don’t open as they could be off and therefore make you sick. Sprinkle with chopped parsley.

Drain the pasta and either toss into the sauce or vice versa & Va bene dinner is served.

Just remember the purists among us will say no parmesan cheese with seafood (I think it’s because it makes the seafood taste sour)

Perhaps serve with some crusty bread to mop up the juices