Nasi Goreng

One of the most popular and best-known Indonesian dishes, this is a marvellous way to use up leftover rice, chicken and meats such as pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups basmati rice (dry weight), cooked and cooled
2 eggs
2 tablespoons water
7 tablespoons sunflower oil
8 ounces (250 g) pork fillet or fillet of beef
2-3 fresh red chilies, seeded and sliced
1/2 inch (1 cm) cube terasi (blachan)
2 garlic cloves, crushed
1 onion, sliced
4 ounces (125 g) cooked, peeled shrimp (prawns)
8 ounces (250 g) cooked chicken, chopped
2 tablespoons dark soy sauce
Salt and freshly ground black pepper
Deep-fried onions, to garnish

Method:

1. Separate the grains of the cold, cooked rice with a fork. Cover and set aside until needed.
2. Beat the eggs with the water and a little seasoning. Heat 1 tablespoon of the oil in a frying pan, pour in about half the mixture and cook until set, without stirring. Roll up the omelet, slide it on to a plate, cut into strips and set aside. Make another omelet in the same way.
3. Cut the pork or beef fillet into neat strips. Finely shred one of the chilies and set aside. Put the terasi into a food processor, add the remaining chili, the garlic and the onion. Process to a paste.
4. Heat the remaining oil in a wok. Fry the paste, without browning, until it gives off a spicey aroma. Add the strips of pork or beef and toss the meat over the heat, to seal in the juices. Cook the meat in the wok for about 2 minutes, stirring constantly.
5. Add the shrimp, cook for 2 minutes, then add the chicken, rice and soy sauce, with salt and pepper to taste, stirring constantly. Serve in individual bowls, garnished with omelet strips, shredded chili and deep-fried onions.

Tip: Make the terasi paste using a pestle and mortar, if you prefer.

Indonesian Pineapple Rice

This way of presenting rice not only looks spectacular, it also tastes so good that it can easily be served solo. Recipe serves 4.

Ingredients:

3/4 cup natural peanuts
1 large pineapple
3 tablespoons groundnut or sunflower oil
1 onion, chopped
1 garlic clove, crushed
2 chicken breasts (about 8 ounces/250 g) cut into strips
Generous 1 cup Thai fragrant rice, rinsed
2 1/2 cups chicken stock
1 lemon grass stalk, bruised
2 thick slices of ham, cut into julienne strips
1 fresh red chili, seeded and very finely sliced
Salt

Method:

1. Dry-fry the peanuts in a non-stick frying pan until golden. When cool, grind one-sixth of them in a coffee or herb mill and chop the remainder.
2. Cut a lengthwise slice of pineapple, slicing through the leaves, then cut out the flesh to leave a neat shell. Chop 4 ounces (125 g) of the pineapple into cubes; saving the remainder for another dish.
3. Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes until soft. Add the chicken strips and stir-fry over a medium heat for a few minutes until evenly brown.
4. Add the rice to the pan. Toss with the chicken mixture for a few minutes then pour in the stock, with the lemon grass and a little salt. Bring to just below boiling point, then lower the heat, cover the pan and simmer gently for 10-12 minutes until both the rice and the chicken pieces are tender.
5. Stir the chopped peanuts, the pineapple cubes and the ham into the rice, then spoon the mixture into the pineapple shell. Sprinkle the ground peanuts and the sliced chili over the top and serve.

Rice Noodles with Pork

Rice noodles have little flavor themselves but they have a wonderful ability to take on the flavor of other ingredients. Recipe serves 4-6.

Ingredients:

1 pound (500 g) pork fillet
8 ounces (250 g) dried rice noodles
1 cup broccoli florets
1 red pepper, quartered and seeded
About 3 tablespoons groundnut oil
2 garlic cloves, crushed
10 spring onions, trimmed and cut into 2 inch (5 cm) diagonal slices
1 lemon grass stalk, finely chopped
1-2 fresh red chilies, seeded and finely chopped
1 1/4 cups coconut milk
1 tablespoon tomato puree
3 kaffir lime leaves (optional)
For the marinade:
3 tablespoons light soy sauce
1 tablespoon rice wine
2 tablespoons groundnut oil
1 inch (2.5 cm) piece of fresh root ginger

Method:

1. Cut the pork into thin strips, about 1 inch (2.5 cm) long and 1/2 inch (1 cm) wide. Mix all the marinade ingredients in a bowl, add the pork, stir to coat and leave to marinate for about 1 hour.
2. Spread out the noodles in a shallow dish, pour over hot water to cover and soak for 20 minutes until soft. Drain. Blanch the broccoli in a small pan of boiling water for 2 minutes, then drain and refresh under cold water. Set aside.
3. Place the pepper pieces under a hot grill for a few minutes until the skin blackens and blisters. Put in a plastic bag for about 10 minutes and then, when cool enough to handle, peel away the skin and slice the flesh thinly.
4. Drain the pork, reserving the marinade. Heat 2 tablespoons of the oil in a large frying pan. Stir-fry the pork, in batches if necessary, for 3-4 minutes until the meat is tender. Transfer to a plate and keep warm.
5. Add a little more oil to the pan if necessary and fry the garlic, springs onions, lemon grass and chilies over a low to medium heat for 2-3 minutes. Add the broccoli and pepper and stir-fry for a few minutes more.
6. Stir in the reserved marinade, coconut milk and tomato puree, with the kaffir lime leaves, if using. Simmer gently until the broccoli is nearly tender, then add the pork and noodles. Toss over the heat for 3-4 minutes until completely heated through.

Thai Crispy Noodles with Beef

Rice vermicelli are very fine, dry, white noodles bundled in large fragile loops and sold in packets. They are deep-fried before being added to this dish, and in the process they expand to at least four times their original size. Recipe serves 4.

Ingredients:

About 1 pound (500 g) rump or sirloin steak
Teriyaki sauce, for sprinkling
6 ounces (175 g) rice vermicelli
Groundnut oil for deep-frying and stir-frying
8 spring onions, diagonally sliced
2 garlic cloves, crushed
4-5 carrots, cut into julienne strips
1-2 fresh red chilies, seeded and finely sliced
2 small zucchini, diagonally sliced
1 teaspoon grated fresh root ginger
4 tablespoons white or yellow rice vinegar
6 tablespoons light soy sauce
About 2 cups spicey stock

Method:

1. Beat out the steak,if necessary, to about 1 inch (2.5 cm) thick. Place in a shallow dish, brush generously with the teriyaki sauce and set aside for 2-4 hours to marinate.
2. Separate the rice vermicelli into manageable loops and spread several layers of kitchen paper on a very large plate. Add the oil to a depth of about 2 inches (5 cm) in a large wok and heat until a strand of vermicelli cooks as soon as it is lowered into the oil.
3. Carefully add a loop of vermicelli to the oil. It should immediately expand and become opaque. Turn the noodles over so that the strands cook on both sides and then transfer the cooked noodles to the plate. Repeat the process until all the noodles are cooked. transfer the cooked noodles to a separate wok or deep serving bowl and keep them warm while you cook the steak and vegetables.
4. Strain the oil from the wok into a heatproof bowl and set it aside. Heat 1 tablespoon groundnut oil in the clean wok. When it sizzles, fry the steak for about 30 seconds on each side until browned. Transfer to a board and cut into thick slices. The meat should be well browned on the outside but still pink inside. Set aside.
5. Add a little extra oil to the wok and stir-fry the spring onions, garlic and carrots over a medium heat for 5-6 minutes until the carrots are slightly soft and have a glazed appearance. Add the chilies, zucchini and ginger and stir-fry for 1-2 minutes more.
6. Stir in the rice vinegar, soy sauce and stock. Cook for about 4 minutes until the sauce has slightly thickened. Add the steak and cook for a further 1-2 minutes.
7. Pour the steak, vegetables and all the mixture over the noodles and toss lightly and carefully to mix. Serve at once.

Tip: As soon as you add the meat mixture to the noodles, they will soften. If you wish to keep a few crispy noodles, stir some to the surface so they do not come into contact with the hot liquid.

Thai Fried Rice

This substantial dish is based on Thai fragrant rice, which is sometimes known as jasmine rice. Chicken, red pepper and sweetcorn add color and extra flavor. Recipe serves 4.

Ingredients:

2 cups water
1/2 cup coconut milk powder
1 3/4 cups Thai fragrant rice, rinsed
2 tablespoons groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
1 inch (2.5 cm) piece of fresh root ginger, grated
8 ounce (250 g) skinless, boneless chicken breasts, cut into 1/2 inch (1 cm) dice
1 red pepper, seeded and sliced
1 cup drained canned sweetcorn kernels
1 teaspoon hot curry powder
2 eggs, beaten
Salt
Spring onion shreds, to garnish

Method:

1. Pour the water into a saucepan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.
2. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.
3. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice and stir-fry over a high heat for about 3 minutes more.
4. Stir in the sliced red pepper, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Garnish with spring onion shreds and serve.

Tip: It is important that the rice is completely cold before being fried and the oil is very hot, or the rice will absorb too much oil.

Festive Rice

This pretty Thai dish is traditionally shaped into a cone and surrounded by a variety of accompaniments before being served. Recipe serves 8.

Ingredients:

2 1/2 cups Thai fragrant rice
4 tablespoons oil
2 garlic cloves, crushed
2 onions, finely sliced
1/2 teaspoon ground turmeric
3 cups water
14 fl oz (400 ml) can coconut milk
1-2 lemon grass stalks, bruised
For the accompaniments:
Omelet strips
2 fresh red chilies, shredded
Cucumber chunks
Tomato wedges
Deep fried onions
Prawn crackers

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well.
2. Heat the oil in a frying pan which has a lid. Fry the garlic, onion and turmeric over a low heat for a few minutes, until the onions are softened but not browned. Add the rice and stir well so that each grain is coated in oil.
3. Pour in the water and coconut milk and add the lemon grass. Bring to the boil, stirring well. Cover the pan and cook gently for 12 minutes, or until all the liquid has been absorbed.
4. Remove the pan from the heat and lift the lid. Cover with a clean dish towel, replace the lid and leave to stand in a warm place for 15 minutes. Remove the lemon grass, mound the rice mixture in a cone on a serving platter and garnish with the accompaniments. Serve immediately.

Tip: Look out for fresh turmeric at Asian markets or food stores.

Thai Rice

This is a lovely, soft, fluffy rice dish, perfumed with fresh lemon grass and limes. Recipe serves 4.

Ingredients:

2 limes
1 lemon grass stalk
Generous 1 cup brown long grain rice
1 tablespoon olive oil
1 onion, chopped
1 inch (2.5 cm) piece of fresh root ginger, peeled and finely chopped
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3 cups vegetable stock
4 tablespoons chopped fresh coriander
Spring onion green, toasted coconut strips and lime wedges, to serve

Method:

1. Pare the limes using a canelle knife or a fine grater, taking care to avoid cutting the bitter pith. Set aside the rind. Finely chop the lower portion of the lemon grass stalk and set aside.
2. Rinse the rice in plenty of cold water until the water runs clear. Tip into a sieve and drain thoroughly.
3. Heat the oil in a saucepan. Add the onion, ginger, spices, lemon grass and lemon rind and fry gently over a low heat for 2-3 minutes.
4. Add the drained rice and cook for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and leave for 3-5 minutes more. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for about 10 minutes. Garnish with spring onion green and toasted coconut strips, and serve with lime wedges.