Here I am with the fourth challenge for the Fusion Taste Team which was to use the Nasi Goreng paste that came in our hamper.
I had high hopes for this dish as I love Nasi Goreng and recently blogged a recipe I use (so do bear with me if it feels like I am repeating myself!).
Nasi Goreng literally means fried rice in Indonesian, where it is the national dish. Apparently there is no single recipe for Nasi Goreng - there are many many different variations which makes me feel a bit better as I wasn't sure my previous recipe was authentic and this time round I've elaborated a bit.
I wasn't disappointed with this, I absolutely loved it and I think out of the four challenges I've done for World Foods so far, this was my favourite. The paste was fragrant and full of flavour. I found it incredibly spicy, although Mr M thought it was okay - which is odd considering I am normally the one who likes hotter food, however it didn't take anything away from the meal for me, I still enjoyed it immensely.
The recipe below is Nasi Goreng as I made it tonight. In fact, I have been reliably informed that what I actually made was "Nasi Goreng Nanas". This amount served two of us. (Yes, I was hungry).
Nasi Goreng Nanas
2 large eggs
4 tbsps WorldFoods Indonesian Nasi Goreng paste
2 skinless chicken breasts, sliced
190g cooked and peeled prawns
227g tin of pineapple chunks
200g cooked rice (precooked, or leftover - but must be cold)
1/3 cucumber, diced
1 tomato, deseeded and chopped
2 spring onions, thinly sliced
Beat the egg and season with some salt and freshly ground black pepper. Heat 1tbsp of oil in a deep, wide, non-stick frying pan or wok, over a medium heat. Add half the egg to make a thin layer and cook for a few minutes. Tip out and allow to cool before shredding and repeat with remaining egg.
Heat some cooking oil in a large wok and add the 4 tbsps of Nasi Goreng paste. Cook for one minute until the paste is aromatic.
Add the chicken slices and fry in the paste for approximately five minutes until cooked.
Stir in the rice, prawns and pineapple and cook for a further 4-5 minutes until everything is heated through.
Garnish with the shredded egg, cucumber, tomato and spring onion and serve immediately.
As I previously mentioned in the Tom Yum blog post, if you're short on time, you can cook the rice and cool it down quickly under the tap before chilling it whilst you prepare the rest of the meal.
This was a delicious and satisfying meal which I am sure I will make it again.
Please check out the World Foods Fusion of Flavours Facebook page to see what the other members of the team did with their Nasi Goreng paste.
Mrs M x
love & kisses