instant gourmet
instant gourmet
cook tonight
Fry up
some Nasi
Goreng
This classic Indonesian dish is
served at breakfast. Popular
throughout Asia, the key ingredient
is the shrimp paste, which can be
found in most Asian supermarkets.
ingredients
Serves four in 1 hour
200g basmati rice (cooked and left
to steam dry)
1 egg
1 tbsp flour
3-4 tbsp milk
4 tbsp coconut oil (if not, use virgin
olive oil)
1 tbsp rice or standard balsamic
vinegar
1 tbsp tomato purée
3 tbsp light soy sauce
½ tsp shrimp paste
400g chicken breast cut into
thin strips
1 onion, diced
2 cloves garlic, chopped finely
2 chillies, chopped roughly
200g Chinese cabbage (bok choi
works well), cut into strips
2 carrots, peeled and cut into
5cm batons
200g king prawns, precooked
100g bean sprouts, such as soya
8 stalks of chives, chopped finely
A few Thai basil leaves
Hint Make sure you cook the
rice in advance, as it needs to cool
and lose its stickiness to prevent
it clumping together.
Put the cooled rice aside.
Then make a batter by
mixing the egg, flour
and milk together. Heat a frying
pan with 1 tbsp of oil and fry the
batter for 1-2 minutes on each
side until golden. Mix the vinegar,
tomato purée, soy sauce and
shrimp paste together.
1
Heat 2 tbsp of oil in a very
hot wok and stir-fry the
chicken until cooked
through, then set it aside. Add the
rest of the oil and sweat the onion,
garlic and chilli. Once the onion
has turned completely translucent,
add the cabbage and carrots
and fry them off.
2
Add the cooled rice and
marinade along with the
king prawns and bean
sprouts. Make sure the marinade
has covered all the ingredients.
Cook for a further minute, season
and serve with the egg strips,
chives and Thai basil sprinkled
over the top.
3
Prawns went wild
for a limbo competition
Helping you make kitchen
nightmares a thing of the past
The ShortList
Drinks Bulletin
Selecting your party
tipples for the summer
McWilliam’s Crisp
Chardonnay £6.99
Australia’s most
awarded winery has
crafted a light, zesty
Chardonnay to
salvage the staple
of the Bridget Jones
generation. Expect
citrus flavours with
hints of peaches and
lychees. Available
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Tokiwa Shochu
£16.99
Japan’s premier
rice spirit has
arrived here.
Served either
with hot water
or over ice, it’s
perfect with
sushi. Available
from Harrods
and Selfridges.
Pernod Absinthe
£31.95
The original
purveyor of
absinthe, Pernod,
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WOrdS: MATT HuSSEy rECIPE And PHOTOGrAPHS: STOCkfOOd.CO.uk
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