A Taste of Asia from Bali
Easy Nasi Goreng Recipe:
4 cups of cooked rice
150g of your choice of meat
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 tablespoon kecap manis
1 teaspoon sesame oil
3 cloves of garlic (finely chopped)
1 Twentycent piece slice of ginger (finely chopped)
Add some peas, prawns or anything else you fancy. I added some carrot so I can see at night.
- Scramble the eggs in a wok then put aside for later.
- To a hot wok, add the vegetable oil and sesame oil. Then add the garlic and ginger and cook for a few seconds. Add the meat and fry until cooked through.
- Once the meat is cooked, add the frozen peas and stir-fry for a minute.
- To these ingredients, add the rice, scrambled egg, soy sauce (dark and light) , kecap manis and salt and pepper to taste. Stir-fry until mixed and cooked through.
Serve with a fried egg on top for an authentic Indonesian experience.
And with a few Crackers…may I present to you my first ever Nasi Goreng attempt!
The Bread of Life:
If you haven’t heard of Rob Marchetti then you haven’t been to Bali or Bondi atleast not for a while.
Rob was known for his time spent at the well known North Bondi Italian. An icon that is no longer but as they say all good things must come to an end or atleast move countries. He has now created several venues to wine and dine within Double Six Hotel in Seminyak and it has fast become the place to be seen.
Here’s Rob’s recipe, as we are all on this gluten, sugar, wheat, dairy and whatever diet and an extremely healthy alternative to those loafs of bread.
1 cup sunflower seeds ½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 tbsp chia seeds
4 tbsp psyllium seed husks (3 tbsp if using psyllium husk powder)
1 tsp fine grain sea salt (add ½ teaspoon if using coarse salt)
1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)
3 tbsp melted coconut oil or ghee 1 ½ cups water.
- In a flexible, silicone loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if dough is too thick to stir, add one or two teaspoons of water until it becomes manageable) smooth out the top of the dough with the back of a spoon. Let it sit out at the counter for at least two hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
- Preheat oven to 175C.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Let the loaf cool completely before slicing (difficult, but important).
- Store the bread in a tightly sealed container for up to five days. This freezes well too. Slice before freezing for quick and easy toast.
Nasi Ayam Singapura Recipe:
NASI AYAM SINGAPURA or to some of us it is also named Hainan Chicken Rice.
1 fresh chicken (preferably free-range) Fat trimmed and reserved for the rice
1 tbsp Chinese rice wine
2 tbsp light soy sauce
1 garlic clove, roughly chopped
6 slices ginger
2 spring onions, roughly chopped
1 tsp sesame oil
1/2 tsp salt
1 chicken (whole) – gutted and cleaned with neck and feet removed
1 tsp of honey
1 tsp of Maltose
1/2 tsp of five spice powder\
Few dashes of ground white powder
1 tbsp of ginger juice
2 tbsp of light soy sauce
5-6 slices of ginger (5mm thick)
Handful of kosher or any coarse salt – for exfoliating the chicken
1 kg chicken carcasses (or legs or wings)
3 slices ginger
2 spring onions
10 long red chilies, seeded and roughly chopped
1 -2 garlic cloves, roughly chopped
5 cm piece of ginger, roughly chopped
75 gr ginger, roughly chopped
6 garlic cloves, roughly chopped
1/2 tbsp lime juice
1/2 tsp salt
Fat from the chicken (or peanut oil as a healthier alternative)
2 -3 cm piece of ginger, grated
3 -4 garlic cloves, finely chopped
3 cups long grain rice, rinsed and well drained
1 -2 tsp salt
2 pandan leaves, each tied in a knot (optional)
Sliced spring onion or blanched shredded cabbage
Kecap manis (sweet soya sauce)