Week 26 - Nasi goreng and satay cauliflower

Updated: Feb 5, 2021

This week we headed to sunny Indonesia for a plate of spicy rice and crispy fried egg with satay roasted cauliflower. 


Basic ingredients (4 people)

300g jasmine rice (cooked the day before and cooled down)

2 red onions

Cauliflower

1/2 cucumber

1 vine tomato per person

Small bunch of spring onions

1 egg per person

Light soy sauce

Kecap manis* (see notes below)

2tbsp peanut butter

2 handful of salted peanuts

160ml coconut cream (or tin of coconut milk left in fridge overnight)

Herbs & spices: Garlic, chilli

Luxury ingredients (optional)

Smoked tofu - pressed for at least 30 minutes

Shrimp paste

Tamarind

Small bunch of parsley

Kecap manis

This is a sweet Indonesian soy sauce flavoured with aromatics.


If you can't buy it in your local store, you can make it at home:

  • Boil then simmer 1 cup of soy sauce (~250ml) with 1 cup (~200g) of brown sugar until it goes syrupy

  • Optional - add the following aromatics before you bring to the boil: 2 star anise, 2 cloves, 1 cinnamon stick, 1 clove of garlic, 1 slice of fresh ginger.

Remember that it will thicken when it's cooling down so don't over cook!

 

Selection of meals prepared by the foodies in this week's class

PREP

Oven on 180° fan · Get out your blender · Heat a small frying pan to medium while you prep the veg.

  • Pull your cauliflower apart into florets, drizzle with olive oil and put in the oven on a tray.

  • Red onions: 1.5 roughly chopped and put in the blender (don't blend yet); the other half, finely dice.

  • Peel 3 garlic cloves and put in the blender, finely chop/mince 1 clove and set aside.

  • Chop fresh chilli, if using

  • Thinly slice your spring onions into coins, set aside


Satay sauce

Gently cook your 1/2 diced red onion in olive oil in your frying pan for a few minutes. Add 1 clove of minced garlic and fresh chilli. Cook until it smells fragrant. Add 2-3 tbsp of peanut butter, 160ml coconut cream, 2tbsp kecap manis and 1tsp soy sauce.


Simmer to the thickness you like. Taste and adjust to your preference.


Optional: blend your sauce.


Nasi goreng

Heat a wok/deep frying pan to medium-high while you make your paste in the blender:

  • 1.5 red onions

  • 3 cloves garlic

  • Fresh chilli

  • 1tsp tamarind (optional or add 1tbsp lime juice + 1tbsp brown sugar)

  • Splodge of tomato puree

  • 1tsp fish sauce (optional)

Heat your paste in the pan with a little olive oil for a couple of minutes until your eyes stop burning.


Add your rice and smoked tofu (if using) and stir fry until everything is covered.

Then add 2tbsp of kecap manis, 1tsp soy sauce and 1tsp fish sauce, and shake until everything is covered. Set aside.


Tip: make a hole in the rice and put the kecap manis onto the bottom of the pan to melt a little first before you mix into the rice.


Egg

Fry egg until crispy.

GARNISH

Mix your satay sauce and roast cauliflower.

Add your crispy egg on top of your rice and top with spring onions, parsley, nuts and chill.

Serve with token sliced cucumber and tomato chunks.

Join us for a future Tuesday cooking class or view all past recipes

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