Name: Brown rice nasi goreng
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: sesame oil 1T,garlic cloves, finely chopped 4,fresh ginger, finely grated 1T,chillies, finely chopped 2,brown rice, cooked 420g,soya sauce ¼cup,sambal oelek 1T,ostrich mince, fried in olive oil until crisp 300g,olive oil 1T,cashew nuts 100g,free-range eggs, fried in olive oil until crispy 4,Pickled cucumber, for serving ,red spring onions, thinly sliced 3,Sunflower sprouts, to garnish

Asian recipes

Brown rice nasi goreng

15 minutes

Asian recipes

Thai pot-roasted beef neck

4-5 hours

Thai-style steamed mussels

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

500 ml good-quality chicken stock
2 t fish sauce
1 spring onion, sliced
2 lemongrass stalks
4 lime leaves
1 x 3 cm ginger piece, thinly sliced
2 garlic cloves, finely chopped
2 shallots, finely chopped
3 kg fresh West Coast mussels
Salt, to taste
1 lime, juiced
1 spring onion, sliced and placed in iced water to curl ¦
1 T coriander, to garnish

Method

Place the chicken stock, fish sauce, spring onion, lemongrass, lime leaves, ginger, garlic and shallots in a potjie or flat-bottomed cast-iron pan over medium coals.

Cover and bring to a simmer.

Add the mussels and steam for 5 minutes, until they have opened. Discard any mussels that do not open.

Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander.

Cook’s note: Make this dish on the stove just as you would over the coals.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Brown rice nasi goreng

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Butternut with Thai peanut sauce and coriander rice

Thai red chicken curry lettuce cups

Tamarind-flavoured Thai chicken curry

Thai sweet potato curry with coconut and coriander

Noodle salad with Asian-style peanut butter sauce

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Thai pot-roasted beef neck

Trout poached in Thai red coconut curry with lentils

Prawns poached in green Thai curry broth