Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng

Photo by Cristina Gonzalez

 Nasi Goreng is a type of fried rice typical from Indonesia. Ahhh Indonesia, what a place! it is one of my favorite spots in the world… I guess it helps that is where I met my dear partner, in one remote Indonesian island called Nusa Lembongan… pure paradise, clear waters, white sand, loads of blond surfers… yep I am sure you catch my drift (wink wink)

Anyway, on those glorious distant days, Nasi Goreng was the staple of my diet, banana pancakes for breakfast and Nasi Goreng for lunch or dinner if I was lucky, pretty much every day; but it wasn’t the glorified version I present here, nope, it was a lot more humble than that… to start with had no meat or fish that I recall; in the case of the meat, to be honest I was glad they didn’t have any, because the chickens they had roaming around looked rather scrawny…

I never tired of Nasi Goreng; these days I cook it when I want to get a glimpse of those magnificent days when they sun was shining and all I had to worry about was…mmm… nothing? Really, nothing… oh bliss

Nasi Goreng

Photo by Cristina Gonzalez

Nasi Goreng (Indonesian Fried Rice)

Yield: 4 Servings

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon crushed garlic
  • 2 mild red long chilies, seeded & chopped finely
  • 1 teaspoon ground coriander
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 200g (7oz) raw prawns, peeled & deveined
  • 1 cup (200g) Jasmine rice (Basmati or long grain rice can be used) cooked & cooled
  • 2 tablespoons Kecap Manis (Indonesian sweet soy sauce; sold in Asian stores)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 400g (14oz) steak (I used scotch fillet; rump steak works just as well)
  • 4 small free range eggs
  • oil spray
  • To Serve (optional)
  • toasted peanuts
  • spring onions (green scallions) sliced
  • crispy fried onion (sold in Asian stores)
  • thinly sliced cucumber
  • halved cherry tomatoes
  • lime wedges

Directions

  1. Process onion, garlic, chili, coriander, shrimp paste and sugar until a paste is formed
  2. Heat 2 tablespoons of the oil in a big wok or deep frying pan over medium heat. Add the paste and cook stirring for 5 minutes or until fragrant. Add prawns, cook for 2 minutes or until they change color
  3. Add remaining oil and cooled rice. Stir fry for 2 minutes breaking any lumps. Add kecap manis, soy sauce and sesame oil. Keep warm
  4. Meanwhile, season & cook steak to your liking over high heat. Let it rest for 2 - 3 minutes. Slice
  5. Fry eggs. Season
  6. Serve fried rice in individual warmed plates topped with steak slices & fried egg. Place some cucumber and cherry tomatoes on the side and sprinkle other toppings at will
http://www.danceofsaucepans.com/nasi-goreng-indonesian-fried-rice/

Adapted from the Essential Asian Cookbook (By Murdoch Books)

Spinach & Ricotta Ravioli in Brown Sage Butter

Spinach and Ricotta Ravioli in Brown Sage Butter

Photo by Cristina Gonzalez

This filled ravioli smothered in a simple brown butter sauce, truly reaches amazing and goes beyond… I have confessed before I am hopelessly in love with crispy sage cooked in butter, who wouldn’t? Ahhh butter & sage… they transform anything they touch into something sublime.

Being the typical “kitchen-gadget-lover” type of gal, I of course purchased in the past a pasta machine, with the genuine intention to make homemade pasta, although 2 years have passed and I still now and then stare guiltily at the unopened box, still not finding the strength to give it a go; so don’t worry my time-saving foodies, we will be cheating a little in this recipe and we are going to use wonton papers, yep, easy to find & handle and they make the most divine soft pillows, with a chewy outer that reveal a flavorful delicate filling.

But let’s face it, the star of the show here is the brown butter, with the crispy sage of course and the toasted pine nuts… a sprinkle of Parmesan shavings helps to upgrade this pasta to unforgettable. Tasty, light as a feather, well-balanced, zesty, nutty and beyond… nothing short of a little work of art, made in under an hour!

Ravioli

 

Spinach and Ricotta Ravioli in Brown Sage Butter

Photo by Cristina Gonzalez

Sage Flower

Photo by Cristina Gonzalez

Spinach & Ricotta Ravioli in Brown Sage Butter

Yield: 2 - 3 Servings

Ingredients

  • 20 wonton papers
  • oil spray
  • Ravioli Filling
  • 200g (7 oz) fresh ricotta
  • 120g (4.2 oz) fresh baby spinach, wilted and water squeezed out, chopped
  • 1 small free range egg
  • 12 basil leaves, chopped
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon roasted garlic (optional)
  • nutmeg, salt & pepper
  • Brown Butter Sauce
  • 40g (3 tablespoons) butter
  • handful small sage leaves
  • To serve
  • Parmesan shavings (or grated Parmesan)
  • 1 tablespoon roasted pine nuts

Directions

  1. Place ravioli filling ingredients in a medium bowl. Stir to combine
  2. Prepare a little bowl with water and a pastry brush. Place wonton papers on a board, top with about a teaspoon of the filling. Brush edges with water, fold in half to from a rectangle and press down around the filling to seal (you can trim edges slightly with a pastry cutter with a fluted wheel) Place ravioli in a greased big tray in a single layer until you finish preparing all of them
  3. In a large pot of boiling water, drop in the ravioli in 2 batches (letting water return to a boil between batches) Cook ravioli for 3 minutes. Strain & spray with oil
  4. In a medium frying pan, melt butter over medium heat swirling until it starts to brown and smells nutty. Stir in sage leaves, cook for 1 extra minute
  5. Divide ravioli between 2 or 3 warmed plates, drizzle with the sauce. Serve topped with Parmesan and toasted pine nuts
http://www.danceofsaucepans.com/spinach-ricotta-ravioli-brown-sage-butter/