Nasi Goreng
Lionel’s prize-winning Boxing Day recipe is unusual, healthy, thrifty – it uses up Christmas leftovers - and has a touching family story too.
Recipes
Posted 05 December 2022
Prep: 30mins
easy
Serves:
4
Ingredients
For the recipe
- 3-4 large cloves of garlic - crushed and chopped
- 2 large onions, coarsely chopped
- 350-500g cooked poultry, diced (usually chicken and duck, but good with turkey or goose)
- 100g cooked ham, diced (optional)
- 12-15 leftover cooked brussels sprouts, diced
- 50g leftover carrots, diced
- 20 ml lemon juice
- 20 ml soy sauce
- 50g peanuts
- 500g cooked long grain rice
- 100g dripping from the poultry
- Nasi Goreng spice mix
- 1 tspn ground ginger*
- 3 tspn medium curry powder*
- 1 tspn garam masala
- salt to taste
Method
For the recipe
- Using a large frying pan, or wok, fry the onions in the dripping, over a moderate to high heat.
- When they are beginning to brown, add the garlic, and after a couple of minutes, the meat.
- Turn and stir until it begins to brown. Add the spices and continue to cook for a couple of minutes.
- If necessary, add some more dripping, before adding and frying the rice - or fry the rice separately and add when lightly browned
- When the mixture is really hot, add the lemon juice and soy sauce. Allow the liquid to boil off.
- Add the vegetables and nuts.
- Season further to taste.
