The Indonesian dish of Nasi Goreng is one of my favourite go-to dishes. It is perfect when you are looking for something extremely fresh and tasty for dinner, but don’t have the time or inclination to spend hours prepping and cooking.
This dish can be knocked up from scratch in less than half an hour, using just one pan, so minimal washing up too.
I love the flavours in Nasi Goreng and the success of the dish will come through balancing the sweet, spicy, sour and salty elements of the dish.
What’s more, it tastes even better the next day and leftovers are perfect to be put into a lunch box and can be eaten either re-heated or cold.
In Indonesia it is traditionally a breakfast dish where the leftover rice from the day before is fried up with kecap manis (a sweet soy sauce) and an egg (quite often a whole fried egg).
Reasons why you will love this dish!
It’s quick and easy to make, and uses only 1 pan – so not too much washing up!
Another dish to use up leftovers from the day before
Packs a punch and the combinations of heat from the chilli, sour from the lime and salty from the Tamari are heavenly
Looks great on the plate – and tastes even better!
If you use Tamari as per the recipe this is Gluten-free
Great balance of protein, carbs and healthy fats – so good for you too!
Tell me about Tamari?….
One of the ingredients that you may not have heard of is Tamari. It is a Japanese equivalent of Soy Sauce. It is made slightly differently to the traditional Soy Sauce from China as it is made with very little if any Wheat. This means that it tends to be gluten free, which is a plus for many people. Furthermore, Tamari is a bit thicker and darker in colour, and in my mind has a smoother, less salty taste than its Chinese counterpart. If you don’t have it, just use dark soy sauce instead.
Looks delicious!…How do I make it?
This is one simple recipe that will delight your tastebuds! With a little bit of preparation you will be able to put this together in about 45 minutes.
Make an Omelette with a couple of eggs and allow to cool before slicing thinly to be used as a garnish
Prep all the ingredients and have ready in bowls to go into the wok or frying pan
Fry the chicken first of all and create a sauce with the Tamari and Sugar
Fry the rest of the ingredients as per below, finishing off by adding the prawns – cook gently so they aren’t over-cooked
Serve in bowls with a mound of prawn crackers and garnish with peanuts, omelette, coriander and lime – you won’t be disappointed!
This Chicken Tagine recipe is a brilliantly quick and easy way to cook a hearty, healthy, winter warmer of a dish.
Tagine is Moroccan and is both the name of the dish, and the vessel that it is traditionally cooked in. There are numerous different recipes that you can follow, but they generally all include meat (normally Chicken, Lamb or Beef), vegetables and fruit or olives.
This recipe for Herby Paprika Chicken is a really delicious way to use up any spare bits of chicken you may have in your fridge or freezer. It is another very versatile recipe and is great with either thighs or breasts.
It is influenced by many of the flavours of the Middle East and is lightly spiced to create a really flavoursome, comforting dish.
A blog highlighting some great food ideas for the home, simple dishes done really well, whilst packing loads of flavour. Also some eating out opportunities in and around the North East. If you would like to be kept up to date with every new dish that is posted, please subscribe.
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A blog talking about some great food ideas for the home, simple dishes done really well, whilst packing loads of flavour. Also some eating out opportunities in and around the North East.