Nasi Goreng Istimewa (Special Fried Rice)

200 g peeled green prawns
2 tsp butter or margarine
2 tbsp peanut oil
5 cups cooked Basmati rice
2 tbsp finely chopped Asian shallots or onion
2 cloves garlic, crushed
2 bird's eye chillies, finely chopped (optional)
2 tsp Spice Fusion Indonesian Curry Blend
2 tsp paprika
2 tbsp kecap manis
1 red capsicum, cut into thin strips
1 tsp white pepper
salt to taste
1-2 spring onions, finely sliced
2 fried eggs (optional)

1. Heat butter or margarine and saute prawns until they change colour. Set aside.
2. Heat oil in wok, add shallots or onion, garlic and chillies (if using); stir-fry until onion is softened.
3. Add the Indonesian Curry Blend and paprika, cook for a few seconds.
   
4. Add the rice and kecap manis and mix well.
   
5. Add capsicum and prawns and stir-fry for 3-4 minutes until heated through.
6. Season with salt and pepper.
7. Garnish with spring onion, coriander and fried eggs.
   
   

Rendang (Dry Beef Curry) 

2 large cloves garlic, crushed
5 cm ginger, grated
2 onions, finely chopped
1 tbsp Spice Fusion Indonesian Curry Blend
2 or more chillies, chopped (optional)
2 tbsp peanut oil
700 g gravy beef or similar
1½ cups coconut milk
1 stalk lemon grass (white part only), bruised
1-2 tbsp tamarind concentrate
salt to taste
½ cup coconut cream

1. Heat peanut oil in large saucepan.
   
2. Add onion and cook until soft, then add garlic, ginger, Indonesian Curry Blend and chillies, if using, and cook for one minute, stirring constantly.
   
3. Add meat and fry until it changes colour. 
4. Add coconut milk and lemon grass, bring to the boil then simmer on very low heat, uncovered, until meat is almost tender (about an hour).
   
5. Add tamarind concentrate and salt to taste; stir well.
   
6. Continue to simmer until meat is cooked and liquid is almost dry, stirring frequently.
7. Stir in the coconut cream and cook until the oil separates from the sauce and the meat is dry.
   
8. Remove lemon grass before serving.
9. Serve with steamed rice and garnish with fried onion flakes.
   
   

Opor Ayam (Chicken in Coconut Milk)



1½  kg chicken pieces
3 cloves garlic, crushed
5 cm fresh ginger, grated
½ tsp salt
3 dry-roasted candlenuts or macadamias, grated
1½ tbsp Spice Fusion Indonesian Curry Blend
4 tbsp oil
2 onions, finely chopped
2 cups coconut milk
1 stalk of lemon grass, bruised
1 tbsp tamarind concentrate or lemon juice

1. Cut chicken into serving pieces.
2. Combine garlic, ginger, salt, nuts and Indonesian Curry Blend and mix to a paste with a little oil, if necessary.
3. Rub paste all over chicken pieces and leave for at least an hour.
4. Heat 2 tbsp oil in wok or pan and fry onions until golden brown.
5. Add remaining oil and gently fry chicken pieces until they just start to change colour.
   
6. Add coconut milk and lemongrass, bring to a boil, then reduce heat and simmer gently, uncovered, until chicken is cooked through and gravy is thick.
7. Remove from stove and add tamarind or lime juice and adjust seasonings if necessary. Remove lemon grass before serving.
8. Garnish with fried onion flakes.
   
   

Chicken & Pak Choy Mie Goreng

 

2 tbsp peanut oil
1 onion, thinly sliced
3 garlic cloves, crushed
2 tbsp grated ginger
1 tbsp Spice Fusion Indonesian Curry Blend
2 free-range chicken breast fillets, chopped into cubes
2 bunches Pak Choy, roughly chopped
400 g fresh egg noodles
½ cup water
4 tbsp kecap manis
chopped chillies (optional)
fried shallots* and coriander leaves to garnish

1. Prepare noodles according to packet instructions.
2. Heat oil in wok, add onion, garlic and ginger and stir-fry until onion is transparent.
3. Add Indonesian Curry Blend and cook until fragrant, stirring constantly.
4. Add chicken and stir-fry for a couple of minutes until chicken is cooked.
5. Add pak choy and cook until wilted.
6. Add water and kecap manis and stir-fry for a minute or two longer to heat through.
   
7. Garnish with chillies, if using, fried shallots and coriander.
   

*Fried shallots are available at Asian grocers or you can make your own.