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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

The best Nasi Goreng

The best Nasi Goreng
The best Nasi Goreng
The best Nasi Goreng

This is my go to quick dinner fix, its easy, delicious and satisfying. I was inspired to make this dish from all my Indonesian travels over Christmas and once I was back I made it everyday I missed it so much. The beauty of this dish is that you can make it to suit you. I have used tofu in this recipe but you can make it with whatever protein source you like or keep the tofu and ditch the egg for a yummy vegan dinner. I hope you love this recipe as much as I do, if you make it once you’ll make it over and over again- I promise!

The best Nasi Goreng

Ingredients

 

  • 50 ml water or 2 tbsp oil
  • 250g cooked rice
  • 2 carrots peeled grated thick
  • 1/4 head of cabbage diced
  • 2-3 tbsp soya or tamari
  • 1 ”ginger peeled and grated
  • 1 tsp sambal oelek ( cayenne paste)
  • 1 tbsp curry paste( I use yellow- shrimp free)
  • 250g tofu ( organic GMO free) crumbled into pieces
  • Juice of 1 lime ( Don’t leave out makes some difference)
  • Toppings
  • 2 eggs cooked -fried here(optional)
  • Handful spring onions diced
  • 2 Handfuls roasted peanuts crushed
  • Drizzle of sriracha
  • More lime
Method
  1. In a deep frying pan over high heat add the water, ginger, sambal and paste and combine into a paste.
  2. Toss in the shredded carrots, cabbage and stir to combine all the flavours. Let cook for 2 minutes until the cabbage is wilted.
  3. Toss in the tofu, tamari and cook until tofu is hot.
  4. Add the rice stirring to marry all the flavours and cook for 2-3 minutes( careful not to let the bottom burn)
  5. Turn off the heat drizzle over the lime and mix.
  6. Divide onto two plates – top with a fried egg, spring onion, peanuts and for some extra spice sriracha!

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