Nasi Goreng is an incredible rice dish served for breakfast, lunch or dinner in Indonesia accompained with an incredible Sambal sauce. This delicious recipe will give your taste buds some serious love! Yes it is gluten free (not 100% certain about Tempeh) and has the option to be vegan! Light a Chempaka incense, you tube Bali music & enjoy these beautiful Indonesian flavours!
1 cup cooked, chilled brown, wild or black rice. Black is my fav!
1ish tbsp coconut oil
1 large leek, diced
2 cloves garlic, minced
2 carrots, diced or shredded
1 small purple cabbage, shredded
A few leaves of kale chopped if desired
2 baby bok choy, finely chopped
salt and pepper
Protein – cooked chicken, shredded or tempe, sliced in 1/2'” pieces (vegan friendly) marinated in a peanut sauce for min 8 hours, and 1 or 2 eggs per dish. Option to add a handful of frozen edamame beans for extra protein.
2 tbsp coconut oil
3-10 thai chillis depend on your desired spice level,
½ cup-1 cup cherry tomatos
size of your palm, ginger, grated (more or less depending on your love for ginger)
The BEST Peanut Sauce EVER
Option to buy a sauce at the store if you don’t have time to make from scratch….. however this sauce is outta this world!
1/3 cup cashews, soaked in hot water for 10 mins, drained & rinsed well
3 large Medjool dates, pitted
2 garlic cloves, minced
2 tbsp fresh lemon juice
2 tbsp peanut butter, the good shit (not KRAFT)
2-3 tsp peeled & grated ginger
1 tsp freshly grated lemon zet
1or 2 lemon grass stalks finely chopped
½ tsp - 1 tsp red chilli flakes
¼ cup water
Place cashews in the blender with all items except the water. Blend on high adding 1 tbsp of water at a time until you have a smooth sauce! This sauce is to die for, try doubling it if you want to make Pad Thai with zucchini noddles the next day!
NOTE – when using lemon grass only use the mid to bottom portion and cut through the husk and harvest the middle. If you use the husk it will be stringy and unpleasant to eat.
1.Throw all items listed for the Sambel Oelek into a frying pan and sautee till thoroughly cooked. Throw into the blender and add back to your frying pan and lightly saute again.
Preheat oven to 350 degrees. Bake tempe for approx. 30-40 mins flipping a the halfway mark.
In a large wok or frying pan heat the coconut oil. Add in the leek & garlic. Followed by the remaining veggies. Finally add in your rice & shredded chicken. (Vegan skip the chicken, your tempe will on on top.)
Fry your eggs to your liking, preferably cooked medium.
Dish your Nasi Goreng in either ½ cup or 1c. pack it into the measuring cup and flip onto the place for fancy plating, or just scoop on your plate it if that’s not your jam. Top with egg and/ or tempeh (for vegans) Add a side of sambal, fresh squeezed lime juice and voila, it’s a party in your mouth about to happen!