VEGAN / VEGETARIAN NASI GORENG

Recipe from The Selkirk Arms Hotel - Kirkcudbright

Nasi Goreng Paste

½ tsp nutmeg, freshly grated

¾ tsp black peppercorns

30g of shallots, finely chopped

35g of fresh ginger, peeled and finely chopped

2 tsp of turmeric

1 ½ sticks of lemongrass, chopped

2 garlic cloves, finely chopped

1 red chilli, finely chopped

1 1/2 tsp brown sugar

1 pinch of salt

30ml of coconut milk

½ lime, juice only

·       Put all the ingredients in a food processor and blitz to a smooth paste

·       The Paste will keep for up to 2 weeks in an airtight Kilner jar to use as and when required

To make a stir fry of 4 finely slice 

·       1 carrot

·       1 aubergine

·       1 courgette

·       1 stem of celery

·       6 button mushrooms

·       1 large Spanish onion

·       1 clove of garlic

·       20g of beensprouts

·       1 cup of cashew nuts

·       A bunch of finely chopped parsley or corriander

Cook off 2 cups of raw basmati rice, drain and leave ready to add to the stir fry 

Sautee in a wok with sesame seed oil until sizzling hot, stir fry for 2 minutes, add 2 teaspoons of the Nasi Paste, strir in the cooked basmati rice and stir fry for another 2 minutes until piping hot, finish with adding the cashew nuts and chopped parley

The addition of a fried egg completes the dish.