Nasi Goreng

Ingredients

• chuck steak — 800g
• coconut cream — 800ml tin
• rendang curry paste — 4 tbsp
• kaffir lime leaves — 4
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry rendang paste in a little coconut cream until fragrant and the oil separates.
3. Add beef, stir to coat and brown lightly.
4. Pour in remaining coconut cream and lime leaves.
5. Simmer uncovered on low, stirring occasionally, 1.5-2 hours.
6. Continue cooking until the sauce reduces right down and turns deep brown and thick, coating the beef.
7. Stir in palm sugar in the last 10 min, season to taste.
8. Cook rice, serve rendang over the top.

Ingredients

• chicken thighs — 600g
• peanut butter — 3 tbsp
• kecap manis — 2 tbsp
• garlic — 2 cloves
• rice — 2 cups
• cucumber — 1

Method

1. Cube chicken and thread onto skewers.
2. Whisk peanut butter, kecap manis, garlic and a little water for the sauce.
3. Brush skewers with some sauce, grill or pan-fry, turning, until cooked through.
4. Cook rice.
5. Serve skewers with remaining sauce, rice and sliced cucumber.

Ingredients

• prawns — 400g
• chicken breast — 300g
• laksa paste — 4 tbsp
• coconut cream — 400ml tin
• rice noodles — 250g
• bean sprouts — 200g
• fish sauce — 1 tbsp
• lime — 1

Method

1. Fry laksa paste in a splash of oil until fragrant, about 3-4 min.
2. Add coconut cream and 2 cups water, bring to a simmer.
3. Poach chicken breast in the broth until cooked through, about 12 min, then slice.
4. Add prawns, cook until just pink.
5. Season broth with fish sauce and a squeeze of lime.
6. Soak and blanch rice noodles separately.
7. Divide noodles into bowls, ladle over broth with chicken and prawns.
8. Top with bean sprouts to serve.