Quick and easy: fried rice

Quick and easy: fried rice

This is probably the best known Indonesian dish of all. Nasi goreng, like some of Italy’s tastiest dishes, was originally a way of using up cooked rice. Food is not wasted in Indonesia—particularly semi-sacred rice. Traditionally it would be served for breakfast, using what was left over from the previous day’s dinner. It is a dish that perfectly symbolises these times of scarcity and belt-tightening. As befits a dish designed to use up leftovers for breakfast, it is dead easy to make. Essentially, fry chopped ingredients in a pan, add the rice, stir, and serve. Ingredient quantities are not critical.

Chilli sambal! A new project.

Chilli sambal! A new project.

It’s been a couple of years since I started this blog, and I have to admit I’ve been less than diligent in keeping it up to date. I’ve decided that I need a project to encourage me to publish more regularly. After a certain amount of cajoling from Kevan, my husband,...

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