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.

Simple recipe for grim times

Simple recipe for grim times

I’m not going to use the C word, but you all know what I mean when I say “grim times”. The last thing anyone wants to think about right now is elaborate dinners. But we all have to eat, and I thought my friends and followers might appreciate some ideas for what to cook while we’re limited to shopping at the nearest supermarket (and hoping that their shelves aren’t empty!)

Here’s the first of some recipes that don’t require difficult-to-find ingredients, and which might add some interesting variety to the usual repertoire. This one is from Manado, in North Sulawesi, Indonesia’s fourth biggest island. It doesn’t have to be blow-your-head off hot, but it does offer a bit of a flavour explosion!

Chayote: another healthy food

Chayote: another healthy food

I keep coming across a vegetable called chayote in Latin American recipes. It’s also used in Cajun cuisine (they call it mirliton), and by a huge variety of different names throughout south and east Asia. In Malaysia it’s called, weirdly, ‘English gourd’; in Indonesia...

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