December 28, 2019
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
December 27, 2019
Indonesian Coconut Curry
Oooooh, this is a good one. Velvety, unctuous, vegan – and delicious.
If you’ve got it, some quickly fried tempeh would be fantastic – and location-appropriate- here. I used crisped tofu, which is also great.
Gluten-free, vegetarian, vegan
Indonesian Coconut Curry
3 cloves garlic
2 small shallots
2 red chilis
1 Tbsp. turmeric powder
1.5 inches fresh ginger
4 macadamia nuts
1 tsp. ground coriander
1 tsp. black pepper
Few grinds salt
4 Tbsp. coconut oil
6 small white potatoes
1 can light coconut cream
3-4 kaffir lime leaves
1 pkg. extra form tofu
1 Tbsp. neutral oil
1 Tbsp. coconut aminos or soy sauce
1 Tbsp. cornstarch
First, preheat the oven to 200C (375F).
Prep the tofu by slicing into bite-sized squares, covering with paper towels or a tea cloth and pressing with something heavy. Let sit half an hour.
Delicately place in a large bowl. Add the oil, coconut aminos and cornstarch – lightly fold to combine without breaking.
Turn the tofu out onto a prepared baking sheet in a single layer, ideally with a little space between the pieces. Bake 10 minutes, flip, and bake an additional 10 minutes or until crisped up and browned. Remove and set aside.
Make a curry paste by whizzing everything above the coconut oil in a food processor until a paste forms, adding a little water if necessary.
Chop the potatoes into bite-sized pieces.
In a large pan, heat the oil over medium heat. Add the curry paste and fry until very fragrant and just beginning to brown.
Add the potatoes, coconut cream and kaffir leaves and stir to combine. Sautée 15 – 20 minutes, stirring occasionally, until the potatoes are softened and the sauce reduces down to a velvety smoothness.
In the last 5 minutes of cooking, fold in the crisped tofu.
Serves 4
December 26, 2019
Daily yoga
December 25, 2019
December 24, 2019
December 23, 2019
December 22, 2019
Catching up with one of my favorite universes.
December 21, 2019
Such side eye from this little one
Nasi Goreng: Version 1
I just got back from a fantastic vacation spent exploring a new place – and a new food culture – and wanted to come home and continue that goodness.
Random tidbit of information: tempeh is actually from Indonesia, it’s not just an OG hippie food.
That has little to do with this recipe (though most of the dishes of Nasi Goreng I had in Bali came with sides, including some ridiculously delicious tempeh).
Nasi Goreng is one of the dishes typically associated with Indonesia (some say it’s the national dish), although it’s popular in other Southeast Asian countries as well as the Netherlands. This dish is basically just fried rice – with no singular recipe, instead typically consisting of leftovers from the previous day.
This version of the dish doesn’t taste exactly like what I had on vacation, but it’s delicious nonetheless. I feel the sauces I had in Indonesia were richer, and in subsequent versions I’ll be working toward that – but this is a great starting place.
Can be made gluten free (just sweeten some coconut aminos), paleo (swap out the rice for Cauli rice and the ketjap), pescatarian (omit the chicken), or lacto-ovo vegetarian (omit the shrimp, shrimp paste & chicken)
Nasi Goreng: Version 1
3 cups leftover cooked rice (I used short grain sushi rice)
1 shallot
4 cloves garlic
1/4 cup frozen peas
1/4 cup frozen carrots
1 bok choy
2 eggs + 1 per person
250g chicken breast
200g tiny shrimp, chopped
4 Tbsp. prepared ketchup
4 Tbsp. ketjap manis
2 Tbsp. sambal olek
2 tsp. shrimp paste
Neutral oil
Salt & pepper
Chop the chicken into small bite-sized pieces, liberally season with salt and pepper, and sautée in 1 – 2 Tbsp. neutral oil until cooked through. Remove.
While the chicken is working, mince the shallot and garlic. Chop the bok choy and separate the stems from the leaves. Defrost the frozen veggies. Assemble the rest of the ingredients. Mix the ketchup, ketjap and sambal to form a sauce. Crack 2 eggs and lightly scramble.
Fry the shallot & garlic in 1 Tbsp. neutral oil over medium-high heat in the chicken pan, making sure to scrape up any browned bits and incorporating them.
When the shallots go translucent, add the shrimp paste. Stir to combine.
Add the bok choy stems and stir-fry until beginning to soften. Add the peas, carrots and bok choy leaves. Stir fry a minute or so until combined.
Add the rice, chicken & shrimp. Stir fry a minute or so to combine.
Add the sauce, stir to combine, and push the rice to the sides of the pan to make a well in the center. Add the scrambled eggs, let sit a minute to firm up on the bottom, and stir through the rice mixture until cooked.
Serve topped with an egg that’s been fried on medium-high heat until the edges are really crispy and the yolk is just set.
Serves 4 – 6 depending upon whether you are serving with sides (popular sides include: tempeh, fried tofu, hard boiled and then deep fried eggs, green bean and cabbage salads, and shrimp chips – plus I’m sure more – this is just what I was served as sides; I’m sure every household has its own version)
