Ingredients

The following ingredients have 4 Servings
  • 1  tsp black peppercorns
  • 0.5 tsp Ground nutmeg
  • 100 g Almonds
  • 1 tsp Ground turmeric
  • 1 tsp chilli flakes
  • 2 Garlic clove
  • 30 g Fresh ginger (chopped)
  • 1 stalk Lemongrass (bruised then finely chopped)
  • 2 tsp fish sauce
  • 1 tbsp Olive oil
  • 1 Lime ((juice only))
  • 1 tsp Sea salt
  • 2 Eggs
  • 1 tbsp Skimmed milk
  • 1 tbsp tamari sauce
  • 2 tbsp Olive oil
  • 100 g brown rice
  • 2 Onions (chopped)
  • 10 Mushrooms (sliced)
  • 200 g Green beans
  • 150 g Chicken breast
  • 200 g King prawns
  • 200 ml boiling water
  • Fresh coriander (cilantro) ((to serve))

Instruction

  • Put the peppercorns, nutmeg, almonds, turmeric, salt and chilli flakes in a pestle & mortar or food processor and combine – it doesn’t need to be completely smooth. Once combined, put into a bowl and set aside.
  • Combine the ginger, garlic, lemon grass and lime juice in a pestle and mortar until smooth. Mix in the fish sauce, oil and lime juice.
  • Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
  • Heat 1 tablespoon of olive oil in a pan and fry the chicken pieces until cooked through, about 5-7 minutes.
  • Boil the rice until cooked. Drain and put to the side.
  • Heat the rest of the olive oil in the pan and lightly fry the onions and mushrooms until golden brown.
  • Put the green beans on to boil.
  • Add the paste to the onions and mushrooms and cook for 2 minutes.
  • Add the rice and boiling water and continue to cook until the water has reduced.
  • Add the chicken, prawns and half the green beans and cook for a further 2 minutes.
  • Beat the eggs, milk and tamari sauce (optional).
  • In a separate pan heat a little oil and make an omelette with the whisked egg mix.
  • Once the omelette is cooked, slice into 2x1 inch pieces.
  • Serve the Nasi Goreng, topped with the chopped omelette and finely chopped coriander (cilantro).