I hope everyone had a wonderful Christmas day with family, friends and good food. I am just about recovered from my food coma that I entered after eating all the delicious food that my Mum prepared, not to mention the chocolates I received as presents. I was lucky enough to have two Christmas lunches – one on the 23rd with my parents, my brother and his wife and their two gorgeous children. We had an early one as my brother and his family were heading up to Sydney to spend Christmas day with his wife’s family. I then had a lovely relaxed Christmas day with my Mum and Dad and the pups. Lots of eating, book reading and of course napping with a few special treats falling off the table to the pups. They don’t normally have human food and definitely not at the table so definitely a Christmas treat for them.
I absolutely adore Christmas lunch with turkey and especially the stuffing my Mum makes and the chipolata sausages she bakes with the turkey. I am not 100% sure what she does with the sausages that make them taste so extra good. I suspect it has something to do with baking rather than grilling them. What are your favourite Christmas foods?
But I have probably met my turkey quota for a little while (thought I do have some leftovers in the freezer) at least in its traditional form. I love a great roast meal but I was craving some of those Asian flavours as well. I find it hard to go for too long without them. When I visited my friend in France, it was very difficult to get Asian food – at least where she lived. I was hanging out for it by the time we made it to the only Thai place near her. Australia is just so multicultural with its food that I forget that not everywhere has such a wide range of food influences. Mind you the cheese in France nearly made up for the shortage on the Asian food front.
Anyway I had bought the ingredients for this Nasi Goreng from Taryn @ the Wooden Spoons but hadn’t gotten around to making it before Christmas as initially planned. Taryn is a fellow Canberra blogger but she has spent time in Singapore and has some great Asian recipes on her blog – you really should go check out her blog.
I was feeling a bit lazy about cooking and simplified the recipe, cutting out the egg and cooking the chicken mince and Chinese sausage at the same time. I think the recipe is probably a bit tastier and with the egg so check out Taryn’s recipe for her version if you are feeling less lazy than me. But this is still a fabulous recipe without the egg. Plus if you plan to make this the night after you do another dish with a side of plain rice it can be made so quickly – just cook double the rice and pop it in the fridge for the next night. Just make sure you get the rice in the fridge quickly – you don’t want to risk food poisoning. This article says you can keep rice in the fridge for 2-3 days but I don’t normally like leaving it more than one night.
The recipe below is for one person and you definitely don’t need anything else with it. It is a large serve and if you only wanted it as a side I would cut this recipe in half.
The different sauces combine beautifully and subtly flavor the rice. I thought they might be a bit strong but it was just right. The Chinese sausage adds a nice spice to the recipe and gives the whole recipe an authentic feel. As Taryn says the shrimp paste is very smelly, but it does do a very necessary job in adding that traditional flavor. And you definitely need the fried shallots – it makes such a difference to the dish by adding a lovely crunch. Taryn also adds broccoli to her recipe but I forgot to buy this so just added a few more peas.
If you have the cooled cooked rice ready to go, this recipe is ready in about 10 minutes. Preparation time is about 5-10 minutes. The recipe below has about 580 calories in it.
- 1/2 a tsp of kecap manis (sweet soy sauce)
- 1 tbs of sweet chilli sauce
- 1 tbs of soy sauce
- 1/4 tsp of sambal olek
- 1/2 tsp of belachan (shrimp paste)
- a pinch of white pepper
- 1/2 tbs of peanut oil
- 120g of chicken mince
- 1/2 a Chinese dried sausage (lap cheong), sliced
- 2 spring onions, sliced
- 1 cup of cooked cool rice
- 1/4 of a red capsicum, diced
- 1/4 cup of frozen peas
- 1/2 tbs of fried shallots
- Mix all the sauces, the belachan and white pepper in a bowl. Make sure you break down the belachan with a fork.
- Heat the oil on a medium-high heat in a wok.
- Once the oil is hot add the chicken mince and Chinese sausage and fry until the chicken is brown and the sausage is starting to get crispy, about 5 minutes.
- Add all the other ingredients except the fried shallots to the wok and mix well.
- Cook until everything is hot (about 2-3 minutes)
- Remove from heat, pop in a bowl and garnish with the fried shallots