Stir Fry’s, Curry’s, we love them here in our home. The wife and I don’t mind a bit of heat however for the kids nothing too spicy. Don’t want to scare them away from spicy dishes too early.
So this Nasi Goreng was in Januarys edition of Delicious magazine and there were two things that really jumped out at me, the home-made paste and using cauliflower as an alternative to rice.
The good thing about cauliflower rice is that it is rich n vitamin C and by far fewer in calories than that of rice itself.
For me Nasi Goreng was always a Monday lunchtime staple in the Army kitchen. A way to use up the left over meats that were on the Sunday carvery. It was always a winner with the soldiers too, maybe because you allowed them to eat plenty of it.
This recipe itself also served up big portions and as we have 3 little ones the leftovers were used a cold-sort of salad for the next day’s lunch.
Apart from the fact the calorie count is so much lower I love making home-made pastes. They hold so much more flavour than of the shop bought variety or just throwing in some random dried spices. This could have been said for a Thai Green Curry that was made last year for Songkran – Thai New Year.
If you fancy a little spice in the evening, a quick dish with bags of flavour and texture then give this a go and trust when I say it will not disappoint.