Pete’s kitchen A South­east Asian favourite, made pa­leo

A South­east Asian favourite, made pa­leo

Better Homes and Gardens (Australia) - - Contents -


Prepa­ra­tion time 15 mins Cook­ing time 20 mins Serves 4

600g cau­li­flower, roughly


4 Tbsp co­conut oil

350g chicken thigh fil­lets, skin

left on, cut into 2cm pieces 150g ba­con, cut into 2cm pieces 4 green shal­lots, thinly sliced 1 long red chilli, de­seeded,

finely chopped

2 cloves gar­lic, crushed

1 small car­rot, finely diced 1 cel­ery stalk, finely diced

1 tsp shrimp paste 80g Chi­nese cab­bage,

finely shred­ded

150g shelled, de­veined

cooked baby prawns

80g bean sprouts

4 Tbsp fried shal­lots or fried gar­lic (to make your own, see Cook’s tip)

3 Tbsp tamari or co­conut aminos (avail­able from health food stores)

1 tsp honey

1 Tbsp fish sauce

1 Tbsp tamarind paste

4 free-range eggs

Sea-salt flakes and freshly ground

black pep­per, to sea­son Lime wedges, to serve STEP 1 Put cau­li­flower in a food pro­ces­sor and pulse into small gran­ules to re­sem­ble rice. Set aside.

STEP 2 Put a large wok or deep fry­ing pan over medium-high heat, add 1 Tbsp of the co­conut oil and heat un­til just smok­ing. Add half the chicken and stir-fry for 3 min­utes, or un­til brown and just cooked. Trans­fer to a bowl, then stir-fry re­main­ing chicken in another Tbsp of oil. Trans­fer to the bowl. Add ba­con to pan and stir-fry for 3 min­utes un­til golden and crispy. Trans­fer to the bowl with the cooked chicken. Add another Tbsp of oil to pan and heat over medium heat. Add shal­lots, chilli and gar­lic and stir-fry for 30 sec­onds. Add car­rot and cel­ery and stir-fry for a fur­ther 3 min­utes. Re­turn chicken and ba­con to the pan, then add shrimp paste, cab­bage and prawns and stir-fry for 2 min­utes, or un­til cab­bage wilts. Add cau­li­flower rice, bean sprouts, 2 Tbsp of the ˆfried shal­lots, the tamari or co­conut aminos, honey, fish sauce and tamarind. Stir-fry for 2 min­utes un­til heated through. Trans­fer to a bowl and keep warm.

STEP 3 Heat half of re­main­ing oil or fat in a large non-stick fry­ing pan over medium-high heat. Crack 2 eggs into the pan and fry un­til whites set and yolks be­gin to har­den. Trans­fer eggs to a plate and re­peat with re­main­ing eggs and oil. Sea­son.

STEP 4 Spoon the nasi goreng into 4 serv­ing bowls, top each one with a fried egg and the re­main­ing fried shal­lots. Serve with lime wedges.

My ver­sion of nasi goreng will not dis­ap­point – it’s a combo of meat, seafood, egg and ve­g­ies.

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