Nasi Goreng

nationalgeographic.co.uk

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1 lb of tofu cut into small, bite-sized cubes

white pepper, to taste

3 tbsp coconut oil or sunflower oil

2 garlic cloves, peeled and thinly sliced

8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped

1 small banana shallot or 2 Thai shallots, peeled and thinly sliced

handful of green beans, chopped into small chunks

2 spring onions, chopped into large chunks

¼ tsp ground turmeric

95g jasmine or basmati rice, cooked and cooled (240g cooked weight)

2 tbsp kecap manis

1½ tsp fish sauce

2 tsp light soy sauce

subheading: To serve:

2 eggs (duck or hen)

1 tbsp fried shallots

½ long red chilli, thinly sliced

kerupuk or prawn crackers, to serve

Note: Ingredients may have been altered from the original.

Directions at nationalgeographic.co.uk

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