Vegan nasi goreng
by David and Charlotte Bailey

Ingredients

Speciality Ingredients

  • 2 1/2 tbsp of coconut oil
  • 20g of galangal, peeled and finely chopped
  • 1 1/2 tbsp of coconut oil

Fruit & Vegetables

  • 100g of green beans, cut into 2.5cm batons, blanched
  • 1 carrot, finely diced
  • 4 shallots, finely chopped
  • 2 red chillies, deseeded and thinly sliced
  • 2 bananas, cut in half lengthways
  • 1/2 pineapple, cut into slices
  • 30g of shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1/2 lime, juice only
  • 4 spring onions, thinly sliced
  • 2 tomatoes, cut into wedges
  • 1/2 cucumber, cut into batons

Cereals, Grains & Pasta

  • 500g of jasmine rice, cooked and left to cool

Cooking Sauces

  • 1 tbsp of kecap manis
  • 1 tbsp of tamari, or soy sauce

Spices & Dried Herbs

  • 1 handful of Thai basil, finely chopped
  • 1/4 nutmeg, freshly grated
  • 1/2 knob of turmeric, finely chopped
  • 1 handful of fresh coriander

Store Cupboard

  • 1 pinch of salt
  • 3/4 tsp black peppercorns
  • 1 1/2 tsp palm sugar
  • 1 pinch of salt
  • 1 handful of crispy shallots

Salad & Fresh Herbs

  • 15g of fresh ginger, peeled and finely chopped
  • 1 1/2 sticks of lemongrass, chopped