Culinary Lucky Dip – Indonesia and the first of The Gorengs

There's no logical geographical sense to our lucky dip route – it's more styled towards one pot weekend cooking that's flavoursome and a little more adventurous.

There are two types of Goreng mentioned here – Nasi Goreng which is fried rice and Mie Goreng which is fried noodles. There are lots of variations of both dishes but they have basics in common. They began life as a breakfast dish using up leftovers from the previous evening but they have evolved into a popular street food choice, right up to being served in posh restaurants. They can be spicy or not depending on your taste and vegetarian or not.

I first made Nasi Goreng in 1987 and what follows is a basic, not too spicy version.

Nasi Goreng

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder

8oz (225g) cooked rice

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

6oz (175g) cooked wafer ham, thinly sliced

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, turn and cook until set on other side. Slide the omelette out of the pan, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice together, then stir thoroughly into the rice mixture. Stir in the ham then season to taste with pepper. Spoon the mixture into a serving bowl and garnish with the omelette strips. (serves 4-6)

If this dish doesn't become part of your culinary library I'd be very surprised – it's served me well for 28 years.

Mie to follow!