poprock wrote:

I’m still working full time so I don’t really have any extra time on my hands, but I’ve been making a few new/different things anyway.

Last night I had a bash at making Thai-style fishcakes from scratch. Pretty successful. Basically you use rice as your starch instead of potato. I don’t have a food processor or anything, but I managed to roughly purée the fishcake mix in a big bowl with a hand blender. Not something I’ll make often, but fun to try.

My top lockdown dish so far has been nasi goreng. It’s usually a Sunday breakfast treat for us – walk the dog out past Stravaigin and stop there for brunch. Bloody Mary and a big bowl of their amazing nasi goreng. So I’d never tried making it at home before.

Make a sambal sauce while cooking a batch of sticky rice. (Tomatoes, chillis, turmeric, ginger, shallots, garlic, peppercorns, salt, lime juice, soy sauce and maple syrup – all chopped finely and combined, left cold.)

Take a big sauté pan or wok and get a generous glug of oil up to high heat. Pour in half your sambal sauce and fry it hard for a couple of minutes. The smell is amazing. Then put all your cooked rice in and stir-fry it for 10 mins or longer – until it starts to catch and go crispy in places. Add some soy as you go, maybe a bit of fish sauce too.

Alongside, while stir-frying the rice, fry up any meats or veggies you want in a separate pan. Chuck them into the main dish near the end. (I’ve been going with bacon lardons, big slices of onion, and sometimes prawns.)

Serve that all up into bowls, then fry an egg per person in the same big pan/wok. Try to get the edges of the egg white crispy and the yolk still runny. Pop them on top of the rice bowls. Garnish with more sambal sauce and maybe some chopped spring onion and/or coriander.

Nasi goreng is meant to be a way of using up leftovers, so go with any meats, veggies or tofu you want. The bacon lardons are fucking perfect though, I highly recommend.

GooberTheHat wrote:

Lockdown loaf mk2.