Who loves rice and salad? I do! I love the combination of the crunchy, freshness of the leaves and salady bits all mixed with the robust smoothness of rice and co. So when I was chatting with my wonderful little sis the other day, she mentioned Indonesian Eggs and I thought – “Well, giddy up! That’s for me!!”
It’s too easy, ladies and gentlemen. It’s one of those meals that you can throw together in 30 mins, but it’s a super nourishing and impressive little number. Plus, it’s one of those dishes that you can adapt to use whatever is lurking in the fridge. Leftover chicken? Bingo! Mother and child Indonesian Eggs! You cooked too much rice the other night and don’t know what to do with the big bowl taking up room in the fridge? Bingo – heat it up and you have one of the main elements of Indonesian Eggs! Had peanuts lurking in the cupboard for a bit too long? Bingo. Throw them in a flypan, dry roast and blitz in a blender with a little oil, tamari, salt and sugar and BINGO! You have a dressing for your Indonesian Eggs! Did I say it was easy? Did I say it was versatile? Did I say it was an “if it’s” meal? If it’s in the fridge and needing to be used – USE IT!! 🙂
OK. So what do I do? What do I need?
1. A rice cooker (or pot to cook the rice in)
2. A big bowl for the salad
3. A fry pan
4. A jar and serving bowls for sauces
5. Little bowls to dish up
There are between 5 and 7 steps, depending upon how much effort you’d like to dedicate to the task and/or time you have. No judgement here, folks. I’m as time poor as the rest of you, and if I can find a short-cut or if I have to use a pre-made quality sauce or prepackaged seed-blend from Mr Woolies, then I will! 🙂
1. RICE BLEND:
Put some rice or rice blend onto cook. I did:
1.5 cups white rice
1 cup brown rice
1/2 – 1 cup millet (buckwheat or quinoa are also beaut)
Put it all nto the rice cooker bowl. Give the grains good wash until the starch is washed off.
~Set your water level and put rice onto cook~
I have two tofu flavours that I love and use all the time:
a. Asian cooking wine, tamari and palm sugar or coconut sugar all to taste into a pan. Add cubes or slices of organic firm tofu. Simmer gently until the liquid is reduced.
b. My other fav flav is lemon juice (2 lemons), a tsp tumeric, salt and pepper to taste into a pan. Add cube or slices of organic firm tofu. Simmer gently until the liquid is reduced.
~Tofu is done. Set aside~
(These flavours and the tofu bites/slices are great in sushi, rice paper rolls, thrown on salad, or eaten as a little pick-me-up nibble.)
~WIPE OUT YOUR FRY PAN~
3. SALAD BITS:
Grab lotsa lettuce or salad greens and chuck into a bowl. Add cucumber, avocado, red capsicium, fennel. Whatever takes your fancy. You could add tomato, but I didn’t as I felt the strong acid flavour of tomato might be too strong in the bowl and a bit at odds with the rice.
Get lotsa mint – I did a combination of Vietnamese mint and common mint in my salad. I just grabbed heaps of leaves and tore them up and threw them in with the salad leaves.
~Salad is done. Set aside~
a. Traditional Indonesian Eggs use Sambal chilli. Readily available at the supermarket (just check ingredients for pesky wheat additives). I chose a smoother chilli sauce with minimal additives. If I’d time, I’d love to have made my own, but hey! We’re on a time limit, remember!
b.Peanuts are also a traditional part of Indonesian food. If you and/or your family are OK with nuts then either buy a bottle of really nice and low additive Satay Sauce. OR just as easily you can make your own. Yep! Too easy, I promise. Chuck some peanuts into a frypan. Dry Roast until golden brown. Chuck in a processor/blender with a little sesame oil or EVOO, tamari, lime or lemon juice and sugar to taste and blitz until smooth and paste-like. Add chilli if you want more heat.
c.The NUT FREE alternative (or extra sauce if you’ve time) is my Tahini-maple-tamari Sauce. It’ll take your dish from basic to brilliant, mediocre to magnificent in minutes! Grab lime/lemon (or Raw Apple Cider Vinegar if you’ve run out of citrus), tahini, tamari, maple syrup or agave nectar, EVOO. Splash, dollop, sploosh and squeeze into a jar. Screw on the lid and shake, shake, shake it baby to combine. Taste. Hmm, add whatever is lacking: salt – add tamari. Sweet? Add maple syrup. Acid? Add citrus/vinegar. Carrier base? Add tahini. You get the picture. Keep going until you’re happy with the sauce.
~Dressings are done. Set aside~
5. SEEDY BITS:
OK. I have a big container with a mix of seeds that I keep in my fridge or freezer. In the mix is sesame seeds, pumpkin seeds (some coarsely ground), sunflower seeds (some coarsely ground), buckwheat groats, whateva you like. When I want to use them, I chuck a handful into pan and dry roast until they’re lovely golden brown.
If you’re time poor – grab a bag of mixed nuts/seed from the supermarket and go with them. It’s all good. 70/30 or 60/40 or 80/20 – whatever works! 🙂
~Your seedy bits are done. Set aside~
Now this is just a showing off!!. If you’ve some coconut (flakes are divine, but desiccated coconut will do). Use the same pan as the one you used for the seeds and dry roast your coconut until it’s smells divine and is lighty browned.
~Your coconut is done. Set aside~
Now, grab that frying pan again. If you’d like eggs, decide which variation you’d like – poached or fried and throw a couple of eggs onto cook.
8. PLATING UP:
While the eggs are cooking:~
a. Put rice into your big serving bowls
b. Throw big handfuls of minty salad bits on top
c. Toss on some tofu bites and seedy bits
d. Slip your cooked eggs on top
e. Add coconut (and peanuts)
f. Garnish with more herbs (handful of coriander leaves, if you’ve got them or more mint)
h. And finally drizzle generously with sauce(s)
And VOILA!!! You have the tastiest, yummiest meal that you can get your laughing gear around. Rest assured that all at the table will have a grin from ear to ear as they tuck in!
Tweets peeps! Happy cookin’! 🙂