Nasi Goreng with Tempeh

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Nasi Goreng is a strong Indonesian dish. It also has a Surinamese counterpart. It literally means 'fried rice' and it's really delicious. Growing up on Curacao, I honestly loved eating Indonesian and Surinamese food whenever I got the chance. It was a kind of comfort food that you could dive into whenever you felt like eating just a lot of tasty food. If you go to someone's house and they serve you this, you know they must really like you. Food means a lot in Caribbean, Indonesian and South American culture and so we only serve food to our friends and the friends of our friends.

To veganize this dish was also really easy. Throw our the chicken and throw in the strong tempeh! I also prefer using more sweet vegetables to even out the taste.

 

 

 

Macro- & micronutrients:

  • 522 calories
  • Protein: 25g
  • Carbs: 54g
  • Fat: 22g
  • Fibre: 8g
  • High in Calcium, Magnesium, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Folate, Manganese, Zinc, Vitamin A, Vitamin C, Vitamin E, Iron & much more! 

Ingredients

  • 600 grams Tempeh
  • 400 grams brown rice
  • 550 mL water
  • 30 mL pepper-infused oil (or regular oil + 1/2 cut spicy pepper)
  • 200 grams sweet bell pepper
  • 200 grams cherry tomatoes
  • 200 grams leek
  • 1 red onion (±75 grams)
  • 1 mix 'Nasi Goreng spices'
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • a pinch of salt

Directions

  1. Place the oil in a large wok and heat on a medium-high fire.
  2. Cut the tempeh in blocks no larger than 1x0.5 cm
  3. Fry the tempeh until they are golden brown on all sides
  4. In the mean time, cook the brown rice by adding 400 mL of water and the brown rice to a pan. Cook on medium-low heat until all the water has been absorbed. This should take about 15 minutes
  5. Cut the vegetables into small pieces. You can cut them in larger pieces, but it will take a bit longer to cook and it will have a bit of a bite. Matter of personal preference.
  6. Add the vegetables to the wok with the golden brown tempeh pieces. Cook for about 8 minutes on a medium fire or until all the vegetables (especially the leek) start to soften. The tomatoes will soften very fast, but that's okay - let them.
  7. Boil 150 mL of water and add it to a bowl with all the spices. Let that bowl sit for about 1 minute. Add the bowl to the wok and let the mixture cook for about 5 more minutes. Stir frequently.
  8. Add the cooked rice to the wok and stir the mixture until the rice is completely covered in spices. If the mixture is too dry, add some more water (±100 mL). 
  9. Fry the whole and stir regularly for about 5 minutes. Make sure the whole is hot and the rice has absorbed the remaining water you added.
  10. Remove the wok from the fire. Let the wok sit for 10 minutes. Reheat and serve.

How would you add your own twist to this strong Surinamese dish? Let me know! 

Claudio Fray

Fray Fit, Rosseelsstraat, Den Haag, ZH,