Indonesian Rice Dish

Packed with flavour!

This recipe is indeed a surprisingly good combination of vibrant Indonesian-inspired aromas. If you are an adventurous cook and enjoy something new and different, then this recipe is for you. Or are you perhaps looking for a delicious meat-free meal? Then, do give this aromatic idea a try. To describe Indonesian food in one sentence is quite tricky, as the flavour influences for this cuisine ranges from Chinese, to Indian, Middle Eastern and even Dutch – quite unique.

Heleen Meyer says this peanut paste is so delicious, that once you’ve made it, you may just want to find more ways to use it. The nuts are perfect to combine with the mixture of spices, lime juice, chilli, garlic and ginger. These ingredients complement each other really well and are perfect with the nuttiness of brown basmati rice. The rice is turned into a delicious ‘savoury rice’ by cooking it with some of the nut mixture, then topped with a fried egg and more of the nutty goodness – a flavour explosion.

If you are not a peanut lover, then cashew nuts will be as delicious in this recipe. Any leftover nut paste is wonderful on any veggie dish. Try it over your favourite roasted veggies, baked sweet potatoes and even steamed green veggies, like broccoli. It is also yummy on grilled fish, roasted chicken or any other meat. Just keep it refrigerated until needed.

Indonesian rice dish

Recipe by Heleen Meyer for Pharma Dynamics, Let’s Talk

Serves 4 – 6

Peanut paste

30 ml (2 tbsp) finely grated fresh ginger

2 small cloves of garlic, crushed

20 ml (4 tsp) ordinary paprika

20 ml (4 tsp) ground cumin

20 ml (4 tsp) ground coriander

1-2 small red chillies, seeded and finely chopped

200 g unsalted peanuts, crushed and chopped (see tips)

5 ml (1 tsp) finely grated lime or lemon rind

30 ml (2 tbsp) lime or lemon juice

90 ml (6 tbsp) olive oil

Rice

15-20 ml (3-4 tsp) olive oil

8 spring onions, thinly sliced

500 ml (2 cups) uncooked brown basmati rice

2,5 ml (½ tsp) salt

1,2 litres water

50 g unsalted peanuts, coarsely chopped

6-8 eggs, fried in very little oil

pepper and more lime or lemon juice to taste

lime or lemon wedges for serving

1. Peanut paste: Mix all the ingredients together to form a chunky paste.
2. Rice: Heat 15 ml (1 tbsp) of the oil in a wide, deep saucepan over a medium heat. Fry 125 ml (½ cup) of the paste for a few minutes or until just aromatic.
3. Add half of the spring onions and sauté for a few minutes. Add rice and remaining oil and fry until well coated in the peanut paste.
4. Add salt and water and bring to a boil. Reduce the heat, cover with a lid and simmer gently for 25-30 minutes or until the rice is just cooked, but not too soft.
5. Meanwhile, toast the extra 50 g peanuts in a dry frying pan until golden brown. Prepare the eggs according to your preference.
6. Season the rice to taste with pepper and lime or lemon juice. Remember not to add too much salt if you are using salted nuts.
7. Serve rice topped with fried eggs, toasted peanuts, the remaining peanut paste and lime wedges. Sprinkle with the rest of the spring onions. Coriander leaves will be delicious to garnish this dish with.

Tips:

1. To crush peanuts, press down on them with the flat side of the blade of a large knife, then chop coarsely.
2. If you really don’t like the taste of peanuts or if someone in your family is perhaps allergic to peanuts, use toasted cashews instead.

Visit Heleen’s website for more recipes like this.

Image by Myburgh du Plessis