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Nasi Goreng literally means ‘fried rice’, and it’s the unofficial national dish of Indonesia due to its popularity.
Tyga Spices: Tyga 40 Vegan Fish Sauce (30g) Soy Sauce Ginger & Garlic Paste Unami Stock Chilli flakes
300g Tofu (or 230g Pak Choi) Dice tofu into bitesize pieces and season with pepper (cut pak choi into 5cm pieces) 3 x Shallots Peel and thinly slice 100g Fine green beans Chop the into 1cm pieces 4 x Spring onions Chop the into 1cm pieces 240g Basmati / jasmine rice Cooked (see ‘Perfect Rice’) 3 tbsp Oil (vegetable / olive / rapeseed oil) 1 tsp Brown sugar
See notes in green for the pak choi option
Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 40 (Ground coriander Ground cumin, Ground turmeric, Ground black pepper). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne). Chilli Flakes. Unami Stock(Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder). Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat)), Salt, Glucose, Barley malt extract and Spirit vinegar).
Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. This recipe has been certified by Vegan Friendly. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.