Brought to us by Abbey from Bliss Flowers
Living in the busy world that is Dubai leaves little opportunity to spend time researching recipes shopping and preparing gourmet dinners every night. However, discovering chef Pete Evans changed my cooking habits forever. He inspires you to think outside the box, creating dishes based on the paleo way of eating with buckets of flavor. My only change to Pete’s original recipe is a little extra fresh chilli. Healthy, yummy eating is essential in our home and my Dutch husband’s for classic Indonesian flavours and my New Zealand’s love of fresh ingredients tie together beautifully in the dish. My children are crazy about it and request it at least once a week.
- 550g, chopped Cauliflower
- 5 tsp Coconut Oil, Lucy Bee
- 1, deseeded and finely sliced Chilli, Red
- 2 cloves, minced Garlic
- 1 small, finely diced Carrot
- 1 stalk Celery
- 4 pcs Organic Free Range Eggs, Ripe 6pc Box
- thinly sliced Chilli, Red
- 4, thinly sliced Onion, Shallot
- 250ml Coconut Oil, Lucy Bee
- 400g, cut into 2cm pieces Free-range organic boneless chicken thighs (skin on)
- 1 tsp Shrimp paste
- 80g, finely shredded Chinese Cabbage
- 150g, peeled Cooked Shrimp
- 80g Bean sprouts
- 4 tbsp Tamari sauce OR Coconut Aminos
- 2 tbsp Fish Sauce
- 1 tbsp Tamarind Puree
- Place the cauliflower in a food processor and pulse into small granules. It should resemble rice. Set aside.
- Place shallots and coconut oil in a small saucepan over medium heat. Fry, stirring with a wooden spoon, for two to three minutes, or until shallots begin to brown. Remove shallots from oil using a slotted spoon and drain on paper towel. After frying the shallots, the coconut oil will have taken on a warm, garlicky flavor and can now be stored and re-used for sautéing vegetables or cooking meat, chicken or fish.
- Place a large wok over medium heat, add two tablespoon of coconut oil and heat until just smoking.
- Add half the chicken and stir-fry for three minutes or until brown and just cooked through. Transfer to a bowl, then stir-fry remaining chicken.
- Add a tablespoon of coconut oil to the wok and heat over medium heat. Add spring onions, chilli and garlic, and stir-fry for 30 seconds or until spring onions are soft. Add carrot and celery, stir-fry for a further three minutes.
- Return cooked chicken, then add shrimp paste, cabbage and shrimp, and stir-fry for two minutes or until cabbage wilts.
- Add cauliflower “rice”, bean sprouts, tow tablespoons of fried shallots, tamari, fish sauce and tamarind puree. Stir-fry until heated through for two minutes. Transfer to a large bowl, and cover with foil to keep warm.
- Heat two teaspoons of coconut oil in a large non-stick frying pan over medium high heat. When hot, crack two eggs into the pan and cook uncovered until the whites set and the yolks begin to harden, or until cooked to your liking. Transfer to a plate and repeat the remaining eggs and oil. Season to taste.
- Spoon the Nasi Goreng into four shallow serving bowls. Top each with a fried egg and sprinkle remaining fried shallots over them.
- Serve Nasi Goreng immediately accompanied with freshly chopped red chilies.