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Recipe: Vegetarian Nasi Goreng

Makes 4 to 6 portions

Prep:

Cook:

Serves:

    My latest project is an iPhone app - The Essential Guide to Feeding Babies and Toddlers. It is a whole new world out there. There seem to be apps for everything from the sleep machine that soothes you on your pillow with a variety of sounds and chilled-out tunes, to Pie in the Face, an app which enables you to throw a virtual pie at someone you dislike.

    Cookery apps are great as you can watch videos of the recipes you are making or learn skills such as how to cut a mango or skin a tomato, or download a shopping list when you are in the supermarket and stuck for ideas to cook. There are some cool features too, like voice commands to go forwards or backwards - after all, you do not want sticky fingers all over your iPhone.

    Here is a sneak preview of one of the recipes from my app. There are some recipes that are almost universally popular and this is one of them. It is also a very simple dish to prepare. If you prefer a meaty version, you can stir in 170g of cooked diced chicken with the rice.

    Makes 4 to 6 portions

    Ingredients

    ● 200g rice
    ● 2 tbsp sunflower oil
    ● 2 eggs
    ● 2 tbsp soy sauce plus 1 tsp
    ● 2 shallots, thinly sliced
    ● 1 fat clove garlic, crushed
    ● 1 tbsp soft dark brown sugar
    ● 50g baby corn, cut into small disks
    ● Quarter red pepper, diced
    ● 100g frozen peas

    Method

    ● Cook the rice according to the packet instructions. Rinse with cold water and leave to drain.
    ● Heat 1 tbsp oil in a wok. Beat the eggs with 1 tsp soy sauce and 1 tbsp water.
    ● Add to the wok and cook to make a large omelette.
    ● Break up with a spoon or spatula and transfer to a plate.
    ● Heat the remaining 1 tbsp oil and stir fry the shallots for 2 to 3 minutes until starting to brown.
    ● Stir in the garlic and cook for one minute, then stir in the sugar and cook for 1 to 2 minutes, stirring until the sugar has melted.
    ● Add the pepper and corn and cook for 3 to 4 minutes until the corn is starting to soften, then add the rice and peas and stir fry for 3 to 4 minutes until the rice is hot and peas have defrosted.
    ● Stir in soy sauce and omelette pieces and serve with extra soy sauce to taste.

    Annabel Karmel

    Method
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