Back to nasi goreng. Asked wife to cook some rice early this morning, bad idea... turned out like some rice-based dough, p.i.t.a to fry. Back to salad and dishes duty for now
Not that I don’t enjoy scooping spices and mixing it up, I need to fill a few containers with pre-mixed spices. At least for nasi and tandoori.
Nasi this time:
- onion, garlic, trassi (shrimp paste), ketjap manis (sweet soy), spiced soy, rapeseed oil, koriander, tumeric, ginger, laos, bit all spice, bit garam masala, cardemom, sambal oelek, chilli powder, salt+pepper, maggi cube, few bits of smoked salmon I had saved for flavoring, and peas.
Chicken:
- generic (s&p, paprika, koriander, chilli, thyme, basil, onion powder, garlic powder) + more koriander + cardemom + cayenne + ketjap manis + some sesame seed, sunflower oil.
Salad:
- red onion, sweet pointed paprika, cherry tomatoes, corn, arugula, carrot, cucumber, with olive oil, oregano, basil, s&p and sesame seeds.
Saté sauce:
- peanut butter, milk, ketjap manis, spiced soy, brown sugar, s&p, chilli powder and bit of water
. I have half a tray in the freezer from when grandma visited. She made them in TX and brought them on the plane with her because she knew I loved them so much.
