Posts Tagged ‘nasi goreng’

SPICE TASTER PANEL – Nasi Goreng & organic Lemon Extract

Wednesday, September 16th, 2015

Our spice tasters were in for a treat this time and a real test of their ingenuity, with not only the Asian spice blend Nasi Goreng but also our natural organic Lemon Extract which can be used for both sweet & savoury cooking.

NASI GORENG

Steenbergs Nasi Goreng spice mix is Steenbergs’ take on the classic South East Asian blend.

nasi-goreng-spice-mix

Literally meaning ‘fried rice’, you can add any ingredients you like to a nasi goreng, making it a sort of Asian paella but with a spicy kick.  Rating the intensity of the blend between 2 and 5 with an average of 3.7 out of 5, our tasters found it a ‘very good’, ‘spicy’, ‘hot’, ‘strong’, ‘chunky’ mix.  The Steenbergs blend does contain crushed red hot chilli peppers & chilli powder but gets its great flavour from the combination with salt, cane sugar, garlic powder, galangal, ginger powder and the new addition of amchur (mango powder).

Take a look at our word cloud for further descriptions.

Nasi Goreng – Flavour Descriptions

nasi goreng flavour worditout

Traditionally available in Indonesia, Malaysia and Singapore, nasi goreng can be eaten at any time of day or night but is often eaten for breakfast.  75% of our panel however would eat it in the evening, although 7.5% were keen on breakfast and 7.5% anytime!

Nearly three-quarters of our tasters regularly eat Asian food, with 56% having previously used Asian spice blends, including garam masala and Thai curry pastes. Encouragingly, 81% of them would use our Nasi Goreng spice mix again, with 78% rating it Excellent or Good.

Perfect in rice dishes and a great way to use up leftover rice, our panel had some other brilliant ideas for our spice blend, including: mixed with sunflower oil and used as a rub for chicken or corn-on-the cob; on potato wedges; to give a kick to salad, in the cooking of Scotch Eggs and even on cheese on toast.  One of our panel was particularly ingenious, using both the spice mix and the lemon extract together to make a tasty chicken marinade.

Good food is often about the company you keep and how it makes you feel.  Nearly all of you mentioned friends and family as the people with whom you’d share your meal and it was great to see how ‘happy’, ‘satisfied’ and ‘warm’ this blend made you feel.

Nasi Goreng – How does it make you feel?

nasi goreng how do you feel worditout

LEMON EXTRACT

Steenbergs organic Lemon Extract is a fabulously versatile product made from organic sunflower oil and organic lemon oil.  Often used in baking, it is also fabulous in salad dressings, stir fries and with chicken and Mediterranean herbs.

organic-lemon-extract-100ml

63% of our panel opted for sweet recipes, although 15% tried both sweet and savoury ideas.  As expected our taste testers came up with new and inventive ways of using it too, including on the sweet side: raw lemon truffles; rice pudding with stewed apples; milkshake; fudge; rhubarb, raspberry & lemonade cordial; mixing with double cream and the deliciously sounding lemon & nutmeg shortbread.  On the savoury side there was lemon rice; marinades; aubergine curry; linguine; on tuna steak; smoked mackerel pate; fishcakes and lemon and rosemary potatoes.  It was even used to make a few cocktails!

Having has a good go at many different ways to use the lemon extract, 95% of our panel would use it again, with 88% rating it Excellent or Good.  81% would recommend it to a friend although nearly 10% would choose to keep it as their own secret ingredient!

Steenbergs lemon extract is a hugely evocative product, conjuring up images for our testers of ‘lemon groves in Italy’; ‘big bowls of fresh lemons’; ‘lemon cake’; ‘summer’ and lots of ‘sunshine’.

The flavour and texture are summarised in the word cloud below with sherbet and Opal Fruits making an appearance!

Lemon Extract – Flavour & Texture

lemon extract flavour texture

Our panel were also asked to think of just one word to sum up what they thought about our lemon extract and we’re thrilled to see that ‘fresh’ and ‘versatile’ are among the favourite comments.

lemon extract - one word worditout

We do hope you enjoy trying, tasting and experimenting with our products. We’d love to hear any ideas and tips you’ve gathered so that we can share them with you all.

Recipe – cheat’s paella or cheating at rice dishes

Saturday, May 9th, 2009

During the week, we have a constant battle at the end of each day to make something nutritious for the family in the 45 minutes after picking up the kids from school and tea time.  The meal needs to be made at the same time as we’re trying to persuade the kids to look at their homework and contemplate doing their music practice.

 

Finding things that are interesting to eat, and are quick and simple, are a real challenge.  This type of cooking is sadly neglected by TV chefs and most cookery writers who assume limitless time & money and an unrestricted storecupboard, which is sadly very depleted by Thursday night.

 

The cheat’s paella is something that fills the gap.  It assumes only that you have got some rice, some onions, some garlic and some paprika in the house. 

 

I am also going to explain it a bit differently from the way most recipes are shown; one of my issues with much of cookery done on TV and in books is that it is done as if we are in a chemistry lesson, i.e. here’s a list of things you need and a load of steps to follow.  I don’t think this is how cooking should be explained or shown as most cooking is based around a few processes or steps that can then be built on infinitely to make a whole range of different flavours but based around the same starting concept.  Paella is similar, or at least a cheat’s paella is similar.

 

The core process

 

Stage 1 – making the rice

 

225g     Rice (theoretically it should be paella/risotto rice but we actually prefer a long-grained rice like basmati, plus basmati is more versatile in our house)

450ml   Water

6          Threads of saffron (optional)

 

Cook the rice how you would normally cook it until it is still a bit crunchy.  This should take about 10 minutes.  If you want to use the saffron, put the saffron in a mug or measuring jug, boil some water in a kettle and pour about 200ml of hot water onto the saffron.  Leave it to infuse for about 10 minutes, then strain this liquid into the rice and use it to cook the rice, replacing 200ml of the 450ml of water from the above recipe.  Actually, there is no need to be this precise – we assume a cupped hand of rice per person and then just cover the rice with water and cook, topping up as you need it.  With rice practice makes you better (rarely perfect). 

 

Stage 2 – making the base flavour

 

3          Cloves garlic

1          Medium-sized onion

2tbsp    Olive oil

2tsp      Paprika

Pinch    Salt

 

Chop up garlic and onion finely.  I actually put these in a food processor as our children are at that stage where (if they can see them) garlic and onions are the devil’s food, but if you chop them up really finely they don’t even notice that they are eating it.  Add the olive oil to a heavy-bottomed pan and over a medium heat cook the garlic-onions until they are just beginning to brown at the edges.  Add the paprika and salt and stir together.

 

Personalising the dish

 

Stage 3 – being creative

 

This is the stage at which you personalise the rice dish.  Basically you need some vegetables (traditionally this would be 2 rice tomatoes and 1 red pepper but we often add broccoli as the kids love eating this) and some protein (traditionally wild rabbit, crayfish, prawns or snails, none of which are very easy to come by, so we use ham, pre-cooked prawns and any left-over meat in the fridge).  Down below is how we did it the other day:

 

1          Breast of chicken, chopped into bite sized cubes

10        Scallops

16        Slices of chorizo

10        Pre-cooked prawns

 

These things are cooked together with the garlic-onion in the order needed to ensure that they are all cooked through.  Raw chicken is added a few minutes before starting to the cook the garlic-onions and will take about the same length of time as the onions.  The scallops take about 3 minutes so are added towards the end of cooking the onions, i.e. after about 5-6 minutes, then the chorizo and prawns are added in the last 2 minutes just to cook them through.  Add the drained rice to the vegetables and meat and mix thoroughly.

 

Serve with a green salad.

 

It is useful to have the oven on at 125oC at the same time, so if you get your timing wrong, you can either put the rice of the meat mix into the oven to keep warm, or if your kids are playing up and don’t come to tea straight away you can keep the whole lot warm in the oven without it spoiling.

 

Variations on a theme

 

You can make this into any style of cuisine by changing the flavour in Stage 2, so if you replace the paprika with curry powder, it can become a kedgeree style meal.  Here are some simple ideas:

 

1tsp Madras curry powder, plus replace chorizo with fish = cheat’s kedgeree rice

 

1tsp Nasi goreng, plus change chorizo for cooked ham, and add some salted peanuts (coarsely chopped) and 1 tablespoon light soy sauce = cheat’s Indonesian nasi goreng