Christmas may be over, but Brussels sprouts are very much still in season. Kicking off our Veganuary recipe sharing is this piquant offering from Meera Sodha, which Gwilym test-drove last week.
Ingredients (all available at Beanies!)
350g jasmine rice
3 tbsp rapeseed oil
1 red onion, chopped
4 cloves of garlic, crushed
3 bird’s-eye chillies, very finely chopped
750g Brussels sprouts, very finely sliced (I used a food processor)
2 tbsp tomato purée
2 tbsp kecap manis (sweet soy sauce)
1¼ tsp salt, plus extra to taste
2 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp toasted sesame oil
1 tsp caster sugar
Method
Place the rice in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a pan, add 600ml of freshly boiled water and bring to the boil. Place the lid on, then turn the heat down to a whisper and cook for 15 minutes. Take off the heat and leave to steam with the lid on.
To cook the nasi goreng, heat the rapeseed oil in a large frying pan on a medium heat and fry the onion, stirring, for 5 minutes. Add the garlic and two of the chopped chillies, cook for 2 minutes, then add all but two large handfuls (or about 150g) of the sprouts. Fry for 8 minutes, leaving undisturbed for a couple of minutes at a time, so they get some colour on them. Then stir in the tomato puree, kecap manis, salt and a tablespoon each of soy sauce and vinegar. Cook for another 5 minutes, then take off the heat.
To make the marinated sprouts, put the remaining raw sliced sprouts into a bowl with 1 tablespoon of soy sauce, 1 tablespoon of vinegar, the sesame oil, sugar and the remaining chopped chillies. Mix very well and set aside.
To finish the nasi goreng, put the sprout and onion pan on a medium heat and gently scoop in the steamed rice, folding it in until well mixed. Heat through, stirring gently, for 5 minutes, until the rice is nice and hot, and season with salt to taste. Transfer to a big platter, scatter the marinated sprouts over the top, and serve.
