Goblin Surprise

Nasi Goreng (Indonesian style fried rice) Vegetable oil Onion, chopped Garlic, grated or minced Ground coriander seeds Ground nutmeg Sweet soy sauce (kecap/ketjap manis) Many of these are thickened with wheat. Gluten free versions exist, though.  1 stock cube (for 1/2 liter of stock) Cooled down white rice   A note about the rice - day-old from the fridge is perfect, but I've had good enough results with freshly cooked rice spread out and cooled with a fan as well. Heat the oil in a wok or large skillet.  Add the onion, fry until glassy.  Add the garlic and spices, fry until fragrant.  Add the sweet soy sauce, evaporate slightly.  Add the rice, stir-fry thoroughly until every grain is coated with the soy sauce and oil. Serve forth!  There's a lot you can add to fill out this recipe. Vegetables like carrots, peas, spring onion, shredded cabbage; any kind of meat or seafood, tofu or tempeh, scrambled egg. Just make sure it's small enough to stir-fry com...

2 portions Rice, 1 cup Any kind of stock, 1,2 liters (just water and two stock cubes works fine) Bring to a boil, and cook over a low heat until the rice is softened all the way through, about 15 minutes. Blend with immersion blender until smooth. Rant time: Every recipe for this I've seen so far has you boil the porridge for hours until the rice falls apart on its own. Trust me - no-one in any cultures where this meal is a staple would do that unless they absolutely couldn't avoid it. Just use an immersion blender. You can add any amount of things to give it more flavour. Garlic and ginger are popular to add to the stock as it cooks, you can also top it with any number of condiments. Chilli crisp or sambal, soy sauce, chopped spring onions, meat, or a poached egg all go well. It's a blank savoury canvas, go wild!