A real snatch and grab recipe that can be made at a minute's notice straight from the pantry. Also a great way to use up leftover rice.
1. Fry onion until brown & crispy. Use the same frying pan to fry eggs to desired "doneness". Set aside for serving.
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2. Heat peanut oil in a wok over a medium-high heat. Stir fry brown onion, chilli, garlic and shrimp paste for 5 minutes.
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3. Add rice, kecap manis, soy sauce, sweet chilli sauce and spring onions. Stir-fry for 3-5 minutes.
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4. Serve with 1 fried egg per person, fried onion, sliced cucumber, coriander and prawn crackers.
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1. Preheat the oven to 200℃. Place all salsa ingredients in a bowl, season with a pinch of salt and a splash of extra virgin olive oil, mix well and allow flavours to infuse to at room temperature.
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2. Line a large shallow baking tray with baking paper. Place tortilla pieces in baking tray, spritz with extra virgin olive oil spray, sprinkle with a little sea salt, toss to coat and pop in the oven for 10 minutes or until just golden. Remove from the oven, they will crisp up as they cool.
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3. Heat a little extra virgin olive oil in a large frypan over a medium/high heat. Add the onion and cook until softened. Add the beef mince and garlic to the pan. Cook until well browned and all juices have been absorbed. Break up any lumps with your spoon/spatula as you go. Season with a little salt and pepper. Add paprika, oregano, cumin, thyme and chilli, cook stirring until fragrant (around 30 seconds). Add tomato paste and combine well. Add the whole can of corn (liquid and all!). Add stock, reduce heat and simmer until all liquid has been absorbed.
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4. While the sauce is simmering, to another bowl add garlic, chilli, spring onion, cumin and lime juice. Mix well. Halve and de-seed the avocado and scoop the flesh into the bowl and roughly mash with a fork, mixing with the other ingredients. Season with a little salt and pepper.
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{COOK'S TIPS}
•Adjust the heat to suit your family’s taste buds, by increasing or decreasing the amount of fresh and powdered chilli.•Allow mince to come to room temperature before cooking. This reduces the amount of lumps to break up in the pan. •Beef mince can be substituted with chicken mince, or halve the amount of meat and add a can of drained and rinsed kidney beans for an even healthier alternative.  *Oil spray pumps can be purchased from your local kitchen store and are a great way to use less oil in your cooking. Just decant your favourite oil into the spray bottle and away you go!
{WORKING MUM'S TIMESAVER TIPS}
•Substitute homemade tortilla chips for store bought corn chips. Plain, no added salt are best as they don’t overpower the other flavours in the meal. •Make your mexi-spice mix up in bulk ahead of time. Mix together 3 tbs Paprika, 3 tsp Dried Oregano, 1 ½ tsp Cumin, 1 ½ tsp Thyme and ¾ tsp Chilli powder and store in an airtight container. Use 2 tbs of the premade mix when the recipe calls to add the spices. •Make the meat mixture up to three days ahead. Refrigerate in an airtight container. Warm through before serving. |
