Indonesian Supper: 1000 Calorie Counted Recipes Challenge
This part of my 1000 Calorie Counted Recipes Challenge, where I’m aiming to cook every recipe from The 1000 Calorie Counted Recipes by Carolyn Humphries. It’s an amazing book… but there are no pictures!
Indonesian Supper | 450 calories per serving | Serves 2
- 120g rice
- 25g low-fat spread
- 1 onion, diced
- 100g chicken breast, cut into thin strips
- 1/2 tbsp curry powder
- 1/4 tsp cinnamon powder
- 25 g cooked ham, diced
- 1 egg + 30ml water
- big handful coriander to serve
How to Make Indonesian Supper
- Start by cooking the rice and then setting to one side. (I use 1.5 times water to rice, bring it to the boil, then immediately turn it down to simmer and pop a lid on and cook till the water has all been absorbed.)
- Take half the low fat spread and put it in a wok.
- Talk the other half of the low fat spread and put it in a small frying pan.
- Heat the wok and quickly fry the onion.
- Add the chicken breast, curry powder and cinnamon and gently cook till the chicken is cooked through.
- Whisk up the egg and water together.
- In the other, little frying pan cook cook an omelette from the egg and water mixture.
- Tip the omelette onto the side and quickly chop up.
- Next, add the rice, peas and ham to the wok.
- Cook through till it’s all incorporated and the peas are defrosted.
- At the last second, add the chopped up omelette and the coriander.
(1= flavourless, 5= delicious)
(1= unsatisfying, 5= satisfying considering low cal!)
Ease of Preparation: 3
(1= difficult, 5= easy)
Aftermath Factor: 3
(1= tons of washing up, 5= one pot wonder)
Best. Calorie-Counted. Dinner. Yet.
It looked great, tasted amazing, had loads of different flavours and textures. There was also SO MUCH of it!
It was a tiny bit fiddly, and I did wonder whether the cinnamon would work but it totally did. The omelette fell to pieces (I’m hopeless at the best of times, let alone with a pan losing its nonstickiness, not a low of fat and a water egg!) but it made no impact on the flavour.
I will definitely be cooking this again, and I’m sure it’ll be much quicker next time without having to keep referring to the recipe.
I served this with a sliced red pepper and a big handful of bean sprouts that had been cooked in a hot, dry pan with a splash of soy sauce and Shoaxing rice wine (you can use dry sherry as week). It definitely needed this as a side, for some extra sweetness and moisture.
Highly recommended. Cook it, cook it now (and let me know if you do)!
This part of my 1000 Calorie Counted Recipes Challenge <- click the link if you want to find out what it’s all about and see the recipes I’ve already tried. Please note that I tinker with recipe ingredients and meander from the method – the recipe above will deviate slightly from the original book and the method is just the way I happened to cook it this time!