Bell X1’s Dave Geraghty. Multi instrumentalist extraordinaire, acclaimed solo artist, vegetarian and like my good self, ex student of Ballyfermot Senior College or Ballyfermeaux, as estate agents still like to call it. Invariably, he would had to have taken the infamous 78a bus in or out of campus. I’m sure it’s a lot safer now but that was always a rough ride for any hippie looking student in the 90’s. You’d hop on board and be greeted by a loud cry of, “Jaysus, the state of the bleedin’ head on this geebag! Where are you from, ya sap ya???” Obviously CIE customer relations have come a long way since then, coz most bus drivers would be sacked these days for comments like that.
So then you’d scope out the passengers and find the least dodgy looking one, ie whoever wasn’t shooting up or chasing the dragon at the time, and take a seat. After 45 minutes of abuse from practically everyone on board, you’d finally get to your first lecture. Of course, it would be virtually impossible to concentrate for the rest of the day. Your mind would be caught up with the looming journey back into town, which was always twice as bad as the one in.
I’m guessing Dave suffered as much as I did on those 78A bus rides, so I thought it would be inappropriate to dig up any of those memories for him. Especially after he has shared such a wicked recipe with me this week, his take on the Malay/Indonesian classic, Nasi Goreng. It is clearly obvious that Dave knows his way round the kitchen and has cooked this one before. Every tip that he gives is spot on and I did not have to edit one single word of his recipe. Many thanks for your contribution this week Dave!
Dave and the rest of the Bellies as they are often referred to, will be on tour again soon. Catch them in a venue near you in November, if you’re lucky enough to have a ticket as most of the shows are sold out! I have a lot of time for Dave’s solo recordings, be sure to give them a whirl if you haven’t already.
Dave Geraghty’s Nasi Goreng (as stated earlier, everything from here on in was written by Dave himself. What a legend!)
N.B – Every time I make this, it’s slightly different, so stick yer finger in and taste as you go…with a dash of common sense.
If you can exercise foresight here, the best way to prepare your basmati rice for this sensational dish (suitable for any hour of the day, although it is traditionally an Indonesian breakfast dish), is to cook the rice in advance and leave it in the fridge to cool and separate.This allows you to add the rice to the wok full of cooking ingredients as instructed below….
* 400g (2 cups) long-grain white rice
(btw – don’t bother trying to be healthy here by using wholegrain rice. It doesn’t have the same soakage as basmati so it fucks with the overall texture of the dish.)
* Chickpeas (add accordingly, I generally throw in half a tin.)
* 1 tbs peanut oil
* 8 shallots, thinly sliced
* 2 garlic cloves, thinly sliced
* 1 carrot, finely diced
* 1 celery stick, trimmed, finely diced
* 3/4 cup loosely packed finely shredded Chinese cabbage(Asian Food Store on George’s St)
* 2 cups of bean sprouts
* 1 tbs soy sauce
* 4 eggs
* Cashew nuts
* 1 Teaspoon of Chinese 5 spice is the secret ingredient here. It gives a nice aromatic finish.
* Fresh coriander, a good handful, chopped coarsely
- 1. Cook rice in a large saucepan of salted boiling water.
- 2. Add oil to a wok and heat until just smoking. Take half the shallots and fry quickly until they crisp, then remove with slotted spoon and put aside. Add the remaining shallots and garlic, and stir-fry for 2 minutes or until shallots are soft. Add the carrot and celery, and stir-fry for 3 minutes or until carrot is tender.
- 3. Throw in your chickpeas and Cashews. Add cooled rice, bean sprouts, half the fried shallots, and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm. This is your nasi goreng.
- 4. Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (although it is generally better with a soft yolk).
- 5. Spoon nasi goreng into shallow serving bowls. Top each with your fried egg and sprinkle over with remaining fried shallots and chopped fresh coriander.
* Note: The cooked rice for this dish needs to be cold before stir-frying otherwise its texture will change.
Throw into the equation, a nice cool Tiger beer.