Nasi Goreng - Mindd Foundation

Ingredients

• 600 g (1 lb 5 oz.) cauliflower, outer leaves removed, roughly chopped
• 4 tablespoons coconut oil
• 350 g (12⅓ oz.) chicken thigh fillets, skin on and cut into 2 cm pieces
• 150 g (5¼ oz). bacon, cut into 2 cm pieces
• 4 spring onions, thinly sliced
• 1 long red chilli, deseeded and finely chopped
• 2 garlic cloves, crushed
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 1 teaspoon shrimp paste
• 80 g (2¾ oz.) Chinese cabbage (wong bok), finely shredded
• 150 g (5¼ oz.) shelled, deveined and cooked baby prawns
• 80 g (2¾ oz.) bean sprouts
• 4 tablespoons fried shallots or garlic (to make your own, see below)
• 3 tablespoons tamari or coconut aminos
• 1 teaspoon honey (optional)
• 1 tablespoon fish sauce
• 1 teaspoon tamarind paste
• 4 free-range organic eggs
• Salt and freshly ground black pepper
• Lime wedges, to serve
• 4 tablespoons cultured vegetables or krauts or your choice