Emperor Nasi Goreng

Long Eggplants - or use any eggplant you want. Steam then slice into medium rounds/half rounds • Tomatoes • Red Chilies - use a mix of whatever chilies you want to suit your heat preference • Shallots - or half an onion • Garlic Cloves • Palm Sugar • Yum Yum (or Salt)

Medium Zucchini - grated • Medium Carrot - grated • Medium Onion - diced and fried • Eggs - crack and whisk together in a bowl • Self Raising Flour • Speck - diced and fried • Feta - diced • Long Green Chilli - sliced in thin rounds • Green Onion - sliced thin rounds white and green parts • Mint leaves • Oregano Leaves • Cherry Tomatoes - quartered •

Green Papaya - shredded/julienned • Garlic cloves • Thai Chili - or as many as you want or use different type if you want less heat • Cherry Tomatoes - halved or use regular Tomatoes and wedge • Roasted Peanuts • Palm Sugar • Fish Sauce - to taste • Cucumber - halved, cored and then sliced in half rounds (or green beans) • Tamarind Paste • Calamansi/Lime juice

Green Papaya - grated and cooked in spiced vinegar • Mozzarella -shaved + a pinch more grated for the top • Longanissa - vigan style is the most authentic - cook and break up into small clumps • Annatto Oil - to brush on the base • Filipino Spiced Vinegar - to cook with the green papaya and sprinkle a little more before serving • Pizza Base - pre-made or make your own

Long Green Chilli, char grill lightly then rough chop • Hot Green Chilli • Green Tomatoes (or tomatillo) • Garlic Cloves - rough chop • Shallots - use any type onion, roughly chopped • Lime Leaf - very thinly sliced • Lemongrass Stalks - thinly sliced off the white end • Coriander Leaf • Calamansi for juice (or a big Lime) • Palm Sugar • Yum Yum (or salt)

Chuck Steak - large chunks • Beef Cheeks - cut into four • Tamarind Paste • Coconut Cream • Keresik • Sambal Olek • Beef Stock • Yum Yum (or Salt) • Palm Sugar • Turmeric • Galangal • Ginger •

Chicken - bone in • Ginger - cut to fine matchsticks • Garlic cloves - finely chopped • large onion - diced • Thai Chilli - chopped (optional) • Green Papaya - large chunks • Moringa leaves - stripped from stem • Chilli Leaves • lemongrass - bruised • Bok Choy • Chicken Stock • Yum Yum Seasoning (or salt) •

Tin Chickpeas • Lemon Juice • Tahini (Mayvers hulled is my favourite) • Extra Virgin Olive Oil • Salt • Black Pepper

Cocoa Powder • Self Raising Flour • Caster Sugar • Unsalted Butter • Salt

Torch Ginger Flower - petals broken up and finely sliced • Chicken Thighs, boneless • Long Red Chilli • Thai Hot Chilli • Shallots (Indonesian Shallots are very small so use what ever onion type you have) • Fish Sauce (or Tspn of Terasi) • Garlic Cloves • Turmeric Root • Salam Leaf (or Bay Leaf) • Lemon Grass Stalks - white ends finely sliced • Lime Leaf - cut into fine strips • Calamansi - Juiced (or a large Lime) •

shallots - finely sliced rounds (see TIPS below) • Garlic Cloves - finely minced • Thai Chilli- thin sliced rounds • Long Red Chilli - thin sliced rounds • Lime Leaf - very fine sliced strips • Lemon Grass Stalks- finely sliced white ends • Coconut Oil • Yum Yum seasoning (or salt) • fish sauce or small pinch of Terasi (Shrimp paste) • Calamansi or Lime juice • Palm Sugar

Torch Ginger Flower - young bud with petals broken down and lightly bruised before infusion • Whole Milk • Thickened Cream • Large Eggs • Caster Sugar • Salt • piece of Ginger Root peeled and crushed (optional)