Balinese Vegetable Curry With Fried Rice

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Nutrition per serving    (USDA % daily values)
CAL
2427
FAT
191%
CHOL
111%
SOD
177%

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Ingredients for 4 servings

2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)

1 tablespoon minced lemongrass, white part only

4 eggs, beaten

Peanut oil, for frying

1 teaspoon shrimp paste (optional)

Salt and pepper

2 tablespoons chopped garlic

2 tablespoons chopped ginger

2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded

1 cup coconut milk

2 Thai bird chiles, minced

2 tablespoons naturally brewed soy sauce

1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath

4 cloves garlic, sliced

Fried Shallots, recipe follows

2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath

1 cup cauliflower florets, blanched in salted water and cooled in an ice bath

2 cups cooked jasmine or other long grain rice, cold

1 teaspoon ground Thai Bird chile

1 tablespoon ground coriander

1 tablespoon minced ginger,

1/4 cup sambal oelek

1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled

1 tablespoon tomato paste

1/4 cup chopped cilantro

1/2 cup macadamia nuts

Salt

1/2 cup rice flour

1/2 cup chopped lemongrass

1 cup sliced shallots

Nasi Goreng, recipe follows

Peanut oil, for cooking

2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath

Grapeseed oil, to cook

1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath

8 shallots, halved and sliced

1 cup vegetable stock

12 shallots, chopped

3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon

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