Learn a little bit more about the Indonesian fried rice dish Nasi Goreng, and the special secret ingredient that makes it so good.
Slow food and the humble slow cooker are back en vogue in a big way. There’s a lot of reasons for this, not least because of how time-poor we are these days. But when you can cook something delicious and in one pot, that’s something to take advantage of.
And there’s plenty of benefits to slow cooking. You can use cheaper cuts of meat—that are often tastier than their more expensive counterparts—as the long cooking time renders a lot of the fat and breaks down the meat so it’s much more tender. The slow cooking process—especially if you’re using a slow cooker—allows you to let the food bubble away unsupervised. Cooking everything in one pot for hours also means all the nutrients are kept in the meal itself.
And slow cooking is an ancient method of cooking, with strong roots in Asian culinary culture—especially China and Vietnam. Even though Australians generally associate braising with the French, there’s plenty of great dishes perfect for cold winter nights that can be made using Asian ingredients and flavours. So let’s take a look at 2 of Asia’s finest slow cooking traditions.