For the authentic taste of Indonesia in your home in around 30 minutes.

Serves 4


1 cup black rice

1/2 purple cabbage shredded

2 bunches asparagus spears roughly chopped

3 zucchini diced

1 large brown onion chopped

4 garlic cloves minced

1/4 red capsicum

1/4 cup raw cashews

1/4 cup sunflower seeds

1/4 cup pepitas

Kecap Manis

1/2 cup Namu shoyu

1/2 cup coconut blossom sugar

2-3 star anise

1 tsp grated fresh ginger

1 heaped tbsp. Australian Native Tamarind paste or jam

1/3 cup Pomegranate concentrate/juice


Add rice to a saucepan with 2.5 cups water. Bring to the boil and allow to simmer, stirring every 20 minutes or so. If more water is needed, add as needed. Add in 2 tbsp coconut oil about 15 minutes before the rice is finished cooking. You want the rice to be soft. It is not a fluffy rice like white rice.

Make the Kecap manis

Add the Namu shoyu and sugar together. Add in the star anise and ginger. Bring to the boil and simmer for 20 minutes. Add in the tamarind paste and pomegranate juice. Allow to cool and strain out the anise and ginger. Keep aside

Add some coconut oil to a fry pan. Add in the onion and saute until glassy. Add in the garlic and capsicum. Saute a further 3 minutes. Add in the purple cabbage and salt to help the cabbage wilt. Stir well. Add in the kecap manis and stir well again. After 8 minutes or so, add the zucchini and saute until done.

In a separate pan, add the raw cashews and roast over medium heat taking care not to burn the nuts, stirring continuously. This should take anywhere from 5 minutes to 8 minutes. Next, add the seeds and roast a further 5 – 6 minutes, again, stirring continuously

Combine everything in a big pot and serve!