Back in the dark days of lockdown, Paulus Kasuma started Kasuma Kitchen, making authentic Indonesian food for delivery. That included his excellent chilli oil, which has found a permanent home in the Here fridge and goes brilliantly with most food, especially fried eggs – or a simple dish of buttered rice and cubed steak. “Although it’s not the first dish you would put chilli oil on normally,” he says, “it works really well with it.” Here he takes the idea further with the addition of a spring onion and ginger sauce.
Spring onion and ginger sauce
80g spring onion
20g ginger
1/2 tsp salt
1/2 tsp sugar
Splash soy sauce (optional)
180g The Good Oil Extra Virgin Rapeseed Oil
What to do
1. Slice the spring onion as thinly as possible.Chop the ginger as finely as possible.
2. Mix the spring onion & ginger with salt, sugar and soy sauce (if using) in a medium or large heat-proof bowl or pot.
3. Heat the oil until the first sign of smoke and pour it directly into the spring onion and ginger mix.
4. Use immediately. Leftovers can be stored in the fridge for up to a week.
Buttered rice and cubed steak
Serves 2
½ cup short-grain rice
50g butter
4 packs roasted seaweed
2 Scotch fillet steaks
Oil or tallow, for frying
Salt
Kasuma Kitchen Chilli Oil
What to do
1. Take the steak out of the fridge, dry it well, and salt both sides. Leave to rest on the bench for 15 minutes.
2. Wash the rice 2-3 times, using fresh water every time, until the water runs clear. This is to ensure excess starch is washed off.
3. If using a rice cooker, use 3/4 cup of water and cook the rice as you normally would. If using a pot, use 1 cup of water, bring it to a boil, then cover with a lid and bring the heat down to low. Simmer until all of the water has evaporated, then take it off the heat. Keep the lid on for 5 minutes before fluffing the rice with a fork.
4. After the rice is cooked, stir through the butter and 2 packets of the roasted seaweed.
5. In a pan, heat oil or tallow on medium-high. Pat the steak dry once more before placing it down on the pan. For a 3cm-thick Scotch fillet, cook for 2-3 minutes on each side for medium-rare. Remove from pan and set aside to rest for 10 minutes.
6. Dice the steak or slice it on an angle. Scoop the rice into a bowl and put the steak on top. Serve with some chilli oil, spring onion and ginger sauce, and extra roasted seaweed, if desired.
Kasuma Kitchen
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