Not quite nasi goreng

Satay sauce

• 20 g tamari
• 1 tsp apple cider vinegar
• 1 garlic clove
• 25 g fresh ginger, peeled and cut into pieces
• 1 tsp ground turmeric
• 1 fresh red bird's eye chilli, trimmed and deseeded if preferred, cut into halves
• 30 g coconut flakes, toasted
• 2 tsp monkfruit sweetener or sweetener of choice (see Tips)
• 60 g natural almond butter (see Tips)
• 50 g coconut water or water

Nasi goreng

• 300 g chicken thigh fillets, cut into strips (approx. 1 x 1 cm)
• 1 tbsp fish sauce (sugar free)
• 1 tbsp monkfruit sweetener or sweetener of choice (see Tips)
• 3 tbsp tamari
• 200 g cauliflower, broken into florets (approx. 3 cm)
• 200 g white cabbage, cut into pieces (3 cm)
• 2 garlic cloves
• 2 cm piece fresh ginger, peeled
• 1 - 2 tsp sambal oelek (see Tips)
• 20 g unsalted butter
• 150 g red capsicum, cut into pieces (1-2 cm)
• 1 stalk celery, cut into pieces (1-2 cm)
• 2 tsp curry powder (see Tips)
• 300 g water
• 10 medium raw prawns, peeled, deveined and cut into halves
• 1 tbsp extra virgin olive oil
• 4 eggs
• 1 tsp sesame oil (optional)
• ½ continental cucumber, cut into slices, to serve
• 4 tomatoes, cut into slices, to serve