Sunday, June 28, 2009

Nasi Goreng


350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek

Sambal Ulek
20 red Chillies or Lomboks (approx. 6 - 9 cm. long)
2 teaspoons Salt

Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.
This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for about 1 to 2 months.

1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis


This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.

Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.


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