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RECIPES
5. Add sliced chicken and stir fry for
2-3 minutes to seal. Add prawns and
cabbage and continue cooking for a
further 5 minutes.
6. Stir in cold rice, breaking up any lumps,
until the rice is heated through. Add
sauces and green onions.
Serve topped with cucumber and carrot strips
and Asian shallots.
NOTE
Shrimp paste is available in the Asian
section of your supermarket.
NASI GORENG
Serves 6
INGREDIENTS
L cup vegetable oil
4 eggs
1 onion, finely chopped
3 cloves garlic, finely chopped
2 long red chillies, finely sliced
2 teaspoons shrimp paste
1 teaspoon ground coriander
2 teaspoons sugar
2 small chicken breast, thinly sliced
300g raw school prawns, peeled and de-veined
¼ small Chinese cabbage, finely shredded
6 cups cold cooked long grain rice
¼ cup kejap manis
2 tablespoons soy sauce
4 green onions, sliced
Garnish with thinly sliced cucumber and carrot
strips and crisp fried Asian shallots
METHOD
1. Heat half the oil in the frypan on
setting 10.
2. Beat eggs together until well mixed and
foamy. Pour in frying pan and tilt pan
to spread egg to form a thin omelette
across the base of pan. Cook 1-2 minutes,
or until just set. Roll up omelette to form
a cylinder and remove to a plate. Cool
slightly and cut into thin strips. Set aside
to cool.
3. Combine onion, garlic, chillies, shrimp
paste, coriander and sugar into the
bowl of a food processor and process
until it forms a paste. You may need to
add a little oil or water to enable the
ingredients to blend properly.
4. Heat remaining oil on setting 6-8.
Add paste and cook for 1-2 minutes or
until fragrant.