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RECIPES
NASI GORENG
Serves 6
INGREDIENTS
4 eggs
1
⁄3 cup (80ml) vegetable oil
1 onion, quartered
3 cloves garlic,
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 deveined
¼ small Chinese cabbage, finely shredded
6 cups cold long grain rice
¼ cup (60ml) kecap manis
2 tablespoons soy sauce
4 green onions, sliced
Garnish with thinly sliced cucumber and carrot
strips and crisp fried Asian shallots
METHOD
1. Beat eggs together until well mixed
and foamy. Pour in heated, oiled, wok
and tilt 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.
2. Combine onion, garlic, chillies, shrimp
paste, coriander and sugar into the small
bowl of the 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.
3. Heat remaining oil on a medium-high
heat. Add paste and cook for 1–2 minutes
or until fragrant.
4. Add sliced chicken and stir fry for
2–3 minutes to seal. Add prawns and
cabbage and continue cooking for a
further 5 minutes.
5. 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.
TIP
Shrimp paste is available in the Asian
section of your supermarket.