The paste: 100g dried prawns, soaked for 10min in water 6 garlic cloves, chopped 4 red bird’s eye chillies, chopped 2 red chillies, chopped 15g roasted peanuts, chopped 3cm piece of fresh rootThe seafood-flavoured Nasi Goreng is a delicious spicy stir-fried rice. Topped with a runny fried egg, this classic Asian meal is perfect for family dinners. Add kecap manis and shrimp paste. Mix well. Cook for about a minute. Add rice and combine well. Also, add shrimps at this stage. Stir for a couple of minutes, till the rice and shrimps are evenly coated. Serve hot in two bowls, topped with a fried egg each and crispy fried shallots. In a large wok, heat the oil and butter on medium to high heat. Add red and green chillies, shallots, garlic, ginger and celery. Saute till 2-3 minutes. Once it is done, then add in the carrots, capsicum, cabbage, corn and peas and fry on high heat until the vegetables are just tender (al dente). Mix the spices for the spices mix together in a bowl and add to the pan. Stir everything together. Add the rice and stir everything together again. Taste the nasi and, if necessary, add some extra spices, salt, sambal or sweet soy sauce. Fry the eggs in another pan and serve them with the nasi.
Once hot, add chicken and onions, and cook until the onions start to become fragrant, 2-3 minutes. Add garlic, ginger, sambal oelek (if using), coriander, cumin, and carrots. Stir together, and continue cooking until the chicken has almost cooked through. Mix in 1 tablespoon of kecap manis, and cook for one minute.
Directions. Option to dry toast the belachan first. Add all of the ingredients to for a blended paste. If the ingredients are not blending well, gradually add oil until you get a smooth paste. Add a bit of oil to a pan, and heat over low to medium heat. When hot, pour in the blended sambal paste.
osjj.nasi goreng paste ingredients
