Nasi Goreng Paste is a traditional Indonesian condiment made from a blend of spices and herbs. It typically includes garlic, shallots, ginger, galangal, chili peppers, and shrimp paste. This paste is usually used to give dishes a complex, spicy flavor and aroma, as well as a touch of sweetness.

2. Start the Nasi Goreng - Heat a little oil in a frying pan (or wok) and fry the shallots for 2-3 mins until golden, then remove and put aside. - Next, fry the carrot and the chicken for 4-5 mins. - Add the 2 Nasi Goreng Paste and the prawns (optional) and fry for 2 more mins. 3. ^{2 shallots (finely sliced) 2 spring onions. 1 lime. From your cupboard. Approx 590 cals per portion when serving 2. A great dish for adding in any cooked roast leftovers from your fridge, and any quick cooking vegetables from your fridge, chopped up small. Swap the chicken for prawns or cooked ham, chopped up, or leave out meat altogether.} Instructions. Start by blending the sambal oelek ingredients together into a smooth sauce. Taste and adjust the flavours and set aside. Place the chicken in a mixing bowl and top with 1 tbsp of kecap manis and 1 tsp soy sauce. Set out all equipment, tableware, and ingredients. Prepare Carrot Daikon Pickles. Rinse the chile, chive blossoms, cilantro, and lime. Peel the shallot and garlic. Cut the shallot half in half, then slice ¼-inch thick pieces. Thinly slice the garlic. De-stem, de-seed, and thinly slice the chile. Quarter the lime.

It is a textured cooking paste made from onion, garlic, shallot, dried shrimp and tomato paste and spices. ‘Nasi goreng’ means ‘fried rice’ in Malaysia and is a popular national dish. Fry cooked rice with some of the nasi goreng paste until fragrant. Mix in cooked prawns, crab meat and beaten eggs and stir-fry until heated through.

Method Step 1. Heat the oil in a wok or a deep frying pan over medium heat. Add the shrimp paste and sauté for a minute or so. Transfer to a small plate.

1 Put rice in a saucepan and cover with 3 cups cold water. Put over high heat and bring to the boil. Reduce heat to medium and simmer, uncovered, for 8–10 minutes or until craters form in the rice and almost all the liquid has evaporated. Cover and turn heat to low. Cook for a further 5 minutes.

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Method. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to

Lightly season. Put in eggs and whisk to scramble. Change wok for a bigger wok for the rice. Add mixture from before. Add leftover rice. Fry. Make a cricle in the middle, add sambal and rendang

Method. 1. Begin by preparing the nasi goreng curry paste. Put all the ingredients in a food processor and blitz to a smooth paste. 2. Place a wok over a medium heat and warm 2 tablespoons of the coconut oil, then stir in the curry paste and fry until aromatic. 3.

1. Heat half the oil in a wok; stir-fry the pork, in batches, until browned. Remove from the wok. 2. Heat the remaining oil in the same wok; stir-fry onion, capsicum, chilli, garlic, ginger and shrimp paste until fragrant and softened. Add prawns; stir-fry until changed in colour. Add rice; stir-fry for 1 minute or until well combined. Storage – Store the spice paste in the fridge for up to 2 weeks or freeze in an airtight container for 1-2 months. Any longer and the paste would start to lose its flavour and freshness. Ratio – Use 1 tbsp of spice paste for every 100g / 3.5oz of meat (chicken, pork etc) unless otherwise specified. .