Tuesday, November 07, 2006
at
5:08 PM
|
Fried Rice
Perhaps Indonesia’s most famous dish, Nasi Goreng can be found in just about every restaurant in Indonesia. It varies from island in terms of flavour, ingredients and colour. In Bali, Nasi Goreng is tossed with a vivid, almost iridescent red sauce. It’s a nourishing way of using up yesterday’s rice and even the kids love it!
For one serve :
100 gms. chicken, finely chopped 2-3 tsp. Kecap manis
2-3 tbsp. oil ½ tsp. Fish sauce
2 tbsp. chopped garlic 1 tsp. Maggi sauce
1 large red chilli, chopped sea salt and black pepper to
taste
¼ leek, finely chopped 1 tbsp. fried shallots
½ cup of choi sum or choi chopped
½ cup steamed rice
1 tbs. Tomato sauce mixed with ½ tsp vinegar
Heat the oil in a wok over a medium flame.
Fry the chicken in the oil until it shrinks or for about two minute. If there is too much water from the chicken, remove the chicken, wash the wok and add the same amount of oil again. Reheat, add the chicken and then the remaining ingredients. Add the finely chopped onion and garlic. Toss around for twenty seconds. Add the leek and chilli. Mix thoroughly, keeping it moving to prevent it sticking to the wok. Add the rice with the vegetable, followed by the sauces. Mix and toss. Keep tossing until the vegetables are wilted. Check seasonings. Serves: garnished with fried shallots or chopped spring onion.
Perhaps Indonesia’s most famous dish, Nasi Goreng can be found in just about every restaurant in Indonesia. It varies from island in terms of flavour, ingredients and colour. In Bali, Nasi Goreng is tossed with a vivid, almost iridescent red sauce. It’s a nourishing way of using up yesterday’s rice and even the kids love it!
For one serve :
100 gms. chicken, finely chopped 2-3 tsp. Kecap manis
2-3 tbsp. oil ½ tsp. Fish sauce
2 tbsp. chopped garlic 1 tsp. Maggi sauce
1 large red chilli, chopped sea salt and black pepper to
taste
¼ leek, finely chopped 1 tbsp. fried shallots
½ cup of choi sum or choi chopped
½ cup steamed rice
1 tbs. Tomato sauce mixed with ½ tsp vinegar
Heat the oil in a wok over a medium flame.
Fry the chicken in the oil until it shrinks or for about two minute. If there is too much water from the chicken, remove the chicken, wash the wok and add the same amount of oil again. Reheat, add the chicken and then the remaining ingredients. Add the finely chopped onion and garlic. Toss around for twenty seconds. Add the leek and chilli. Mix thoroughly, keeping it moving to prevent it sticking to the wok. Add the rice with the vegetable, followed by the sauces. Mix and toss. Keep tossing until the vegetables are wilted. Check seasonings. Serves: garnished with fried shallots or chopped spring onion.
Posted by
Adinda
Labels:
Recipe
