Breville BFP800 manual Nasi Goreng

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

¼small Chinese cabbage, finely shredded

6 cups cold long grain rice

¼cup (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.

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