Nasi goreng #2

Yield: 6 Servings

Measure Ingredient
3 \N Eggs
\N \N Salt & pepper
\N \N Oil for frying
8 ounces Raw prawns
1 pounds Pork or lean beef steak
2 mediums Onions
2 \N Cloves garlic
½ teaspoon Dried shrimp paste (trasi)
4 cups Cold cooked rice
6 \N Spring onions; thinly sliced
2 tablespoons Light soy sauce
3 tablespoons Onion flakes
1 \N Green cucumber;thinly sliced
2 \N To 3 onions; thinly sliced


*Note: Dried shrimp paste can be purchased at Asian food markets.

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. When cool, put one omelette on top of the other, roll up and cut into thin strips.

Shell and devein prawns, cut beef or pork into fine strips. Chop onions roughly and put in blender container with garlic and trasi.

Cover and blend to a paste. (If blender is not available, finely chop onions and crush garlic. Dissolve trasi in a little hot water.

Combine these three ingredients.

Heat 3 tablespoons of oil in a large frying pan or wok and fry the blended ingredients until cooked. Add prawns and meat to pan and fry, stirring constantly, until they are cooked. Add 2 tablespoons more oil and when hot stir in the rice and spring onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly.

Serve the fried rice garnished with strips of omelette, fried onion flakes and cucumber.

FOR FRIED ONION FLAKES: Slice the onions very thinly, making sure not only that the slices are paper thin, but also they are all the same thinness, otherwise some will burn while others are uncooked. Fry in deep hot oil until deep brown, but not black. Lift out, and drain.

They must be cooked slowly so that all moisture is cooked out.

Source: The Asian Cookbook by Charmaine Solomon.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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