Thursday, 21 January 2016

Nasi Goreng Colinas

Fried rice is a very variable dish, which we never cook twice the same way. For example, we alternate our meats between chicken, pork and sliced Chinese sausage. Our vegetables might be beans, choy sum, carrots or sweet corn kernels. Furthermore, we finish the dish with any fragrant leaves available in the garden… Selaseh (Thai Basil), Kemangi (Lemon Basil) or Daun Ketumbar (Coriander).

Be warned… this version of Nasi Goreng is spicy hot! Go easy on the use of chillies if you are in doubt!


What you need…

3 cups, white rice, cooked overnight

4 cloves garlic, crushed
6 red chillies, chopped
½ tsp belachan (Malaysian prawn paste)
1 medium onion, chopped
Oil for stir-frying

200g pork or chicken, diced small
8 long beans, cut into 1cm lengths

3 cups of rice, cooked beforehand
2 tbsp. Light soya sauce
1 or 2 tsp. Dark soya sauce
Salt, to taste

8 green prawns, shelled
Handful of Selaseh (Thai Basil) leaves

Garnish Ingredients…
Red and green chillies, sliced
Sliced omelette, or a fried egg for each serving
Tomato and cucumber slices… optional

What to do…
  1. Stir-fry the garlic, chillies, belachan and chopped onions until the onions go glassy.
  2. Add the meat and beans. Continue to stir-fry until the meat is cooked.
  3. Add your rice. Mix all ingredients well. Then add all the seasoning ingredients: the soya sauces and the salt.
  4. Add the green prawns… these will cook in a very short time.
  5. Add the Selaseh leaves and turn off the heat. Serve when the Selaseh leaves wilt.
  6. Finally, add the garnish ingredients of your choice.


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