1 1/2 cup long
3 tbsp corn oil
2 onions, cut in half, sliced
2 small fresh green chilies, seeded, choppe, d
1 pork tenderloin, diced (6oz)
1 skinned chicken breast (6oz)
1 tsp paprika
2 tbsp light soy sauce
4 oz cooked peeled medium shrimp, thawed, if frozen
1 salt to taste
1 tsp cold water
1 1/2 tsp butter
1 shrimp crackers
Cook rice in boiling, salted water 12 minutes. Drain and rinse well,
then drain again. Heat oil in a large skillet. Add onions, garlic and
chilies and fry 2 minutes. Add pork and chicken and fry gently 10
minutes until cooked. Add rice, chili powder, paprika, soy sauce and
shrimp and cook 5-6 minutes or until piping hot, stirring constantly.
Season with salt.
Turn mixture into a warm serving dish and keep warm while preparing
omelette topping. Whisk egg with cold water. Melt butter in a
skillet. Add egg mixture and swirl skillet to give a thin, even
mixture. Cook over gentle heat 2-3 minutes or until egg mixture is
set and lightly golden underneath. Turn omelette out onto a flat
surface. Roll up and cut in slices. Arrange slices of omelette on top
of mixture. Serve hot with shrimp crackers.
Servings: 4 servings
Nasi Goreng Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Grain; Meat; Pork
The History of Recipes
It is quite possible to follow the history of recipes back into the far past, in fact as far as early Egypt, and potentially, even further back. Having said that, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful.
During the time of the Romans a roman called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. Additionally, he tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and dill.
Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like basil and rosemary. These new foods and tastes led to a surge in books on cooking, most of which are kept safe in academic collections.
Over the next few hundred years, the families of Europe competed to serve the most exotic banquets, and as a result the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes for their fellow cooks to enjoy.
When we get to the 20th century, cookbooks were highly popular due to increased literacy, people having increased spare time and a general increase in wealth.
The arrival of TV gave us TV cooks and the accompanying recipe books.
Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as this.
We hope you enjoy this Nasi Goreng recipe.