1 1/2 cup long grain white rice
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 egg
1 tsp cold water
1 1/2 tsp butter
1 shrimp crackers
Directions
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 rice 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
Historians have traced the existance of recipes far back into the far past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these old records were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During Roman times around 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. He recounts how the meals were split into appetizers, entrees and afters, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of many spices and herbs, including some that we all recognise such as thyme, rue and dill. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in manuscripts on food, most of which are kept safe in private cookery archives. Over the following few hundred years, the families of Europe competed to offer the most extravagent banquests, and consequentially chefs and their recipes increased in prestige. Even so, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks were in great demand, as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Nasi Goreng recipe.
