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
Recipes as an idea can be observed back into the far past, in fact as far back as the early Egyptians, and maybe even further. Having said that, in the main part, these ancient records were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in the Sumerian language describing 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 drank it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times were skilled in the use of many spices, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Over the next few hundred years, the rich families of Wesstern Europe strove to offer the best banquets, and consequentially chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications are greatly in demand due to better eduction, leisure time and having more money. |
We hope you enjoy this Nasi Goreng recipe.
