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
Written cooking instructions as a concept can be tracked way back into antiquity, in fact as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these early records were just very simple pictorial instructions for food preparation.
Moving our culinary historical trip onwards, there were some books from the 1300s - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that is popular today, but instead recipes for the types of meals prepared for the rich and powerful of that period.
Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cookery, many of which are kept safe in private libraries.
The TV revolution brings us TV chefs and the spin-off recipe books.
And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site.
We hope you enjoy this Nasi Goreng recipe.