Sage Kitchen Wizz Pro BFP800UK Bedienungsanleitung PDF herunterladen (Seite 47)

46

NASI GORENG

Serves 6

INGREDIENTS

4 eggs

1

⁄3 cup (80ml) vegetable oil

1 onion, quartered

3 cloves garlic,

2 long red chillies, ﬁnely sliced

2 teaspoons shrimp paste

1 teaspoon ground coriander

2 teaspoons sugar

2 small chicken breast, thinly sliced

300g raw school prawns, peeled and deveined

¼ small Chinese cabbage, ﬁnely shredded

6 cups cold long grain rice

¼ cup (60ml) kecap manis

2 tablespoons soy sauce

4 green onions, sliced

Garnish with thinly sliced cucumber and carrot

strips and crisp fried Asian shallots

METHOD

1. Beat eggs together until well mixed

and foamy. Pour in heated, oiled, wok

and tilt to spread egg to form a thin

omelette across the base of pan. Cook

1–2 minutes, or until just set. Roll up

omelette to form a cylinder and remove

to a plate. Cool slightly and cut into thin

strips. Set aside to cool.

2. Combine onion, garlic, chillies, shrimp

paste, coriander and sugar into the small

bowl of the food processor and process

until it forms a paste. You may need to

add a little oil or water to enable the

ingredients to blend properly.

3. Heat remaining oil on a medium-high

heat. Add paste and cook for 1–2 minutes

or until fragrant.

4. Add sliced chicken and stir fry for

2–3 minutes to seal. Add prawns and

cabbage and continue cooking for a

further 5 minutes.

5. Stir in cold rice, breaking up any

lumps, until the rice is heated through.

Add sauces and green onions.

Serve topped with cucumber and carrot strips

and Asian shallots.

APPLE TEACAKE

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