Step 1 Heat the sesame oil in a wok and fry the nasi goreng paste for 1-2min. Add the prawns and cabbage, and fry for 2-3min. Next add the rice and soy sauce, and cook for a further 5min, stirring 2. Start the Nasi Goreng Heat a little oil in a frying pan (or wok) and fry the shallots for 2-3 mins until golden, then remove and put aside. Next, fry the chicken and the carrot for 4-5 mins. Add the Nasi Goreng Paste and the prawns (optional) and fry for 2 more mins. 3. But let's start with the basics. Sambal oelek, at its core, has a short ingredient list: raw hot red chile peppers and salt, pounded together with a mortar and pestle for a flavor that is pure, unadulterated spice. The result is a chunky, spoonable paste studded with chile seeds. Though it's also popular in Malaysia, Sri Lanka, and Thailand Heat a splash of oil in a large frying pan over a medium-high heat. Add some chicken and fry for 3-4 minutes, then add chopped peppers and green beans and stir-fry for 2-3 minutes. Add half a jar of the nasi goreng paste and simmer before adding rice and spring onions. 2. Start the Nasi Goreng - Heat a little oil in a frying pan (or wok) and fry the shallots for 2-3 mins until golden, then remove and put aside. - Next, fry the carrot and the chicken for 4-5 mins. - Add the 2 Nasi Goreng Paste and the prawns (optional) and fry for 2 more mins. 3. Leave ideally overnight. In a wok over high heat, add 2 Tbsp. vegetable oil and nasi paste and fry until the oil splits away from the paste and darkens in colour, approximately 5 minutes. Add rice to wok and toss to coat evenly. Transfer to a large bowl and set aside. Return wok to a high heat and add remaining 1 Tbsp. vegetable oil. Add chilli, curry powder and shrimp paste and cook for 2-3 minutes. Push vegetables to one side and toss in chicken and prawns. Cook until cooked through - about 4 minutes. Q9tk.

nasi goreng paste ingredients