- unsalted butter
- dried crushed red pepper
- fresh lime juice
- soy sauce
- cornstarch
- salmon fillets
- bag baby spinach
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- crushed & finely chopped lemongrass
- sesame oil
- ketchup or tomato puree
- Tbl of water
- brown sugar
- Tbl light soy sauce
- eggs
Traditional Javanese – must be eaten with sambal
- 2t tumeric ground
- 2t coriander ground
- 2t ginger fresh
- 1t salt
- 2t garlic fresh
Starts off sweet and then becomes a spicy tingle on the tip of your tongue. It’s a fun, flavorful way to use eggplant!
Calories per serving: 357 Number of Servings: 6 Fat grams per serving: 6 Approx.
- ea Chicken thigh
- Soy sauce
- Turmeric
- ea Garlic clove; crushed
- Oil
- Lime wedge
- Eggs
- Freshly Grated Coconut Or Desiccated Coconut
- Water
- Tumeric
- Salt
- Bouillon Cube
- Water
- Long Grain Rice
- Red Pepper
- Thin Slices Of Cucumber
- Fried Onion Rings
- Flat Omelette
If you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes.
- Corn oil
- Ground ginger
- Ground cumin
- Ground coriander
- Chili seasoning
- Shredded coconut
- Light-brown sugar
- Lemon juice
- Beef stock
- Thin slivers red bell pepper
- Chopped green chilies
- Small onion slices
NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred.
Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice.
HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes.
- Oil
- Dessicated coconut
- Coconut milk
- Water
- Curry leaves
- ts Ground cumin
- ts Ground cardamom
- ts Ground turmeric
- Long grain rice