Nasi Goreng; Apple Teacake - Sage BFP800UK Instruction Booklet

reCIPeS From Sage

naSI goreng

Serves 6
IngredIentS
4 eggs
⁄ cup (80ml) vegetable oil
1
3
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
Beat eggs together until well mixed
1.
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.
Combine onion, garlic, chillies, shrimp
2.
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.
Heat remaining oil on a medium-high
3.
heat. Add paste and cook for 1–2 minutes
or until fragrant.
46
Add sliced chicken and stir fry for
4.
2–3 minutes to seal. Add prawns and
cabbage and continue cooking for a
further 5 minutes.
Stir in cold rice, breaking up any
5.
lumps, until the rice is heated through.
Add sauces and green onions.
Serve topped with cucumber and carrot strips
and Asian shallots.

aPPle teaCaKe