Indonesian Nasi Goreng
1 packet Indonesian Nasi Goreng Spice Paste
2-3 tbsp vegetable oil
250 g (1/2 lb) shelled prawns
2 eggs beaten
3 cups (600g) cooked rice
2 tomatoes, cut into eight pieces
Chopped coriander, thinly sliced red chilies, or egg sunny side up as garnish (optional)
1. Heat oil in a non-stick pan or wok over medium-high heat.
2. Cook prawns and stir-fry for 2-3 minutes.
3. Set the prawns to one side.
4. Add egg and cook for 1 minute.
5. Add rice and spice paste. Stir-fry for 3 minutes
6. Add tomatoes and stir-fry for 1 minute or until hot.
7. Garnish, serve & enjoy!
Cooking Tip: Beef, lamb, or chicken may be used instead of prawns.
Sambal Fish Steak
*recipe from asianhomegourmet.com
1 packet Asian Home Gourmet Indonesian Nasi Goreng SpicePaste©
450g (1 lb) halibut or dory fillet
2 tbsp vegetable oil (reserve 1 tbsp oil)
2 medium tomatoes, finely chopped
1 large onion, finely chopped
3 tbsp yogurt
3 tbsp water
Coriander leaves as garnish (optional)
Heat oil in a non-stick pan on medium heat. Pan-fry fish until both sides are golden brown or until cooked. Set aside.
Heat remaining oil in the same pan on medium heat. Add onion, tomatoes, and SpicePaste©; stir-fry for 2 minutes.
Stir in water and yogurt; bring to a boil gently. Add in cooked fish and simmer for 10 minutes or until sauce thickens.
Garnish, serve hot with rice & enjoy!
Variations: You may replace yogurt with milk.
Tomato Paste, Shallots, Soybean Oil, Salt, Soy Sauce (Water, Sugar, Soybean, Salt, Wheat Flour), Tamarind (4%), Garlic, Dried Shrimp (4%), Sugar, Red Chilli (4%), Shrimp Paste (Shrimp, Salt).
*Allergen Advice: Contains Soy, Wheat, Shrimp.
Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.