Heat oil in a large wok over high heat. Stir-fry onions for 1 min. Add cabbage and stir-fry for 1-2 mins, until beginning to wilt. Add spice mix. Stir-fry for 1-2 mins, until fragrant. Add rice and stir-fry for 3-4 mins. Add shrimp and heat through.
Serve in bowls topped with fried eggs, satay skewers and sliced red chili, if desired.
Heat oil in a wok on medium heat. Add eggs; cook for 2-3 mins, until set. Turn; cook for a few seconds. Remove from wok and cool. Cut into strips.
Cook shrimp in wok for 1 min, until pink. Remove from wok. Add nasi goreng sauce with celery; stir-fry for 2 mins. Add sugar snap peas; stir-fry for 1 min. Stir in rice until combined; season with salt.
Stir in shrimp and soy sauce. Fold in egg strips and lettuce.
Serve immediately, garnished with chili pepper and chives.
Heat 1 tsp oil in a small frying pan. Add the egg and cook without flipping until just set. Meanwhile, heat the remaining oil in wok and stir-fry the bacon until browned. Add nasi goreng spice mix, scallions and rice and stir-fry until hot.
Remove from heat, stir in tomato and season to taste. Serve fried rice topped with egg and remaining scallions.
then slice.
Meanwhile, for the mee goreng, place mushrooms in small
nd whites are set. Serve nasi goreng topped with an egg. Sprinkle
mixing well. Cook and stir for approximately 5 minutes.
Mix
eat to medium and simmer for about 5 minutes.
Meanwhile
aste on a low heat for 15 minutes. Add in your
reen onions, cooking and stirring for 5 minutes more. Season with
Heat sesame oil and half the peanut oil in wok on high heat. Stir-fry onion, garlic, ginger and sambal oelek until onion has softened.
Add chicken; stir-fry until browned. Add shrimp; stir-fry until shrimp change color. Add rice, cabbage, bean sprouts, green onions and kecap manis; stir-fry until heated through. Season to taste.
Meanwhile, heat remaining peanut oil in large skillet on medium heat. Fry eggs until just set. Serve nasi goreng topped with eggs.
Serving: Serve the prepared Bahmi Goreng on a large flat dish
Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
Garnish with the eggs.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
reased loaf pans.
Bake for 50 minutes or until done
ke corn tortillas - see my recipe for tortillas de maiz here.