Breville the Kitchen Wizz Quad BFP650 Instruction Booklet page 43

RECIPES PAGE HEAdER.....
NASI GORENG
Serves 6
INGREdIENTS
4 eggs
cup vegetable oil
L
1 onion, finely chopped
3 cloves garlic, finely chopped
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 kecap manis
2 tablespoons soy sauce
4 green onions, sliced
Thinly sliced cucumber and carrot strips
and crisp fried Asian shallots, to serve
METHOd
1. Beat eggs together until well mixed
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.
2. Combine onion, garlic, chillies, shrimp
paste, coriander and sugar into the bowl
of a food processor with the quad blade
inserted and process until it forms a
paste. you may need to add a little oil or
water to enable the ingredients to
blend properly.
3. Heat remaining oil on a medium-
high heat. Add paste and cook for 1-2
minutes or until fragrant.
42
4. Add sliced chicken and stir fry for
2-3 minutes to seal. Add prawns and
cabbage and continue cooking for a
further 5 minutes.
5. Stir in cold rice, breaking up any lumps,
until the rice is heated through. Add
sauces and green onions. Serve topped
with cucumber and carrot strips and
Asian shallots.
NOTE
Shrimp paste is available in the Asian
section of your supermarket.