Add the beef and sear for 4-5 minutes to develop a deep crust. Then flip, break up and stir-fry until almost cooked. Add the onion and stir-fry for 3 minutes or until the onion has softened. Then add in the garlic and chilli and stir-fry for another few seconds. Move the ingredients to the side and add the extra teaspoon of oil.

Nasi Goreng is different from other Asian fried rice recipes, it has a smoky flavour, slightly sweet because of sweet soy sauce and salty with a kick due to the shrimp paste. The taste of the Nasi Goreng is stronger and spicier compared to Chinese fried rice.
Instructions. Heat oil in a large skillet or wok over high heat. Add chilli and garlic, stir for 10 seconds. Add onion, cook for 1 minute. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through Add
This fried rice recipe uses simple ingredients that might you probably already have in your store cupboard. For the paste, we need shrimp paste, garlic, red chilli, fish sauce, brown sugar, tamarind, tomato puree and soy sauce. We also need cooked long-grain rice, shallots, spring onions (scallions), vegetable oil, cornflour (cornstarch), and eggs.
This paste is used to prepare spicy dishes such as balado, sambal goreng, rendang, nasi goreng, and various stir fry dishes. As the spice blend only comprises some of the ingredients in a particular recipe, it’s often necessary to add additional ingredients such as fresh herbs, according to what the dish requires.

Mix all ingredients for the cauliflower in a medium bowl. Toss to combine well. Pre-heat oven to 200°C. Line a baking sheet with baking paper. Place cauliflower on the prepared baking sheet and roast in the oven for 25-30 minutes until cooked and starting to brown. Remove from oven and set aside.

Boil the cuttlefish over medium-high heat for 3 minutes from the time of boiling, drain and set aside. In a pan, lightly roast the shrimp paste (belacan), stirring it regularly for 2 minutes. Add the sambal rojak sauce and mix well. Set aside. In a large bowl, combine all the ingredients.
Step 2. Heat the oil in a wok or large frying pan over high heat. Add the garlic mixture and cook for 1 min or until the garlic mixture begins to soften and is aromatic. Push the garlic mixture to one side of the wok or pan and add 1 egg. Cook, stirring to scramble the egg slightly, until the egg begins to set.
Set aside the fried curry leaves for garnishing. Next, put in marinated chicken into the curry leaves infused hot oil, piece by piece. In batches, deep fry for 15 to 20 minutes until chicken is crispy, golden brown in colour and juices run clear. Once done, remove the fried chicken from oil using strainer.
fnOk.