The paste: 100g dried prawns, soaked for 10min in water 6 garlic cloves, chopped 4 red bird’s eye chillies, chopped 2 red chillies, chopped 15g roasted peanuts, chopped 3cm piece of fresh root
Heat the oil in a wok and fry the beaten eggs for few seconds; add ginger and garlic paste and fry well for another few seconds. Add the fried meats then onions, carrots and fry for another few seconds. Stir in the rice, dark soy sauce, chilli paste, Nasi Curry Paste and Knorr Chicken Seasoning Powder and fry well. Steps. In a small bowl, combine the chicken and 1 teaspoon of the kecap manis. Make a sauce by combining the 2 extra tablespoons of the kecap manis with the soy sauce. Heat the vegetable oil in a wok over high heat. Add the onion and chilli and stir-fry for a 30 seconds. Then add in the garlic and stir-fry for another few seconds. 9) After cooking the chicken, add eggs to pan to fry using residual oil. 4-5 mins to cook. 10) Give pan a wash and dry then put back on high heat. Add a glug of oil to pan. 11) Once oil is heated, add a tablespoon of curry paste and bowl of chopped veg. Give that a stir and allow to cook for a couple of mins. Add the water spinach and stir fry for about 30 seconds. Add the rice and seasonings. Stir to combine. Add the cooked chicken meat and stir to combine everything. Make sure the rice is coated evenly with seasonings and mixed well with other ingredients. Have a taste and adjust by adding more salt, pepper, salt, etc. Using a pestle and mortar, or a small food processor, pound/grind the chillies with the garlic and shallot to make a paste, then mix in the toasted belachan. Heat the oil in a wok and fry the pounded dried shrimps until fragrant. Add the chilli-garlic paste and cook for 5 minutes, stirring constantly. Use boneless thigh fillets, cut into large 4 x 5cm / 1.6 x 2″ pieces. Follow the recipe, except cook for just 3 minutes. How to make Ayam Goreng. This recipe involves blitzing up a curry paste, marinating the chicken in it to infuse it with (awesome!) flavour, adding cornflour to make a craggy crunchy coating, then frying to golden perfection! Step 04. Heat oil in a large wok or pan over high heat until it shimmers. Add the spice paste and constantly stir while scraping the bottom of the wok or pan to prevent the paste from burning. Cook the paste until a pungent aroma fills your kitchen and it turns a few shades darker, around 2 to 3 minutes.