In the mood to spice up your dinner tonight? We’ve got just the thing! We got this delicious dish from head chef Sonthaya at Cho Gao, Crowne Plaza Abu Dhabi. Chef Sonthaya says, “Nasi Goreng means fried rice in Indonesian, I hope you enjoy making and eating this dish as much as I did!”
Ingredients:
- 30g chicken
- 50g fish
- 50g prawns
- 5g carrot
- 5g white cabbage
- 10g spring onion
- 100g steamed jasmine rice
- One egg
For the Sauce:
- 10g dried shrimps
- 5g lemongrass
- 30g holland chilli sauce
- 5g white sugar
- 5g light soya sauce
- 2g salt
- 2g sweet soya sauce
- 2g red onion
- 2g fresh garlic
Method:
- Mince the red holland chilli, red onion, garlic, dry shrimps and lemon grass together in a blender
- Sauté the minced mix on low heat and add the rest of the sauce ingredients and reduce until the flavour is released. Keep aside
- Cook the chicken, fish and prawns on low flame in a wok until done. Then add the garlic and egg
- Add the vegetables and cook for 20 seconds, then add the rice and stir fry for ten seconds
- Add the sauce to the wok and mix well. Plate hot rice on plate and pour mixture on top
- Garnish with a fried egg on the top and serve with mix veg pickle and satay lilit
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