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Nasi Goreng
Serves 4-6

3 eggs
Pinch salt
4 Tbsp vegetable oil
6 shallots or 1 large onion chopped
2 cloves garlic, crushed
1 piece ginger 1 inch long, chopped
2-3 small red chillies, seeded and finely chopped
1 Tbsp tamarind sauce
1 1/2 inch square piece of shrimp paste
1/2 tsp turmeric
6 tsp creamed coconut
juice of two limes
2 tsp sugar
1/2 tsp salt
12 oz lean pork or chicken breast, sliced
12 oz fresh or cooked prawns, peeled
6 oz bean sprouts
6 oz Chinese leaves, shreaded
6 oz frozen peas, thawed
9 oz long grain rice, cooked to make 1 1/2 pounds
1 small bunch of coriander or basil roughly chopped for garnish

In a bowl beat the eggs with a pinch of salt. Heat a non-stick pan
over a moderate heat. Pout in the eggs and move the pan around
until they begin to set. When set roll up, slice thinly and set

Heat 1 Tbsp of the oil in a wok and fry the shallots or onion until
evenly brown. Remove from pan, set aside and keep warm.

Heat the remaining oil in the wok, add the garlic, ginger and
chillies and soften without coloring. Stir in the tamarind and
shrimp paste, turmeric, coconut, lime, sugar and salt. Combine
briefly over a moderate heat. Add the pork or chicken and prawns
and fry for 3-4 minutes.

Toss the bean sprouts, Chinese leaves and peas in the spices and
cook briefly. Add the rice and stir-fry for 6-8 minutes, stirring
to prevent it from burning. Turn out into a large serving plate.

Garnish with the eggs, fried shallots or onions, and the chopped
corriander or basil.


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