Nasi Goreng

Ingredients:-                                           Serves: 4 pax


Oil                                  6/8 tbsp
Onion sliced                   1 no.
Garlic clove                    2 no.
(Crushed)

Fresh Chilli                     2 no.
(Deseeded and shredded)

Cooked rice                   225g
Pork fillet and chicken(chopped)    175g
Shrimp (Fried)              100g
Eggs (shredded)           1 no.
Light soy sauce/ Fish Sauce   as needed
Salt/Pepper                 to taste

Garnish: Spring onion/ prawn crackers/ roasted peanuts

Methods:-
- Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate.
- Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a  omelette. Do not let omelette to get brown color. Set aside and cut it into shredded style.
- Deep fry the shrimp and prawn crackers and set aside.
- Heat remaining oil in wok over high heat. Add sliced onion, garlic, fresh chilli. Stir-fry for 1 minute or until aromatic. Add pork and chicken. Stir-fry for 1 to 2 minutes or until sealed. Add rice, light soy sauce, fish sauce , green onions. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through shredded omelette.
- While plating mix the shrimp with the rice mixture and serve.
- Serve nasi goreng onto serving plates top with diamond cut spring onion and roasted grounded peanuts and accompanied by prawn crackers and tomato ketchup.

Gado Gado (cooked salad with Peanut sauce)

Ingredients:-                                                      Serves: 4 pax

Salad:

Chinese Cabbage (Shredded, blanched)       250g
Carrots (Matchstick cut, blanched)         4 no.s
Beansprouts                                225g
Cucumber (Matchstick cut, blanched)        1/2 no.
Celery stick (Matchstick cut, blanched)    4 no.s


Peanut Sauce:
Oil
Onion, Ginger/Galangal, Garlic (Fine Chopped)
Cumin powder
Chilli powder
Salted peanuts grounded
Peanut butter
Coconut Milk
Brown sugar
Salt

Garnish:
Fried Onion/Salted Peanut/ Sliced fresh chilli

Methods:-
- To make peanut sauce, In a wok or frying pan over high heat. Stir–fry peanuts over the salt until light golden brown, pound or process peanuts until finely ground, about 4 minutes.
- Process garlic, salted and grounded peanuts, peanut butter, a half part of coconut milk, chilli powder, brown sugar in a food processor or blender. Blend it properly.
- In a sauce pot, heat the oil; fry the onion and ginger and combine processed mixture with the rest of coconut milk, adjust the cumin powder and salt on the pot, stir and turn the heat at low-medium. Stir occasionally.
- Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Keep stirring until bubbling about 5 minutes. Remove from the heat. Try the sauce before remove from the heat, so you can add salt or sugar to match your taste buds.
- For salad, cut the cabbage, carrot, cucumber, celery sticks and blanch it. Set aside for cooling.
-While serving, place the cabbage, carrot, cucumber, celery sticks and beansprouts on the edge of the plate and peanut sauce in the middle and garnish the Gado Gado salad with fried onion/salted peanut/sliced fresh chilli.