Serves 4

Ingredients:

3 tbsp oil
1 medium onion, cut into thin wedges
4cm piece fresh ginger, grated
2 cloves garlic, finely chopped
2½ cup (500g) long-grain rice
1 tsp ground turmeric
4 cup (1 litre) coconut milk
1 tsp salt
6 curry leaves

Garnishes:
3 hard-boiled eggs, cut into quarters
1 Lebanese cucumber, thinly sliced
2 red chillies, thinly sliced
½ cup (35g) crisp fried onion


Method:

• Heat the oil in a large heavy-based pan; add the onion, ginger and garlic and fry over low heat for 5 minutes. Add the rice and turmeric, and cook for 2 minutes, stirring well.
• Place the coconut milk in a medium pan, and heat until nearly boiling. Pour the milk over the rice, stirring constantly until the mixture comes to the boil. Add the salt and curry leaves. Cover with a tight-fitting lid, reduce the heat to very low and cook for 25 minutes.
• Remove the lid, stir well and leave to cool for 10 minutes. Remove the curry leaves and pile the rice onto a platter (traditionally lined with banana leaves). Arrange the egg, cucumber and chilli over the rice and scatter the fried onion over the top.

Nutrition per serve:
Protein 20g
Fat 65g
Carbohydrate 110g
Dietary Fibre 4g
Cholesterol 155mg
4680 kj (1115 cal)

Serves 6

Ingredients:

500g raw prawns
2 tsp oil
2 eggs
2 medium onions, chopped
2 cloves garlic
3 tbsp oil, extra
¼ tsp shrimp paste
125g rump steak, finely sliced
1 cooked chicken breast, finely sliced
1½ cup (300g) long-grain rice, cooked and cooled
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sambal oelek
1 tbsp tomato paste (tomato puree, double concentrated)
6 spring onions, finely chopped
sliced cucumber, to garnish


Method:

• Peel and devein the prawns; chop the meat.
• Heat the oil in a wok or heavy-based pan. Lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and cook over moderately high heat, pulling the cooked edges of the egg towards the centre. When set, transfer the omelette to a plate, cool, and cut into fine strips. Set aside.
• Place the onion and garlic in a food processor and process until finely chopped.
• Heat the extra oil in the wok; add the onion mixture and cook over medium heat, stirring frequently until it has reduced in volume and is translucent. Add the shrimp paste and cook a further minute. Add the prawns and steak and cook over high heat for 3 minutes. Add the cooked chicken and rice and toss until heated.
• Combine the soy sauce, fish sauce, sambal oelek, tomato paste and spring onion and add to the rice mixture. Mix well. Remove the rice from the heat and transfer to a serving platter. Top with the omelette strips and garnish with sliced cucumber.

Nutrition per serve:
Protein 30g
Fat 20g
Carbohydrate 20g
Dietary Fibre 2g
Cholesterol 215mg
1495 kj (355 cal)

Serves 4


Ingredients:

2 eggs
¼ tsp salt
⅓ cup (80ml) oil
3 cloves garlic, finely chopped
1 onion, finely chopped
2 red chillies, seeded and very finely chopped
1 tsp shrimp paste
1 tsp coriander seeds
½ tsp sugar
400g raw prawns, peeled and deveined
200g rump steak, finely sliced
1 cup (200g) long-grain rice, cooked and cooled
2 tsp kecap manis
1 tbsp soy sauce
4 spring onions, finely chopped
½ lettuce, finely shredded
1 cucumber, thinly sliced
3 tbsp crisp fried onion


Method:

• Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil; pour about one-quarter of the egg mixture into the pan and cook for 1-2 minutes over medium heat until the omelette sets. Turn the omelette over and cook the other side for 30 seconds. Remove the omelette from the pan and repeat with the remaining egg mixture. When the omelettes are cold, gently roll them up and cut them into fine strips; set aside.


• Combine the garlic, onion, chilli, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.


• Heat 1-2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant. Add the prawns and steak and stir-fry for 2-3 minutes, or until they change colour.


• Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute.


• Arrange the lettuce around the outside of a large platter. Place the rice in the centre, and garnish with the omelette strips, cucumber slices and fried onion. Serve immediately.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 20g
Dietary Fibre 3g
Cholesterol 240mg
1765 kj (420 cal)

Serves 4


Ingredients:

2 eggs, lightly beaten
1 medium onion
4 spring onions
1x250g piece of ham
2 tbsp peanut oil
2 tsp lard, optional
1⅓ cup (265g) long-grain rice, cooked and cooled (refer note)
¼ cup (40g) frozen peas
2 tbsp soy sauce
250g cooked small prawns, peeled


Method:

• Season the eggs with salt and pepper.


• Cut the onion into 8 wedges. Cut the spring onions into short lengths on the diagonal. Cut the ham into very thin strips.


• Heat 1 tbsp oil in a wok or large frying pan and add the eggs, pulling the set egg towards the centre and tilting the pan to let the unset egg run to the edges. When the egg is almost set, break it up into large pieces so it resembles scrambled eggs. Transfer to a plate and set aside.


• Heat the remaining oil and lard in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until it starts to turn transparent. Add the ham and stir-fry for 1 minute. Add the rice and peas and stir-fry for 3 minutes until the rice is heated through. Add the eggs, soy sauce, spring onion and prawns. Heat through and serve.

Note: If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and means the fried rice is not gluggy.

Nutrition per Serve:
Protein 30g
Fat 20g
Carbohydrate 55g
Dietary Fibre 3g
Cholesterol 250mg
2195 kJ (520cal)

Serves 4


Ingredients:

8 tbsp vegetable oil
1 stick cinnamon
8 cloves
6 cardamom pods, bruised
1 pc (2.5cm) fresh root ginger, finely chopped
700g skinned and boned chicken, cubed
2 cloves garlic, crushed
1 tsp chilli powder
1¼ cup (300ml) natural yogurt
⅔ cup (150ml) chicken stock
pinch saffron strands
4 tbsp boiling water
2¼ cup (350g) basmati rice
4 tbsp sultanas
4 tbsp flaked almonds
1 onion, sliced


Method:

• Preheat oven to 190°C (375°F). In a flameproof casserole, heat 4 tbsp oil and add the spices and fry for 15 seconds. Add the chicken, garlic and chilli and fry for 4 minutes. Add the yogurt, 1 tbsp at a time, stirring between each addition until yogurt is absorbed by the spices. Add the stock and simmer for 20-25 minutes. Transfer to a bowl.
• Soak the saffron in the boiling water and put to one side. Wash the rice under cold running water until the water runs clear, then cook in boiling, salted water for 3 minutes and drain.
• Put 2 tbsp oil in the casserole, spoon in a layer of rice, sprinkle with a little of the saffron water and cover with a layer of chicken. Repeat, ending with a layer of rice. Add any cooking juices left from the chicken, cover tightly and cook in the oven for 25-30 minutes.
• In a pan, heat the remaining oil and fry the sultanas and almonds until golden; remove. Fry the onions until crisp and golden. Sprinkle the biryani with the almonds, onions and sultanas.

Ingredients:

1 (1.5kg) chicken, cut chicken into 4 pieces, wash and drain

grind to a smooth paste:
4 slices (1cm) ginger
4 cloves garlic

1 red chilli, slit halfway
1 green chilli, slit halfway
4 small tomatoes, slice
3 tbsp meat curry powder
2 small bunches big coriander leaves, chop coarsely
a small bunch mint leaves
4 tbsp plain yoghurt
1 tsp pepper
salt to taste
1½ cups water
10 tbsp ghee

for frying:
1 big onion, slice thinly
1 stick (4cm) cinnamon
4 cloves
4 cardamoms

6 almonds, scald and remove skin, grind fine
6 cashew nuts, grind fine
1½ tbsp tomato paste
2 medium sized onions, slice thinly and fry till golden brown
2 tsp briani spices
120g cashew nuts, fry till golden brown and set aside for garnishing
1 bunch of small coriander leaves for garnishing

For rice:
600g Basmati rice
1 small tin evaporated milk
2 tsp yellow food colouring
3 tsp rose water

Method of preparing chicken:

• Combine chicken with garlic-ginger paste, chillies, tomatoes, meat curry powder, big coriander leaves, mint leaves, yoghurt, pepper, salt and ½ cup water from allowance.
• Heat ghee in a pot then add ingredients for frying and fry till golden brown. Add chicken and fry for a little while, turning it over a few times. Add 1 cup water and bring to the boil.
• When boiling, lower heat, add ground almond and cashew nuts, tomato paste, fried onion slices and briani spices. Turn over the chicken pieces, then leave to simmer till almost dry. Remove chicken from the pot and set aside. Pour left-over ghee into a bowl and leave to cool. This pot will be used for cooking the rice.

Method of preparing rice:

• Bring ¾ of a large saucepan of slightly salted water to boil.
• Wash and drain rice.
• When water is boiling, put in the rice and boil till it is almost cooked.
• When rice is almost cooked, remove from heat and drain off water. Mix evaporated milk with the ghee left over from cooking chicken.
• Into the pot used to cook chicken, put a layer of rice then a layer of chicken. Repeat till chicken and rice are used up, making sure that rice forms the last layer. Pour the oil-milk mixture over the rice.
• Mix rose water with yellow colouring and sprinkle over rice. Scatter a few mint leaves over rice.
• Cook over low heat making sure the pot is well covered till steam emits from pot. Do not uncover pot while rice is cooking.
• When serving, garnish rice with fried cashew nuts and small coriander leaves.

Serves 6-8


Ingredients:

600g Basmati rice, wash and drain
water (equal in volume to rice used)

grind to a smooth paste:
3 cloves garlic
2 slices (2cm thick) ginger

for frying:
½ onion, thinly sliced
1 pc (5cm length) cinnamon
4 cloves
3 cardamoms

1 fragrant screwpine leaf
1 tin (1 cup) tomato juice
1 tbsp plain yoghurt
2 tbsp evaporated milk
4 tbsp ghee
salt to taste


Method:

• Mix tomato juice and yoghurt with water and milk. Heat ghee, add ingredients for frying, garlic-ginger paste and screwpine leaf. When onions are brown, add tomato-water-milk mixture and salt. Cover pot and bring to the boil. Add rice.
• When water is absorbed, lower heat and continue cooking, making quite sure the pot is well covered. When steam emits from pot, the rice is cooked. When serving, garnish rice with green peas and shredded omelette.

Ingredients:

600g Basmati rice, wash thoroughly and drain
2 tsp alba, soak, wash, drain and combine with clean rice
4 tbsp ghee
½ onion, slice thinly
1 stick (4cm) cinnamon
2 cardamoms
3 cloves
2 fragrant screwpine leaves, tie into a bundle
450g grated coconut, add 3 cups water and extract 3½ cups coconut milk
salt to taste


Method:

• Heat ghee in a large pot for cooking rice. Add onion, cinnamon, cardamoms, cloves and pandan leaves. Fry till onions are brown, then add coconut milk, rice and salt, stir. Cover pot and bring to the boil; when boiling, stir rice.
• When rice is beginning to dry, lower heat and continue to cook. Keep the pot covered till the steam escapes, then uncover, turn rice over with a fork and cook for another 5-8 minutes.

Note: Indian Nasi Lemak, which is popular among South Indian Muslims, should be served with Chicken Curry, Cucumber Salad and Crispy Long Beans.

Ingredients:

600g Basmati rice, wash and drain
4 tbsp ghee

for frying:
1 (4cm) stick cinnamon
4 cloves
4 cardamoms

grind to a fine paste:
1 pc (size of a walnut) ginger
3 cloves garlic

3 tbsp plain yoghurt
water, equal in volumn to the amount of rice used
5 tbsp evaporated milk
salt to taste
1 tbsp rose water
120g cashew nuts, fry in ghee and set aside for garnishing


Method:

Heat ghee, add ingredients for frying and ginger-garlic paste. Fry till fragrant, then add yoghurt, water, evaporated milk, salt and rose water and bring to the boil. When boiling, add rice and continue boiling. When rice is drying, reduce heat. Keep pot covered and cook over low heat. When fragrance emits from pot, stir to turn rice over. Cover pot and cook for another 5 minutes, then sprinkle cashew nuts over top.

Ingredients for Curried Lamb:

450g lamb, cut into small squares
2 tbsp meat curry powder
2 tsp tomato paste
1 tsp peppercorns, grind coarsely
1 large onion, cut into small squares
2 tomatoes, cut into small squares
1 tbsp plain yoghurt
salt to taste
grind to a fine paste:
- 1 slice (1cm) ginger
- 2 cloves garlic
- 1 red chilli
- 1 green chilli
Combine lamb with all the above ingredients and marinate for a while.

2 tbsp ghee
½ onion, slice thinly
2 cups water
4 potatoes, peel and cut into 6 pieces lengthwise

For garnishing:
20-30 cashew nuts, fry in oil till golden brown
1 small bunch big coriander leaves
1 small bunch mint leaves

Method:

Heat ghee in pot and fry sliced onion till golden brown; add marinated meat and stir-fry for 1-2 minutes until fragrant. Add water, bring to the boil then add potatoes. Cover pot and simmer till meat is tender and the gravy fairly thick.


Ingredients for Rice:

600g Basmati rice, wash and drain
6½ cups (1.6L) water
1 tsp salt
1 tbsp ghee

For garnishing:
4 tbsp raisins, fry in ghee
sliced almonds, fry in ghee

Method:

Bring water to the boil, add salt and rice and boil for 10-15 minutes checking often to see if rice is cooked. When rice is cooked, drain, then rinse rice in the strainer by pouring more boiling water over it to remove any excess starch. Mix ghee with rice. Make a ring with rice in an ovenproof dish. Put curried lamb in hollow of ring and bake in a moderate oven for 10 minutes. Garnish rice with raisins and almonds, and curry with cashew nuts, coriander and mint leaves.

Ingredients:

600g Basmati rice, wash and drain
170g yellow dhal, soak for 2 hrs, wash and drain

for frying:
1 medium size onion, slice thin
1 stick (5cm) cinnamon
2 cardamoms
4 cloves
2 fragrant screwpine leaves (pandan), wash and tie

grind to a smooth paste:
5 small cloves garlic
1 slice (1cm thick) garlic

3 slightly heaped tbsp ghee
water, equal in volumn to amount of rice used
1 tbsp plain yoghurt
1 small tin (170g) evaporated milk
½ tsp yellow food colouring
salt to taste


Method:

• Combine rice with dhal in a bowl.
• Heat ghee, fry onion, cinnamon, cardamom, cloves, pandan leaves and ginger-garlic paste till fragrant.
• Add water, yoghurt, milk, salt and colouring. Bring to the boil. As soon as it boils, add rice and dhal, stir, cover and leave to cook. Lower heat when amount of water is reduced. Continue cooking till water is absorbed, then stir rice and continue cooking over very low heat, keeping pot covered.
• When steam emits from pot, rice is cooked. If preferred, colouring may be added when rice is almost cooked.

Ingredients:

1 (1.25kg) chicken
2-3 fragrant screwpine leaves, tie into knot
1 pc (size of walnut) ginger, bruise
1 tsp salt
sufficient water to cover chicken

For rubbing on cooked chicken:
2 cloves garlic, grind fine
1 pc (size of walnut) ginger, grind fine
Add 1 tsp turmeric powder to above paste
salt to taste
1½ tsp honey

For garnishing:
lettuce leaves
slices of cucumber and tomato
fried shallot

For rice:
500g rice, wash and drain
2 shallots, chop fine
2 cloves garlic, chop fine
1½ tbsp sesame oil
2 fragrant screwpine leaves, tie into knot

For soup:
chicken stock
chicken feet and gizzard
1 stalk Chinese celery, chop
2 stalks spring onion, chop
salt to taste
pepper
fried shallots, for garnishing

For chilli sauce:
15 dried chillies, soak
10 red chillies
2 cloves garlic
½ cup water
Put the above chillies, garlic and water in liquidiser and grind fine
½ cup water
2 tbsp brown sugar
salt to taste
juice of 3 limes


Method:

Cooking chicken:
Put water, salt, screwpine leaves and ginger in a deep pot and bring to the boil. When boiling, add chicken and boil for 10 minutes. Remove chicken and put on dish.
Keep stock aside for cooking rice and for soup.
Rub ginger-garlic paste and salt over chicken while still hot.
Next, rub honey over it.
Heat oil for deep frying in wok. Add chicken and reduce heat to medium. Fry till brown.

Cooking rice:
Heat oil, add chopped shallots and garlic. When fragrant, add rice. Fry for 5 minutes, coating the rice grains with oil. Put rice into pot, add 2½ cups chicken stock and cook.

Cooking soup:
Re-boil left over chicken stock with chicken feet and gizzard. When boiling, add celery and spring onion. Add seasoning. Before serving, remove chicken feet and gizzard and garnish with chopped shallots.

Cooking chilli sauce:
Put ground ingredients in saucepan, add water, brown sugar and salt. Cook till thick. Remove from heat and add lime juice.

To serve:
Chop chicken into pieces. Arrange on a bed of lettuce. Garnish with cucumber and tomato slices.
Sprinkle fried shallot over rice. Serve individual bowls of soup.

Serves 6-8


Ingredients:

600g rice, wash and soak overnight in 1 tsp salt water
450g grated coconut, remove skin before grating; add 3½ cups water and extract an equal amount of milk
3-4 fragrant screwpine leaves


Method:

• Boil water in steamer. Drain rice, put in a steaming tray, pour 2 cups coconut milk and break screwpine leaves over it. Steam for 15-20 minutes, then uncover, stir rice, add 1½ cups coconut milk, stir and continue steaming. After 15 minutes, stir rice again and continue cooking for another 15 minutes.
• To serve: put the cooked Nasi Uduk on a platter, sprinkle shredded omelette over it and garnish with cucumber slices. If making little omelettes, cut each in half and arrange them around the platter of rice.

Ingredients:

600g rice, soak in water for 4-5 hours then drain
2 fragrant screwpine leaves (daun pandan), wash and tie into a bundle
2½ cups water


Method:

• Boil water in steamer.
• Put rice, pandan leaves and 2½ cups water in a deep tray and steam till rice is cooked.

Ingredients:

2 tbsp sesame oil
2 tbsp cooking oil
2 red chillies, slice finely
2 green chillies, slice finely
1 medium onion, half then slice finely
2 cloves garlic, slice finely
1g black fungus, soak, clean, remove hard stump and drain
¼ cup water
pepper
salt to taste
1 tbsp light soya sauce
100g carrot, cut into strips
100g french beans, top and tail then slice fine diagonally
300g cooked rice

For garnishing:
2 stalks spring onion, chopped
2 stalks coriander leaves, chopped


Method:

• Heat sesame and cooking oil. Add sliced ingredients and fry till fragrant. Add black fungus, stir then add water, salt, pepper and soya sauce. Stir then add carrot and beans. When vegetables are almost cooked, add cooked rice. Mix well.
• Garnish with spring onions and coriander leaves.

Serves 6-8


Ingredients:

3-4 fresh bamboo shoots
4 cups of short grain brown rice
6 cups of water
1 tbsp light soya sauce
1 tbsp mirin
4 pieces of abutaage or tau pok, cut into strips
½ cup shredded nori
fresh coriander leaves, for garnish


Method:

• Wash each whole bamboo shoot well to get rid of the earth clinging to it. Peel it, pulling off the tough outer leaves till the tender creamy white shoot remains.
• Place cleaned shoots in a pot of salted water and bring to the boil. Let it cook for 5 minutes or so. Drain and slice the shoots thinly and leave aside.
• Wash the rice in several changes of water to remove the excess starch until the water runs clear. Soak the rice for about 10 minutes.
• Place washed rice in a rice cooker and add water. Add bamboo shoots, then season the pot with soya sauce and mirin. Stir well to mix and cook till rice is done.
• Leave rice to rest for 10 minutes. Then spoon into individual bowls and top with aburaage strips and shredded nori. Garnish with fresh coriander leaves.

Ingredients:

For rice:
500g rice, wash and drain
300g grated coconut without skin mix with 650ml water to obtain equal amount of milk
salt to taste
1 pc ginger (size of walnut), bruise
3 fragrant screwpine leaves, wash and tie into knot

For sambal:
30 dried chillies, soak till soft
2 onions
1 clove garlic
2 level tbsp dried silver fish, soak for 10-15 mins
5 tbsp oil
½ level tbsp tamarind pulp mix with 4 tbsp water
2 tbsp sugar
salt to taste
50g dried anchovies, remove head, split in two, wash, drain and dry well
2 tbsp coconut crumbs

For serving:
1 cucumber, peel then slice thick
6-8 pcs (35x25cm) rectangular banana leaves, scald with hot water then dry
16 pcs (8x8cm) square banana leaves, scald with hot water then dry


Method:

• For rice:
  Combine all the rice ingredients in a pot. Bring to boil then simmer till rice is cooked.
• For sambal:
  Using liquidiser, grind fine dried chillies, onions, garlic and silver fish. Use sufficient water to make a thick paste.
  Heat oil sufficient to fry ikan bilis till lightly brown but not crisp. Drain and keep aside.
  Heat 5 tbsp oil, add ground ingredients and cook till fragrant. Add tamarind juice, sugar and salt. Stir well then add fried ikan bilis and coconut crumbs. Cook for a further 5 minutes till sambal is of a thick consistency.
• To serve:
  Wrap rice and sambal in banana leaf. Alternatively, put a piece of banana leaf on a large platter, dish rice on leaf, arrange cucumber slices along the edge around rice and serve sambal in a separate dish.

Note: Nasi Lemak cooked this way is traditionally served for breakfast.

Serves 4


Ingredients:

2 eggs
3 cloves garlic
5 Asian shallots
2 red chillies, seeded
1 tsp shrimp paste
1 tsp coriander seeds
½ tsp sugar
200g rump steak, finely sliced
200g raw prawn meat
3 cups (555g) cold, cooked rice
2 tsp kecap manis
1 tbsp soy sauce
4 spring onions, finely chopped
1 cucumber, halved and sliced
1 tomato, sliced


Method:

1. Beat the eggs and some salt until foamy. Heat a frying pan and brush with a little oil. Pour about ¼ of the egg into the pan and cook on one side for 1-2 minutes, or until the omelette sets. Flip and cook on the other side for 30 seconds. Remove and repeat with the remaining egg. When the 4 omelettes are cold, roll them up, shred into fine strips and set aside.
2. In a food processor, combine the garlic, shallots, chillies, shrimp paste, coriander seeds and sugar and process until a paste forms.
3. Heat a wok or large, heavy-based frying pan over high heat, add about 1 tbsp of oil and fry the paste for 1 minute, or until fragrant. Add the steak and prawn meat and stir-fry until they change colour. Remove and set aside.
4. Increase the heat and add a little more oil and the cold rice. Stir-fry, breaking up any lumps, until the rice is heated through. Return the meat and prawns to the wok, add the kecap manis, soy sauce and spring onion and stir-fry for another minute.
5. Place the rice on a dish and garnish with the omelette, cucumber and tomato.

Nutrition per serve:
Protein 30g;
Fat 5g;
Carbohydrate 45g;
Dietary Fibre 3g;
Cholesterol 200mg;
1445 kj (345 cal)

Serves 4-6


Ingredients:

2½ cup short-grain white rice
½ cup green peas
½ cup sweet corn kernels
½ cup vegetable oil
3 rashers bacon, cut in 1cm wide strips
½ small red capsicum, diced
2 spring onions, chopped
2 eggs, lightly beaten
100g small peeled cooked prawns
2 tbsp light soy sauce


Method:

1. Place rice and 3 cups cold water in a heavy saucepan, cover and bring to the boil. Reduce heat to lowest setting and cook for about 18 minutes until the rice has absorbed the liquid and each grain is plump and separate.
2. Boil the peas and corn in water until just tender; drain.
3. Heat half the oil in a wok and stir-fry the bacon until cooked. Add the capsicum and spring onions, stir-fry for 1 minute and then remove. Pour in the beaten egg and turn the pan to spread the egg widely over the bottom. Cook until firm underneath, then break up with a spatula and remove. Wipe out the pan.
4. Heat the remaining oil and toss the rice over high heat for 2 minutes. Add the cooked ingredients and prawns and sprinkle on the soy sauce. Continue tossing over high heat for a few minutes. Serve hot.

(Indonesian Chinese-Style Fried Rice)

Serves 4


Ingredients:

2 cups (300g) rice, washed, drained & cooked
3 tbsp oil
10 shallots, sliced
180g chicken, sliced thinly
60g ham, sliced in strips
125g green peas
Mix:
- 1 tsp chilli sauce
- 5 dsp light soya sauce
- 1 tbsp tomato sauce
salt & pepper to taste
60g spring onions, sliced
2 eggs, made into omelette, rolled & shredded


Method:

1. Loosen rice grains with a fork. Keep aside.
2. Heat oil and fry shallots till golden brown. Add the meats, stirrring 2 minutes on high heat. Reduce heat. Add sauce mixture, rice and peas. Mix well. Season to taste. Continue stirring till well fried.
3. Remove from heat. Garnish with remaining ingredients and serve hot.