Sunday, 25 May 2014

Nasi Goreng (3) Fluffy Mixed Rice

Ingredients to be pounded

1 big red chili (buy from TESCO)
4 small red cili padi (buy from TESCO)
2 shallots (bawang merah kecil)
6 pips garlic (ulas bawang putih)
1 slice of ginger (halia)
1-2 tablespoonful dried prawns (udang kering) / fine anchovies (ikan bilis halus)

Seasoning 1

1 tablespoonful chopped celery
1 tablespoonful chopped spring onion
1 tablespoonful chopped cardamom leaves (daun ketumbar)
2 hen's eggs


Buy Thai white rice and Moghul rice from TESCO
For fluffy fried rice, use mixed rice 
Mix 1 part of each rice: Thai white rice (cap arnab) + Basmati rice + Moghul rice
Warm 2 plates of cooked rice
Crumble and heat up in microwave

Seasoning 2 

1 teaspoonful iodised refined salt
1/2 to 1 tablespoonful castor sugar
1 tabspoonful HABHAL salty soy sauce (kicap masin HABHAL)

Frying oil

Use Murni cooking oil (minyak masak Murni) or any bleached oil
Do not use coconut oil, peanut oil or olive oil


Wooden spoon


Clean and pound all ingredients into a wet paste, and fry in kuali. Add celery, spring onion and cardamom leaves. Fry till fragrant. Add eggs and stir to mix. When eggs are cooked, add rice and stir to mix. Turn off fire. Add seasoning 2 - salt, sugar and soy sauce to taste. Serve hot.

Spaghetti aglio e olio

Spaghetti aglio e olio ("spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, said to originate traditionally from the region of Abruzzo, although it is popular across the country.

The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.