Archive | May 23, 2013

All this time…

I’ve been cooking fried rice all this time in so many different kinds of ways but I never got round to using the bumbu (seasoning)…

NGRASI

…that my blogger friend, Mery Sia, gave me quite sometime ago - in December last year, if I remember correctly.

Well, the other day, I decided to do just that…and looking at the packet, the cooking instructions certainly seemed real simple…

Cooking instructions

…but not being one to follow recipes or in this case, instructions, I decided to go about it my own way. These were the ingredients that I used…

Ingredients

- the usual suspects – the sliced shallots, garlic and fresh chili, a spoonful of my missus’ pounded cili padi dip and two stalks from my very skinny serai (lemon grass) plant…and also some prawns and two eggs.

As always, I fried the shallots and garlic in a bit of oil till golden brown before throwing in the prawns and the sliced and pounded chili. Once cooked, I added the rice and then, I added half a packet of the seasoning. I had scrutinised the contents and I saw that there was msg – that was why I decided not to use so much. After all, with all the extra ingredients, I am sure the fried rice would be nice enough already. I kept stirring till it was sufficiently fried and finally, I put in two eggs and mixed them with the rice thoroughly.

Once done, I dished out the fried rice – my version of the nasi goreng rasa ayam spesial Indonesia…

NGRASI 1

…and served…

NGRASI 2

It was nice but I think my other ways of cooking fried rice are just as good or perhaps, even better. Thanks, anyway, Merywaty – it certainly was so thoughtful of you to remember me and give me that to try.