Saturday, 28 May 2011

World Foods Challenge #4 - Nasi Goreng

World Foods Challeng #4 - Nasi Goreng

Nasi Goreng or fried rice is a popular rice item in Indonesia and Malaysia. In the restaurants in Singapore, it is normally served with 2 or 3 sticks of satay, a fried egg and some prawn crackers!

I was so tempted to make some satay to go with the rice, but time was not on my side and then I remembered that I had some ayam percik marinating in the freezer. So here is my version of Nasi Goreng.

Indonesian Fried Rice 'Nasi Goreng'

2 eggs
3 tablespoons cooking oil
200g (7.1oz) boneless chicken breast, cut into strips
100g (3.5oz) raw prawns, shelled and deveined
300g (10.7oz) cooked rice, cooked as per pack instructions (preferably pre-cooked and left to cool; ideally the day before)

Cooking Instructions

1. Make an omelette with 2 eggs. Cool and shred it thinly.
2. Heat 3 tablespoons oil in a wok or frying pan and add 4 tablespoons of WORLDFOODS INDONESIAN NASI GORENG PASTE and cook for 1 minute until aromatic.
3. Add in chicken and prawns and fry for approximately 5 minutes.
4. Stir in rice and cook for a further 3-5 minutes or until heated through.
5. Garnish with shredded omelette

Serves 2-4

Saturday, 21 May 2011

Apologies and WorldFoods Fusion Challenge #1 - #4

Apologies and WorldFoods Fusion Taste Team Challenge #1 - Pad Thai

Firstly, I would like to apologise for the lack of posting the past month. Firstly April has been a funny kind of month as it was such a short month with Good Friday being end of the month and the Royal Wedding, so I took 3 days hols to make it a long break as my mum and Liana came over (but that will be another post, another day)

As you know, I was contacted by World Foods to be part of their taste team and received a hamper with loads of wonderful stuff!

And our first challenge was to make a Pad Thai.


80g (2.8oz) rice sticks
1 tbsp oil
60g (2.1oz) prawns, shelled and deveined
10g (0.3oz) chives, cut into 2" lengths
100g (3.5oz) bean sprouts
1 bottle WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce
** 20 gms dried radish (from Oriental shops)

Garnishing (optional)
1 egg
2 tbsp chopped unsalted roasted peanuts
Lime wedges
Fresh coriander leaves

Cooking Instruction

1. Place rice sticks in a pot of cold water and bring to a boil. Simmer for 3-5 minutes until just tender. Drain and set aside.
2. Make an omelette with the egg. Cool and shred it thinly.
3. Heat cooking oil in a wok or frying pan and pan-fry prawns until it turns pink.
4. Pour in WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce and bring to a boil.
5. Add in rice sticks and bean sprouts. *Add dried radish (if using)Stir gently to a dry consistency.
6. Just before serving, add in chives and toss gently.
7. Remove onto plates. Garnish with shredded omelette, roasted peanuts and coriander leaves. Serve hot with lime wedges on the side.

This was good. I think it is only meant for 2 but I managed to cook for 3 (as in 2 for dinner and the other for lunch next day!) What was different with my Pai Thai compared to the rest of the group was that I used the dried rice sticks. Also I added in dried radish to the dish, so you get a bit of a different texture as well.

Challenge #2 - Ayam Percik

Ayam Percik

6 chicken thighs
1 tablespoon cooking oil
2 tablespoon deep-fried shallots, finely chopped

Cooking Instructions

1. Marinate chicken with WORLDFOODS MALAYSIAN CHILLI COCONUT MARINADE for at least 30 minutes.
2. Preheat grill.
3. Cook meat on medium heat, turning occasionally until done and slightly charred, about 20-30 minutes depending on size. Optionally, spread on some more marinade.
4. Serve hot with white rice or bread.

Serves 4-6

This was good, not very spicy with a little kick from the chillis. As this was quite a big bottle, I used some of it to stir fry wing beans that I got from China town.

Challenge #3 - Tom Yum Fried Rice

1 tablespoon olive oil
300g (10.7 oz) cooked rice, cooked as per pack instructions
100g frozen mixed vegetables
6 fresh mushrooms (optional), halved
1 thin slice ginger, finely chopped
100g (3.5oz) raw prawns, shelled and deveined

1. Heat the oil in a frying pan or wok. Add ginger and stir fry till fragrant.
2. Stir in the tom yum paste and fry for 1 minute until aromatic. Add mixed vegetables, mushrooms, prawns and stir for 2 minutes.
3. Stir in rice and cook for further 5 minutes until heated through.

I did make the soup as well, but my pictures did not turn out so well, hence no pictures. But maybe because I did not add enough paste, the soup did not taste like how I expected tom yam soup to taste like.

As for the fried rice, this too, could have been a little better if I had added more paste, but overall, it turned out fine.