Alternatively, finely mince the ingredients with a knife. In a pan with hot oil, stir-fry the blended base paste. Once it’s fragrant, add in proteins. Once proteins cook, add cooked rice. Drizzle kicap manis in. Stir through and let the spice paste and kicap manis incorporate. Add veggies and white pepper. Stir through. Instructions. To make this low FODMAP Nasi Goreng, simply: Step 1: Whisk together soy sauce, brown sugar (omit if using Kecap Manis/ sweet soy sauce), garlic-infused oil, tomato paste, optional fish sauce, and sambal oelek in a small bowl. Step 2: Heat cooking oil in a large frying pan over medium-high heat. 1 cup of green peas. 6 eggs. 800g of cooked rice. - Combine Ayam Nasi Greng Paste, onion and chicken in a large pan for about 8 minutes. - Stir in shrimps and green peas (approximately 5 minutes). - Stir in rice and stir-fry for a few minutes. - Dish out. Fry eggs. Place on top of the Nasi Goreng and serve immediately.
Chicken. Add all the ingredients (except water) to a pan with a thick bottom. Add the water till the chicken is just covered, add more or less of of the water as needed depending on your pan. Bring the water to a boil and cook the chicken on a medium heat till its done.
Pound the ingredients until it becomes a fine paste. Set aside. In the same wok with the leftover oil, add in the pounded ingredients and lightly fry it. Push the ingredients inside and crack 2 eggs in. Pour over the soy sauce onto the eggs and let it cook for 10 seconds then break the eggs up and mix it up with the chili paste.
4 garlic cloves. 3 tbsp chilli paste (cili boh) 3 tbsp chilli sauce (hot and sweet) Add oil into a pan placed over medium heat. Add minced garlic and sauté until fragrant or slightly browned. Then, add dried chilli paste to sauté for another 3 minutes. Pour in chilli sauce and stir for another 3 minutes. 10CGn.
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    • nasi goreng paste ingredients