Nasi Goreng Pattaya

Nasi goreng pattaya, or simply nasi pattaya, is a malaysian dish made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce, cucumber, and keropok. The name comes from Pattaya, Thailand.

In Indonesia this kind of nasi goreng is called nasi goreng amplop (enveloped fried rice), since the nasi goreng is enveloped within a pocket of thin omelette.

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NASI GORENG PATTAYA
Serve: 2

2 cups of cooked rice (prefer cold overnight rice)
2 cups of green peas, carrots (cube) & capsicum 
1 piece of chicken breast – cut small (I used shitake mushroom)
2 shallots – finely slice
2 cloves garlic – finely chopped
2 tablespoon of tomato ketchup
1 teaspoon of fish sauce or soya sauce
salt and pepper to taste
Omelette:
3 eggs – beaten
Pinch of Salt & Pepper

Nasi Kuning

Nasi Kuning or sometimes called Nasi Kunyit is an indonesian rice dish cooked with coconut milk and tumeric hence the name nasi kuning (yellow rice). Nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events. The rice looks like a pile of gold, so it is often served at parties and opening ceremonies as a symbol of good fortune, wealth and dignity.

It is usually served with a variety of side dishes such as shredded omelette, serunding(relish of grated coconut and spices), urap(vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelized in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang(shrimp in chilli), or perkedel(potato fritters). More elaborate nasi kuning might include fried cow's brain, fried cow's lung, beef and seafood. It is common to serve nasi kuning with kerupuk udang (shrimp cracker) and a decoratively cut cucumber.

The top of the tumpeng is customarily given to the most senior person in attendance.

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Ingredient:

1. 2 tsp peanut oil

2. 1 brown onion, finely chopped

3. 440g (2 cups) medium-grain rice, rinsed

4. 1/2 tsp turmeric

5. 400ml can coconut milk

6. 500ml (2 cups) water or chicken stock (see note)

7. 1/2 cinnamon stick

8. 10 cardamom pods, bruised

9. 6 whole cloves

10. 2 dried bay leaves

11. 1 lemon grass stem, tied in a knot

Method:

Step 1; Heat oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until golden. Stir in rice and turmeric.

Step 2; Stir in coconut milk, stock, cinnamon, cardamom, cloves, bay leaves and lemon grass. Bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes to steam.

Char Kway Teow

Char kway teow is a popular noodle dish in Brunei, Indonesia, Malaysia, and Singapore. The dish is considered a national favorite in Singapore.

It is made from flat rice noodles 
of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with light and dark soy souce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped chives. The dish is commonly stir-fried with egg, slices of sausage and fishcake, and less commonly with other ingredients. 

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Ingredient:

1. 250g chicken thigh fillets, thinly sliced

2.1 tbs cornflour

3. 2 garlic cloves, thinly sliced

4. 1 fresh red birdseye chilli, finely chopped

5 .2 garlic cloves, thinly sliced

6. 1 tsp shrimp paste

7. 10 (about 250g) green tiger prawns, peeled, deveined

8. 1 x 1kg pkt fresh flat rice noodles

9. 65g (1 cup) bean sprouts

10. 4 green shallots, ends trimmed, cut into 3cm lengths

11. 125ml (1/2 cup) soy sauce

12. 60ml (1/4 cup) oyster sauce, extra salt

Method:

Step 1; Combine chicken, oyster sauce and cornflour on a large plate. Heat the oil in a wok over high heat until just smoking. Add chilli, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant. Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through. Add prawns and stir-fry for 2 minutes or until prawns curl and change colour.

Step 2; Add the noodles and stir-fry for 5 minutes or until noodles are just tender. Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through. Taste and season with salt. Serve immediately.

Mi Kari

Curry mee or in malay mi kari is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon with spicy curry soup, chilli or sambal, coconut milk, and a choice of dried tofu, prawn, chicken, egg, and mint leaves. In certain places especially southern Malaysia and Singapore, it is called curry laksa.

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Ingredients:

>300g yellow noodles, washed and drained well

>150g bean sprouts, blanched

>4 pieces of bean curd, sliced

>2 red chilies, sliced thin

>2 limes, cut into 4 pieces

>2 tablespoons fried shallots slices

>200g chicken pieces

>1 cm fresh turmeric

>1 cm fresh ginger, sliced

>1 cm galangal, sliced

>2 lemon grass (white part), sliced

>3 candlenuts

>4 dried chilies, blanched

>8 shallots, peeled

>1 cm shrimp paste

>4 cloves garlic, peeled

>4 cups water or stock

>2 tablespoons cooking oil

>1 teaspoon salt

For the curry

300g grated coconut, extract 2 cups of thick milk

Method :

• Use a food processor to grind the turmeric, ginger, galangal, lemon grass, candlenuts, dried chilies, shallots, shrimp paste and garlic into a fine paste
• Heat the oil in a pot.
• Fry the curry paste until fragrant.
• Add in chicken pieces.
• Fry for 2-3 minutes.
• Add water or stock and bring to boil.
• Add bean curd, coconut milk and salt.
• Simmer the curry over low heat. Keep warm
• 
  

Roti Canai

Roti canai or roti cane is a type of indian flatbread found in Malaysia and Indonesia. It is often sold in mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore. Roti Canai is usually served with dal gravy, curry parpu or with sambal ikan bilis.



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Ingredients:

• 500g/17.64 oz plain flour
• 1 tsp sugar
• 1 tsp salt
• 1 cup water
• 2 Tbsp condensed milk
• 2 Tbsp margarine or ghee at room temperature
• 1 small egg or 1 egg white, lightly beaten
• Extra margarine
• Extra vegetable oil

Teh Halia

Teh halia is a tea beverage that is commonly consumed in Malaysia and Singapore. It is prepared like English tea with milk although it contains the added ingredient of ginger. Another notable feature of the beverage is that it is 'pulled' in the same style as teh tarik preparation.

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How to make Teh halia:

Ingredients: 2 cups of water 2-inch knob of fresh ginger, sliced 1/4 inch thin (for stronger taste, grate ginger and squeeze juice for use) 2 teaspoons of tea leaves (darjeeling or other) 1/4 cup of brown sugar warm milk or cream

Preparation: Bring water and ginger to a boil. Reduce heat and simmer on low heat for 10 minutes. Remove from heat and add tea leaves. Steep for 3 minutes. Strain and pour into teapot with brown sugar. Stir gently. To serve, add warm milk or cream to each teacup, about a third of the way up. Gently pour tea into the teacups to fill. Serve with an additional brown sugar and warm milk or cream.