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. Prepare the rice as instructed on the packet but include the stock cube, kecap, garlic and ginger. When the rice is done, remove the garlic. Refrigerate it overnight so the rice dries out a bit and it becomes easier to handle. For the Chicken – add all the ingredients (except water) to a pan with a thick bottom. Add the garlic and peppers to the wok and stir fry for 1 minute. 6. Push aside to allow space for the rest of the ingredients. 7. Now heat 1 tbsp vegetable oil in a wok on high heat. 8. Crack the egg into the wok and fry. 9. Once the egg is half cooked, break the yolk and cut into the white with your spatula. 2 tbsp of vegetable oil should be heated in a wok or skillet. Cook the marinated pork well and set aside. Add 2 tbsp of vegetable oil in the same pan and lower the heat. Add the shallot and garlic, and cook for about two minutes, until fragrant. Add the carrot and paprika slices and cook for 0.5 minutes. Instructions. Heat oil in a large skillet or wok over high heat. Add chilli and garlic, stir for 10 seconds. Add onion, cook for 1 minute. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through Add MiSkw.

nasi goreng paste ingredients