Ingredients:

• 6 servings
• 1/2 cup sliced ham (Or boneless chicken or lean pork meat)
• 1/2 cup shrimp
• 2 tbs. soy spice
• 1 medium onion minced
• 2 cloves garlic minced
• 1 cup shredded white cabbage (or bok choy cut up in 1 in. pieces or both)
• 1/2 pound snow peas
• 1/2 cup fried onion flakes
• 1/2 pound dried noodles
• 1 tbs. vegetable oil

Preparation:

1. Cook the noodles in boiling water 5 minutes, rinse with cold water and drain. (If spaghetti noodles are used prepare it as recommended on the package) Brown the onions and garlic in oil, then add sliced ham, shrimp, soy sauce, white cabbage, snow peas (or Chinese pea pods) and stir fry for 5 minutes, add noodles and mix carefully and simmer for 5 minutes more.

Garnish the dish with thin sliced omelets and onion flakes and serve with shrimp puffs.

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Vegetarian Nasi Goreng ( Vegetable Fried Rice)

Ingredients:

• salt
• 2 tablespoons tamarind paste
• 2 tablespoons vegetable oil
• 8 shallots, chopped
• 3 clove
• 2 cups long-grain rice
• s garlic, crushed
• 1/2 inch fresh ginger, grated
• 2 teaspoons curry powder
• 1/4 teaspoon hot red pepper flakes
• 1/4 teaspoon turmeric
• 1/2 small cabbage, thinly sliced
• 2 medium tomatoes, peeled,seeded,and diced
• 3 tablespoons soy sauce
• 1 tablespoon packed dark brown sugar
• To Garnish
• 3 tomatoes, coarsely chopped
• 1 1/4 red peppers, cored,seeded,and diced
• 1/2 cucumber, diced
• 1 stalk celery, diced
• Omelette strips
• 2 eggs
• salt and pepper
• 2 tablespoons butter

Direction:

1. Cook the rice in boiling salted water for 12-15 minutes, until tender.
2. Drain, rinse, and drain again.
3. Stir in the tamarind paste and set aside.
4. Heat 1 tbls.
5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
7. Add the cabbage and cook for 3-5 minutes.
8. Add the tomatoes and cook for 2-3 minutes.
9. Remove from pan.
10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
11. Return the vegetables to the pan.
12. Add the soy sauce and sugar and heat gently to warm through.
13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
15. Melt 2 tbls butter in an omelet pan or small skillet.
16. Add the eggs to the pan and cook until set.
17. Leave to cool.
18. Roll up the omelet and slice across into fine strips.

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Hot Spicy Eggplant (Terong Balado)

Terong Balado (Hot Spicy Eggplant), If there’s someone asks what food that makes who eats it add rice more and more, probably the answer is Terong Balado. The impressing aroma of the spice can make who smells it swallows spittle. In addition, when it is served plus hot rice in cold air. Slurrrrrp.

The primary ingredient, purple eggplant or Japanese eggplant has special juicy flavor. The soft texture is suitable with hot chili flavor. For complement, you can add boiled egg or fried egg. Beside it is suitable to accompany terong balado, you can combine 2 dishes in one. So, this dish is compatible when you are lazy or don’t have enough time to cook. Don’t doubt to try this recipe.

Hot Spicy Eggplant Recipe:

Ingredients:

• 10 eggplants
• 5 boiled egg or fried egg
• 10 large red peppers
• 1 tomato
• 5 onions or 1 medium sized large yellow onion
• 3 cloves garlic
• 2 slices galangale
• 1 stalk serai (citronella or lemongrass)
• 2 tbsp salt
• ½ tsp sugar

Directions:

1. Cut eggplant into medium size. Fry until it is brownish.
2. Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
3. Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
4. Put egg in and mix. Let it for a while at medium fire in order that the spice is soaked into egg. Add fried eggplant and mix.

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