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There are two versions, nasi goreng is with chicken. Traditional balinese.  

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Ingredients:
- 2 chicken thighs
- 2 garlic cloves
- 8 cl galangal, or ginger
- 1 handful green beans
- 2 spring onions
- 1 shallott
- 0,25 ts tumeric
- 95 g rice boiled and cooled rice
- 2 tbs ketjap manis
- 1,5 ts fish sauce
- 2 ts soy sauce
- salt
- oil for frying
- white pepper

For serving:
- 2 egg
- 1 tbs fried onion
- 0,5 red chili

Directions:
1. Season the chicken thighs with salt and pepper before heating 1 tbs of oil in a hot pan. Approximately 3 minutes. Take it off the pan and set it aside.

2. Put a table spoon of oil in the frying pan. Add garlic, galangal/ginger and the shallots. Fry over medium heat. After a few minutes, add the green beans, spring onion, and turmeric and fry for one more minute.

3. Add rice to the frying pan. Make sure to mix everything well. Add the chicken to the pan again. Add ketjap manis, fish sauce, and soy sauce to taste, and a pinch of white pepper and salt.

4. Meanwhile, fry an egg.

5. Serve with the toppings.

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Ingredients:

400 gram firm fish

2 pcs avocado

1 pcs mango

1 pcs red chili

3 pcs lime

1 pcs lemon

2 tsp sugar

0,5 tsp salt

0,5 pcs red onion

a little good olive oil

fresh coriander

Instructions:
1. Start by squeezing the juice of lime and lemon into a slightly large bowl. Add sugar, salt and finely chopped red onion. Cut the salmon into equal cubes. I cut cubes of about 1 cm. Put the fish in the citrus mixture. Mix gently and cover with plastic. Put the bowl to marinate in the fridge for 45 minutes.

2. Cut the mango and avocado into pieces and place on a serving platter.

3. Take the salmon out of the fridge and pour off most of the citrus water. Place the salmon cubes on top of the avocado and mango.

4. Pour over some good olive oil and sprinkle with fresh red chili in thin slices and fresh coriander. Now you can enjoy a wonderful Ceviche. Good luck.

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Asia: Recipe for bulgogi (Korean marinated beef dish)  불고기 

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Asia: Recipe for bulgogi (Korean marinated beef dish)  불고기 

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INGREDIENTS:

1 1/2 pounds boneless rib eye steak

1/2 small pear, peeled and coarsely grated

1/4 cup reduced sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon gochujang 고추장 (Korean red pepper paste)

2 tablespoons vegetable oil, divided

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds 깨소금

Directions:

1. Put steak in a bowl of cold water for 30 minutes to get rid of blood.

2. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

3. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag (or any storage bag), combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.

4. Heat 1 tablespoon vegetable oil in a frying pan pan over medium-high heat. Working in batches, add steak to the frying pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

5. Serve immediately, garnished with green onions and sesame seeds, if desired. Serve with rice and kimchi 김치

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Ingredients

125g salted butter, softened, plus extra for the tin

250g golden caster sugar

3 large eggs

250g self-raising flour

3 tbsp milk

½ tsp salt

250ml double cream

2 tbsp icing sugar

200g raspberry jam

350g desiccated coconut

Icing

80g unsalted, butter melted

250ml milk

50g cocoa powder

400g icing sugar

Method

STEP 1

Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.

STEP 2

Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.

STEP 3

Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.

STEP 4

To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.

STEP 5

Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).

STEP 6

Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

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Ingredients

Chicken parts - 3 lbs (Poulet/Kuku)

Medium onions, diced - 2 (Oignon/Kitunguu)

Garlic, pressed - 3 cloves

Tomato paste - 1 can/ 170 g

Tomato puree - 1 can

Ginger root, grated - 1tbsp

Natural peanut butter - ½ cup or 125 g

Green onions, chopped - 3

Red pepper flakes - 1 tsp

Nutmeg, ground - ¼ tsp

Water - 1 cup

Red palm oil or peanut oil - 6 tbsp

Salt to taste

Instructions

1. Wash the chicken first and pat dry with a paper towel. Heat 4 tbps of peanut oil or palm oil in a large pot over high heat.

2. Sear the chicken for about 4 to 5 minutes per side, in batches if needed, until golden brown in colour. Once done, remove the chicken and set them aside.

3. Turn down the heat to medium-low, then add the remaining oil. Saute first the onions until golden brown, then add garlic until fragrant.

4. Add the tomato paste while constantly stirring for 3 minutes. Let the paste darken slightly then add tomato puree, ginger root, green onions, red pepper flakes, nutmeg, water and salt into the pot.

5. Mix all the ingredients well until nicely incorporated. Then add the chicken into the pot and mix again.

6. Turn the heat high and bring it to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.

7. After 20 minutes, pull out 1 or 2 cups of the sauce and add the peanut butter. Mix it thoroughly and return the sauce back to the pot, mixing it well.

8. Simmer the moambe again for 10 minutes, uncovered. Serve it hot on top of rice.