<?xml version="1.0"?>
<rss version="2.0">
   <channel>
      <title>My favorite food by </title>
      <link>https://padlet.com/alimarzuqi10/cje7rzy5x3ov</link>
      <description></description>
      <language>en-us</language>
      <pubDate>2017-12-09 13:17:37 UTC</pubDate>
      <lastBuildDate>2025-09-30 19:38:33 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
      <image>
         <url></url>
      </image>
      <item>
         <title></title>
         <author>alimarzuqi10</author>
         <link>https://padlet.com/alimarzuqi10/cje7rzy5x3ov/wish/214707526</link>
         <description><![CDATA[<div><figure data-trix-content-type="image" data-trix-attachment="{&quot;contentType&quot;:&quot;image&quot;,&quot;height&quot;:480,&quot;url&quot;:&quot;http://img.taste.com.au/D7kQ7d5D/w720-h480-cfill-q80/taste/2016/11/nasi-goreng-353-1.jpeg&quot;,&quot;width&quot;:720}" class="attachment attachment--preview"><img src="http://img.taste.com.au/D7kQ7d5D/w720-h480-cfill-q80/taste/2016/11/nasi-goreng-353-1.jpeg" height="480" width="720"><figcaption class="attachment__caption"></figcaption></figure>Ingredients</div><ul><li><br></li><li>2 cups white long-grain rice, rinsed</li><li><br></li><li>2 1/2 tablespoons kecap manis</li><li><br></li><li>1 tablespoon dark soy sauce</li><li><br></li><li>1 tablespoon sweet chilli sauce</li><li><br></li><li>1/4 cup peanut oil</li><li><br></li><li>4 eggs, lightly beaten</li><li><br></li><li>1 brown onion, thinly sliced</li><li><br></li><li>1 teaspoon sambal olek (see note)</li><li><br></li><li>3 garlic cloves, finely chopped</li><li><br></li><li>1 teaspoon shrimp paste</li><li><br></li><li>1 carrot, peeled, finely chopped</li><li><br></li><li>1 small chicken breast fillet, chopped</li><li><br></li><li>300g green prawns, peeled, deveined, roughly chopped</li><li><br></li><li>3 green onions, thinly sliced</li><li><br></li><li>1/4 small Chinese cabbage, finely shredded</li><li><br></li><li>1/4 cup fried shallots (see note)</li><li><br></li><li>Thinly sliced red chillies, to serve</li></ul><div><br></div><div>Select all ingredients&nbsp;</div><div><br></div><div><br></div><div>Method</div><ul><li>&nbsp;Step 1&nbsp;</li><li>&nbsp;Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip).&nbsp;</li><li>&nbsp;Step 2&nbsp;</li><li>&nbsp;Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.&nbsp;</li><li>&nbsp;Step 3&nbsp;</li><li>&nbsp;Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways.&nbsp;</li><li>&nbsp;Step 4&nbsp;</li><li>&nbsp;Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.&nbsp;</li><li>&nbsp;Step 5&nbsp;</li><li>&nbsp;Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.&nbsp;</li></ul>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-09 13:20:49 UTC</pubDate>
         <guid>https://padlet.com/alimarzuqi10/cje7rzy5x3ov/wish/214707526</guid>
      </item>
   </channel>
</rss>
