Spicy chicken Nasi Goreng

Nasi Goreng, literally meaning "Fried Rice" in Indonesian. Dish easy to prepare from left over rice from last dinner. In proper version, can be used tamarind, ginger, red pepper. But we have ow in supermarkets ready thai curry paste which makes this dish simple to make.

Ingredients:

2 medium eggs

2 tsp corn starch

2 Tbsp water

2 cups cooked basmati rice

1 large chicken breast, diced in bite size pieces

6 large pealed (with tales on) cooked shrimps or 150 g. small shrimps

3 medium shallots, diced

Bunch roughly chopped coriander

1-2 Tbsp hot or medium hot red curry paste

0,5 cucumber, pealed, finely chopped.

Method:

1. Beat eggs slightly and strain though a sieve. Mix corn starch in water and mix in beaten eggs. Make thin omelets on slightly oiled pan. Omelets should be thickness on the crepe.

Roll omelets and cut them into stripes. Set aside.

2. Heat wok with 1 Tbsp of canola oil and fry shallots until crispy. Drain from oil excess and keep aside on the paper towel.

3. Wipe wok clean from any oil. Add curry paste and heat it well.

4. Add chicken pieces and stir fry, mixing with two spatulas all he time, coating chicken in curry. Stir fry for 3-4 minutes, until chicken is tender.

5. Add shrimps, rice and stir fry for 2 minutes. Make sure to mix very well so all rice covered in curry paste.

6. Remove from heat, add shallots, coriander, omelets, cucumber and mix.

Serve immediately with thick soy sauce on the side.

Miso Udon

Japanese week still on going. After visiting so many of japanese groceries and finally collected all needed ingredients around Dubai - just can get enough of cooking japanese dishes. Does not look on the picture as good as it tasted! This recipe is combination of many recipes i read and i think can be even more variable than this. Main thing is the tasty stock!

Ingredients:

(serves 2)

Stock:

750 ml. of water

6 shiitake mushrooms steams

1 Tbsp. of instant dashi

2 Tbsp. of red miso paste

1 Tsp. of dark soy sauce

Topping:

3 slices of slightly fried or deep-fried tofu (auberage)

1 small bunch of bok choy

6 Jambo Shrimps

6 shiitake mushrooms heads

1 bunch of enoki mushrooms

2-4 pieces of japanese fish cake

For Garnish:

2 pkg. of boiled udon noodles

dried cut laver or scallions

Method:

1. Bring water to boil with mushroom steams.

2. Add miso paste, dashi and soy sauce.

3. Stir for 3 minutes, while boiling and then remove mushroom steams.

4. Add to stock tofu, all mushrooms, bok choy and shrimps.

5. Simmer for 10 minutes, or until all ingredients are cooked through.

6. Switch off the heat and cover with a lid.

7. Udon noodles put into a boiling water for 2 min and drain well.

8. To assemble: place udon into the serving bowls. Arrange the topping, carefully picking up each piece from the stock (the most comfortable way to do it is to use chopsticks). Add stock to noodles as per your liking. Sprinkle some cut laver on top.