Saturday, August 24, 2013

Procedure Text

How to make fried rice (nasi goreng)
Prep time: Depends on how fast you can chop up the ingredients. I take a long time to cut things. It also cuts a lot of time if the rice is already cooked. We use leftover rice, while fresh new rice is cooking. (*A helpful reader pointed out that it’s important to use leftover rice because it has less moisture. The full explanation is here.)
Calories: We don’t believe in counting those in Indonesia, and we’re fans of the empty calories (i.e. krupuks).
·         A handful of shallots
·         A handful of garlic
·         2 eggs
·         A handful of red chili peppers
·         One large red chili pepper
·         About 5 cups of cooked rice
·         Vegetable oil
·         Salt
·         Cucumber (optional)
1) Cut the red shallots, garlic, and red chili peppers.
2) Fry all this together using a wok-like pan and about ¼ cup of vegetable oil.
3) Once the mixture is sufficiently soft and cooked, remove it from the oil. Use a stone grinder to mash the ingredients;. Add about 1 teaspoon of salt.
4) Crack two eggs and scramble in the same wok with same, leftover oil.
5) Once the eggs are scrambled, stir in about 5 cups of cooked, white rice.
6) Stir in the ground mixture of garlic, peppers and shallots.

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