Sambal mee goreng

A VERY POPULAR COMMON STREET FOOD AND CANTEEN FOOD ,GREAT WITH CHICKEN OR SEAFOOD AND SOMETIMES SERVE WITH FRIED EGGS TOO

A VERY COMMON AUSPICOUS NAME DISH "FOUR TREASURE " USUALLY IN BIG CHINESE RESTAURANTDISHES ARE ALWAYS REFER TO DELICOUS "MEAT " OF YOUR PREFERENCE ..FOR A MORE IMPRESIVE AND EXPENSES DISHES YOU CAN ADD IN ABALONE / SCALLOP / LOBSTER TOO🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇

This is just an ordinary fried noodle, but this time I'm using the chinese egg noodle.

If you only have a little spare time to cook. Try these recipes, simple recipes that are quick to serve. Spicy taste will increase your appetite.

This is a large batch for 8 pax.

After making my own noodle, I thought to make mie goreng with any ingredients I have in my fridge. It turned out very good and tasty.This is my first mie goreng that I ever made from scratch.Nb. You may use any meat or vegetables that you love to create this dish.

Here's a cheat for a quicker fried noodles if you don't have any of the ingredients for the sauce: look for any Asian brand of "stir fry" cup noodles. Make it according to the instruction, add the remaining ingredients. Stir fry for about 1 minute in a heated pan.#mie #miegoreng #noodles

Mee Goreng (Fried Noodle) Tek Tek is like Indonesian national street food. The fact that the sellers are using street cart and dragging the cart around all neighbourhoods while creating the noise to attract the potential dinner hunger customers (you don't definitely need to go to their cart, in fact they will approach your house gate and cook in front of your house) . The sellers are creating the noise by hitting the wok pan that sounds like "tag tag" or "tek tek" in Indonesian spelling. That's where the name tek tek comes from.

A Lightly Spicy Simple Brunch ,Optional Simply Omit The Chinese Sausage For A Vegan Dish

I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.

‘Sambal Goreng’ is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such as potatoes, tempeh, tofu, eggplants, green beans, etc. It’s quite different from ‘Sambal’ which refers to Indonesian chili sauce/paste which typically is made from a mixture of chili peppers with secondary ingredients such as shrimp paste, coconut sugar, lime juice, etc. and served as condiments. It’s savory, slightly sweet, and of course it’s spicy 🥵 Best served over warm white rice 🍚 By the way, you can always omit the ‘stinky beans’ part as they are really stinky. It may cause your breath to smell for a day or two 😁😅😂If you like my recipes, please follow me on my Instagram @jenscookingdiary @jenscookdineandtravel 🙏🏻😊😘

Mie Goreng, also known as bakmi goreng, is a flavourful dish common in Indonesia. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, carrot, egg, and other vegetables.

I wanted to have a different type of stir-fried noodle dish, so I made mie goreng.Cook the vegetables quickly over medium-high heat. This'll give them a nice texture.You can put more red chili peppers and gochujang in if you'd like! Recipe by Kotoaji

Delicious and spicy sambal egg. Easy to make.

Simple and tasty okra recipe.

“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…

Hi! Finally we're on the last part of my coconut rice series, this time we make sambal, Indonesians favorite ! This sauce is very versatile, not just a dipping sauce, you can also use as a base of your fried rice or juice throw some in your noodles and the most important part is, it's easy to make!This is my third part of the coconut rice series, use #coconutricewwb to see my other two recipes related to the coconut rice! ✨#coconutricewwb #indonesia #indonesianfood

Fried sambal with shrimp and petai (Parkia speciosa) is a delicious dish for the daily menu or a special day. I served the following recipe for a dear family. Adding coconut milk in this dish produces a savory flavor and is delicious, ideal when eaten with hot rice.One dish that is certainly tempting, is not inferior to other shrimp recipes such as : fried shrimp with butter, and crispy fried shrimp. Fried dry prawns dry and the bite of spicy seasoned chili, you will certainly feel it on the tongue (the amount of chili can be adjusted). What is special is that this shrimp dish will be more cool with extra crispy petai beans - will make a side dish that's more fun.

Calories per 100g -27 calProtein - 10Fat- 2gNett Carb - 3gEat in moderationServing yields 4kgApproximately 40 portion ( 100g per portion)Special dish for eid especially in singapore.Best eaten with ketupat / lontong / lemang ( recipes can be found in recipe section in my profile)

I travel to Bali often and enjoy the street food there. My Balinese friend makes a great sambal so I always ask her to make one which is very dry and very very hot which allows me to easily carry it home and add more ingredients and oil before canning it. So I do advise, this is not the original recipe for sambal, this explains what I do to it after I get it home.I like to roast/grill the peppers and take the skin off. The taste is really much better.Once you have finished extending your sambal (at step 7) you can put it in the fridge for immediate use or proceed to preserve it for storage as I did in this case.For canning: If your sambal has any low acid content ingredients it needs to be pressure canned. Otherwise boiling water bath will be ok.My next trip to Bali, my friend has promised to show me how to cook her sambal. I hope I can master this teriffic recipe and share with you. There are many other good similar recipes on this site for you to try. Just search for sambal.

"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers.""Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:√ Reduced isoflavones√ Extra punch of quality protein√ Rare vitamins like K2 and B12"Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:A) Fry up tempehB) Make the spice pasteC) Cook Sambal goreng

SPICY but FAB