ASIAN FOOD : Nasi Goreng Pattaya (Stuffed Omelette Fried Rice)

Despite its Thai sounding name, nasi pattaya originated from Malaysia. It's a simple fried rice in omelette parcel ; available at malay hawker stalls and usually served with sliced cucumber, tomato and drizzled with ketchup or chilli sauce.

Ingredients

Serves: 1 

• 2 cups cooked rice
• 3 shallots, sliced
• 1 clove garlic, chopped
• 1/2 skinless boneless chicken breast, cubed
• a handful of diced carrots
• a handful of frozen peas
• 1 teaspoon ketchup
• 2 teaspoon soy sauce
• salt and pepper to taste
• 2 eggs, beaten
• oil for cooking

Directions

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. For the fried rice: Heat a little oil in pan and saute sliced shallots and garlic until fragrant. Add the chicken and carrots and stir-fry until cooked.
2. Add the peas and cooked rice and mix well. Season with soy sauce, ketchup and salt and pepper according to taste. Continue to stir until rice is completely mixed and heated through. Set aside.
3. For the omelette: Lightly beat the eggs and season with a pinch of salt. Heat a pan with a little oil. Pour in eggs and swirl the pan by the handle to make a thin omelette. Let the omelette cook and brown at the bottom.
4. Once the omelette is done, place the fried rice in the center of the omelette and spread it accordingly. Fold the edges into an envelope shape, making sure to overlap the parcel a bit. Carefully flip the omelette onto a serving plate. Drizzle ketchup or chili sauce over the top.

Happy Trying Then!

Craving of Pasta: Linguine with Sun-Dried Tomatoes, Olives, and Lemon

Linguine with Sun-Dried Tomatoes, Olives, and Lemon

Ingredients

1 pound linguine pasta

1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained

1 cup (4 ounces) medium green olives, pitted

1 packed cup fresh basil leaves

1 clove garlic, roughly chopped

1/3 cup extra-virgin olive oil

Zest and juice of 1 large lemon

3/4 cup grated Parmesan

Salt and freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender 

but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of 

the pasta water. Place the pasta in a large serving bowl.


In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and 

lemon juice. Pulse until blended but still chunky.


Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss 

until the pasta is coated. Season with salt and pepper, to taste.


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