Adabi Perencah Nasi Goreng ( Fried Rice Paste ), the easier way to make ” Nasi Goreng ” with authentic Malaysian Taste. Delicious by just plain rice and paste or add egg, prawns, vegetables, chicken etc with the cooking.
Ingredients: Shallot, Dried Chilli, Fish Sauce (Anchovy Extract (Fish), Water, Salt, Sugar) (10%), Palm Oil, Dried Prawn Flake (Crustacean) (8.9%), Sugar, Hydrolysed Vegetable Protein (Soya), Flavour Enhancer (Monosodium Glutamate).
Allergy Advice: For allergens see ingredients in bold. Contains Fish, Prawn (Crustacean)
Net Weight: 30g
Product of: Malaysia
Keep sealed once open
Store in a cool, dry place and away from sunlight
Adabi’s Perencah Nasi Goreng is a Malaysian favourite condiment for making traditional Fried rice. Nasi Goreng is the name for Malaysian/Indonesian fried rice. Perencah is the name for seasoning mix in Malay language. The Perencah Nasi Goreng, which is available in a 30g packet contains a rich seasoning paste to prepare the Malaysian fried rice easily at home.
Taste it and you will like it, a flavourfull rice or quinoa as an options.
Some use it as a marinate so why not try to marinate your chicken with the paste for few hours and oven it.
Cooking Instructions (Serves 2):
1. Heat 4 tablespoons of cooking oil. Saute Adabi Fried Rice Paste on low heat until fragrant
2. Add in vegetables, meat, prawns, eggs, squids or others (as desired). Add 300-400g (3 cups) of cooked rice and mix well. Fried rice is ready to serve
Do not use lumpy or soft-cooked rice for best results.
Try to use anything other than plain white rice when I make fried rice! Any leftover rice is better than fresh, since it fries better after drying out in your refrigerator. (I like to use equal parts white and brown rice, or cook the rice in beer instead of water, to get more depth of flavor in the resulting fried rice.) You can also chop up and add any leftover meat or veggies to the dish – if they’re already cooked, add them at the very end so they just warm up.
The secret to really great fried rice is to spread it out in the pan as much as possible and let it cook until the grains on the bottom get a little browned. Then I’ll usually toss the rice and let it happen a second time. If you’re using a non-stick pan, getting it too hot can be dangerous, so this can take a while on medium heat – if you’re using cast-iron, stainless, or carbon steel, you can just turn the heat all the way up and let it get “too hot to stick.”
Additional info: Recipe included at back of packet.
|Dimensions||9 × 10 × 1 cm|