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Nasi aruk Sarawak is a traditional Sarawakian Malay nasi goreng or fried rice. Unlike nasi goreng, nasi aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried with very little oil and then rice. The rice must be fried for a longer time (compared to frying rice for nasi goreng) for the smoky or slightly ...
Nasi goreng kunyit (fried rice served with turmeric and meat with onions, long beans and carrots) Nasi goreng kari (fried rice cooked with curry) Nasi goreng ladna (fried rice cooked with seafood and vegetables in white gravy) Nasi goreng masak merah (fried rice with chicken or beef in chilli gravy) Nasi goreng mamak (Indian Muslim style nasi ...
Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice in thin fried egg or omelette.Despite its apparent reference to the city of Pattaya in Thailand, the dish is believed to originate from Malaysia, and today is also commonly found in Singapore.
Nasi Goreng: Nationwide Rice dish A type of dish popular in Indonesia and Malaysia. Nasi goreng pattaya: Peninsular Malaysia: Rice dish A Malaysian dish made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce and cucumber. The name comes from Pattaya, Thailand. Nasi Hujan Panas: East Coast Peninsular ...
Nasi goreng masak pedas, spicy fried rice served with chicken or beef. Nasi goreng pattaya, chicken fried rice covered or wrapped in a thin fried egg or omelette. Nasi goreng teri medan, anchovy fried rice. This dish is a Malay Deli speciality of North Sumatra. Nasi kari, curry rice dish with Indonesian origin. Nasi katok, rice dish consisting ...
Sambal fried rice, found in Singapore, is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malaysian influences. " Nasi goreng kambing ", an Indonesian variety of fried rice including goat or lamb, is made with spices such as bay leaves, cloves, cardamom, and cumin.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
Mee kolo or kolo mee (Malay: Mi Kolok; Iban: Mi Kering or Mi Rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī) is Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for Halal version) and shallot mixture, topped off with fragrant fried onions [1] originated from the state of Sarawak, characteristically light and tossed in a transparent sauce ...
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