world-kuliner

Friday has happened for the hands a prescription booklet to me orients them that I had bought some time ago and after a fast reading I have thought to try to me in this indonesiano typical plate: the noses goreng. I had tasted beyond five years ago in ristornate of London, during one of my usual transfers in this cosmopolita city, and I had promised myself to try it to prepare for house seen also its light piccante taste which had detail to the sambal oelek, a detail piccante condimento made up of several chili peppers typical of all the air orients them where Indonesia is found. I have thus prepared all, I have omitted to put also the gamberi that in sure prescriptions are present, and for being able to better eat with the batons this insalata of rice jumped with verdure and pollo I have preferred to cut to all the verdure and the pollo to pezzettini many little ones. The result has been optimal and also Between, than of usual it does not love the piccante, it has appreciate this preparation as the piccante of the sambal oelek has turned out much detail. for the rice enough to bubble it normally and to leave to cool it, in way with it does not become gluey while it is jumped in the wok. Here therefore the prescription of this typical indonesiano plate. Ingredients (x 4 persons) 2 eggs 3 seed oil spoons of peanuts 1 large cut carrot to cubetti little ones (brunoise) 1 segment of crushed garlic 1 teaspoon of sambal oelek 1 spoon of sauce of soia dark 4 cups of bubbled rice 4 cipollotti mannered in diagonal, used also good part of the green A red capsicum cut cubetti (obviously after to have eliminated seeds 2oo g of chest of pollo cut cubetti (brunoise) You blink eggs with a fork, heated 1 seed oil spoon of peanuts in a frying pan, pour eggs to us and cocetele until they will be rapprese, you extract therefore the omelette from the frying pan and when it is raffredata it cuts it to you to cubetti (brunoise). Heated the rest of the oil in the wok and rosolate the pollo to cubetti, the carrot and the garlic to us, stirring continuously until all it will be gilded. Added therefore the sambal oelek, the sauce of soia, the rice, the cipollotti, the capsicum and heated well rimescolando continuously until the rice a little will not be toasted. To add therefore pollo and carrots previously cooked, to still jump in the wok for some moment and served to the center of the plate.