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Hey guys, party was over and it is time to get ready for accommodating the new year of 2010.  Unfortunately, I had a minor problem so called “Party Aftermath” - leftover rice. How to deal with it? Porridge or fried rice? It has been a while since we made the Indonesian Fried Rice, so I decided to go for fried rice. This time I’ve prepare the Nasi Goreng Pattaya.

Nasi goreng pattaya, or simply nasi pattaya, is one of the common dishes around Malaysia which usually can be found at Malay hawker stalls. In Malay, nasi means rice and goreng means fry. So, you can name it Rice Pattaya as well.  The name comes from Pattaya, Thailand. It is actually a chicken fried rice wrapped with fried egg and usually served with chili sauce and cucumber.

Ingredients:

2 cups of cooked rice (prefer cold overnight rice)
1 pcs of chicken breast (cut into bite size)
1/4 cup green peas
1 carrot (diced)
1 small chili (minced)
1 shallot (minced)
1 cloves garlic
1 scallion (chopped)
1 parsley
3 tbsp cooking oil
2 tbsp tomatoes ketchup
1 tbsp fish sauce
1 tsp soy sauce
Chili sauce (preference)
1/4 cucumber (sliced)
1/4 tomato (sliced) – optional
2 eggs (mixed with soy sauce, pepper and bitten)
Salt and pepper for taste

Cooking Method:

1. Pan heat the oil. Wait for few seconds, then fry the garlic and shallot until there turn brown color.
2. Add in the chicken, green peas, carrot, small chili and stir for 2 minutes.
3. Add in the rice following by fish sauce, soy sauce, tomatoes ketchup, salt and pepper.
4. Cook until all mixed and rice turn yellow brown.
5. Meanwhile, fried the mixed egg with another pan to make a thin and large omellete.
6. When the omellete is ready, place a bowl of the fried rice at the middle of it, wrap up the 4 edges and flip it over a serving plate.
7. Add chili sauce, scallion and parsley on top of the omellete and served sliced cucumber and tomato as sides.

Serves hot.

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Most of the time we like our fruits to be fully ripened and sweet in taste. However one of the ways I like the fresh, young and soury fruits is when they are mixed in the thick soy sauce made up with shrimp paste, cili padi (hot bird’s eye chillies) and topped with grounded peanuts. Rojak. Yes, you are right!  The Malaysian style of fruit salad or Rojak Buah gives you the whole new flavor combination of salty, sweet, sour and not forgotten the hot and spicy.

I could still remember everytime when me and my sister went to Pasar Malam (Night Market), we loved to buy a lot of snacks and Rojak is one of them that could not be left out. Both of us could never have enough of it and would always finish it in minutes.

Rojak means “mixture” in Malay, it is a mixture of fruits and vegatables salad. There are different types of Rojak such as Fruit Rojak, Mamak Rojak and Penang Rojak.  The Fruit Rojak is commonly found consisting of cucumber, pineapple, raw mango, meng kuang (jicama), young papaya and jambu (Syzygium samarangense). You can make your own dressing, or you can act like me by using the authentic ”Shrimp and Boy Brand Fruit Dressing Sambal Rojak” to mix in the Rojak for a quick and easy appetizer.

Ingredients:
1 small jicama (cut into bite-size)
1 cucumber (cut into bite-size)
2 green mango (cut into bite size)
1/2 pineapple (cut into bite size)
1 guava or jambu batu (cut into bite size)

For the toppings:
Grounded roasted peanuts

For the prepared dressing:
Use “Shrimp and Boy Brand Fruit Dressing Sambal Rojak”

For homemade Rojak Dressing (Optional if you want to home make the dressing):
1 tbsp shrimp paste
1 tsp belacan
3 tbsp sugar or palm sugar (dissolve in some warm water)
3 red chillies/ bird’s eye chillies or cili padi (based on spicy preference)
3 tbsp thick sweet soy sauce
3 tbsp tamarind juice or kalamasi lime juice (subsitute with lime juice)
Salt to taste
1 tbsp Sesame seeds

Serve size: 4 people

Preparation:

1. Cut all the fruits into bite size and combine them in a large mixing bowl.
2. Add in the prepared “Shrimp and Boy Brand Rojak Dressing” and toss with the fruits until well combined.
3. If you want to try to make the dressing, combine all the ingredients until smooth and toss with fruits.
4. Serve portion in plates. Top with generous amount of grounded peanuts.

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Thai style salad is always my favorite. I especially love the oriental style of sauce which is sourly in taste with a bit of sweetness that kind of zest up my appetite. I can feel the freshness of the veggies as I hear the crisp sound of the vegetables while eating. This healthy and unique salad is always a great choice during the summer.

Today, I am using the McD Chicken Select Breast Strips as my crispy chicken.  So called Thai McStrips Salad.

Ingredients:
4 pcs Fried crispy chicken tender (buy from store)
1 Fresh hot chili peppers (strips & de-seeded)
2 Cucumbers (peeled, de-seeded and sliced)
1 Big red onion (sliced thinly)
2 Tomatoes (sliced in wedges)
3 Cilantro (remove stems & chopped ½ inch)

For the sauce
2 tbsp sugar
2 tbsp fish sauce
1 tbsp sesame oil
2 tbsp fresh squeezed lime juice (can use lemon juice as well)
**mix all above up

Serve Size: 3~4 people

Preparation:

1. Mix all Hot Chili pepper, cucumber, red onion, tomato & Cilantro.
2. Pour the sauce over the vegetables and mix them well.
3. Serve small portion of salads in each plate.
4. Place some sliced chicken tender on top of salads.
5. Ready to serve.

Serves as a starter or side dish.