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Nasi Bakmoy cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be displayed at many recognized activities perhaps. I am certain you will see lots of people who just like the Nasi Bakmoy dishes that you just make.

Alright, don’t linger, let’s plan this nasi bakmoy formula with 19 components which are definitely easy to acquire, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements Nasi Bakmoy:

1. Get 2 chicken thigh fillets
2. Need 200 g pork loin/shoulder
3. Get 4 cloves for garlic, sliced
4. Need 2 Tsp for chinese cooking wine
5. Take 3 Tsp for Indonesian sweet soy sauce
6. Prepare 2 Tsp - soy sauce
7. Prepare 1 Tsp for oyster sauce
8. Need - Salt and pepper to season
9. Need 1.5 L of water
10. Prepare for Fried prawn topping:
11. Prepare 100 g prawn cutlets
12. Take 2 Tsp for corn starch or tapioca flour
13. Make ready 1 Tsp for plain flour
14. Provide 1 egg
15. Make ready Salt and pepper to season
16. You need Garnish:
17. Give of Fried shallot
18. You need Chopped spring onion
19. Require 2 for boiled eggs cut into half

Nasi Bakmoy instructions:

1. Add chicken fillets and pork to boiling water. Boil until cooked. This is for the soup later on.
2. Remove the meat and cut into small chunk.
3. In a frypan, heat up 1Tsp of oil, add garlic. Stir until fragrant, add the chopped meat, add all the wine, sauces, salt and pepper.
4. Add around 500ml of the stock and let it simmer until all the stock has been absorbed.
5. To make prawn topping: combine all ingredients. If the mix is too thick add little water. If it's too runny, add a little bit of flour. Using a spoon, portion the mix and fry until golden brown and crunchy. Chop into small pieces.
6. Serve over steamed rice on a plate, add the meat, egg. Pour over the soup. Garnish with spring onion, fried shallot and fried prawn.

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