Name: Nasi goreng tom yam (tomyam fried rice)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 3
Cuisine: En
Ingredients: For the paste; 1 lemongrass/serai; 1/2 inch roasted belacan; 1/2 inch lengkuas/galangal; 2 shallots; 4-5 fresh red chillies; ** blend/ground to a smooth paste; Others; 3 cups cooked white rice; 2-3 pieces of squids/sotong - sliced into rings; 10 medium size prawns - de-vein and leave the tail on; 2 tsp fish sauce; 3-4 kaffir/limau purut leaves - shredded/sliced thinly; 10 long beans - cut into rings; 1 tsp sugar; 4 tbsp oil; Salt (if needed)

Ingredients

For the paste
1 lemongrass/serai
1/2 inch roasted belacan
1/2 inch lengkuas/galangal
2 shallots
4-5 fresh red chillies
** blend/ground to a smooth paste
Others
3 cups cooked white rice
2-3 pieces of squids/sotong - sliced into rings
10 medium size prawns - de-vein and leave the tail on
2 tsp fish sauce
3-4 kaffir/limau purut leaves - shredded/sliced thinly
10 long beans - cut into rings
1 tsp sugar
4 tbsp oil
Salt (if needed)

Preparation

Preparation35 min

Cook time25 min

In the heated oil, fry the paste till oil floats.
Add squids and prawns.

Continue to stir till both are cooked.
Add rice, long beans, fish sauce, sugar and salt (if needed).

Stir continuously to combine all the ingredients together.
Lastly add lime leaves, stir again and remove from heat.

Serve with limau nipis/calamansi lime.