1 In a large bowl, combine the flour and 1/2 teaspoon each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated. Step. 2 Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan.

The paste: 100g dried prawns, soaked for 10min in water 6 garlic cloves, chopped 4 red bird’s eye chillies, chopped 2 red chillies, chopped 15g roasted peanuts, chopped 3cm piece of fresh root

Start by heating 1 tsp of oil in a wok/pan and fry the onions until translucent. Add more oil if needed or a lil bit of water. Mark as complete. Add the garlic and chili and sauté for 1 min. Mark as complete. Add the chicken and cook for 5-10 min or until the chicken is cooked through.
Cook noodles according to package directions; drain and set aside (see below) Rehydrate (soak) the contents of the Bami Goreng packet in 100ml of boiling water. In a large wok style pan heat 2 table spoons of oil. Add the Bami goreng mix then add vegetables (suggestions sliced onion, carrot, red pepper, leek and sauté 2-3 minutes.

Prep 10 min Cook 30 min Serves 4. 350g jasmine rice 3 tbsp rapeseed oil 1 red onion, peeled and chopped 4 garlic cloves, peeled and crushed 3 bird’s eye chillies, very finely chopped (deseeded

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nasi goreng mix recipe