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Sunday, July 27, 2008

Nasi Paprik

Here in the northern part of Malaysia, where I'm closer to the Thai border one begins to see a closer melding of culinary influences between these two countries. Nasi Paprik (or Phadprik or phad prik or without the 'h') as it is sometimes spelled is typical of this kind of culinary hybrid Consisting of chicken or beef stir-fried with vegetables in a savoury and slightly-sweet sauce. I'm not sure where the name comes from: nasi is Malay for rice and I'd always thought paprik referred to the green or red peppers in the dish. Phadprik sounds more Thai, of course, and there is a side dish called pad prik, which is a beef and veggie stir fry. So that sounds about right, no?

When I was first introduced to this dish (ironically, in Singapore) it was the beef version, but chicken and tofu are both worthy substitutes. In any case, the dish is suprisingly simple prepare. For veggies, the lemongrass and capsicum are NOT optional, ie they're mandatory. The rest is up to you, though I'd recommend using at least three different greens for colour and flavour.


Nasi Paprik, aka Nasi Phad Prik or Nasi Phadprik (4 serves)

2 chicken breasts, sliced thin in 1-inch chunks
Vegetation - cut in 1 inch chunks
One stalk of lemongrass, white parts only
One capsicum
(other veggies optional, use at least 3. I used these:)
2 cloves garlic, whole
Small onion
Baby corn
Broccoli
Large red chillis
Carrot
(these are also great)
Cauliflower
Cabbage
Lime leaves

Sauce
2 tbsp oyster sauce
2 tbsp kicap manis (Sweet black sauce)
Sugar
Pepper
Water or stock
Oil

1. Heat 2 tbsp oil in the wok in medium low heat and toss garlic for a couple of minutes to absorb flavour

2. Remove garlic, turn up heat to high and brown chicken until not visibly raw. Remove from wok and set aside.

3. Replenish oil if necessary and add vegetables, starting with the harder ones (Like carrots) and ending with onions. Reintroduce the chicken and stir well.

4. Reduce heat to medium-low and make space for sauce. Start with oyster sauce, kichap manis, 3 tbsp water/stock and 2 tsp sugar. Combine thoroughly before integrating with rest of the meat and veggies.

5. Add sugar and pepper to taste; serve with white rice.

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3 comments:

Celine said...

Ahh... gotta love the easy recipes!

BTW, looks like we're the only 2 who are actively contributing now! What an irony! I would never think that I'll enjoy cooking this much 3 years ago.

By the way, do you have any good couscous recipes? I've got a sudden craving and all the recipes I've found require ridiculous amounts of preparation.

Yes, I'm still a lazy cook. That hasn't changed. Haha.

Student loan said...

Yeah, Nasi is most popular main food in South East Asia like Indonesia, Malaysia

Gynexin Reviews said...

Nasi Paprik is absolutely delicious and a very versatile dish. But my favorite is still Nasi Goring.Gynexin