Tiger Mike's Flied Lice of the Crouching Tiger

This is the mother of all nasi goreng. One of the best party dishes particularly when there are teeny bobbers. Caters for 15 people at a time. As these ingredients cook so quickly, your guests will all get piping hot, freshly cooked food. Its a heresy to serve it cold. Do not microwave, the rice grains will glue to each other.

Ingredients

Amount Remarks
Chopped celery 1 cup
Chopped leeks 1 cup
Chopped onions 1 cup
Chopped parsley !/2 cup
Garlic crushed 3 cloves
Chopped Green onions
plus green parts 1 bunch
Diced chicken 31/2 cups
Peeled and deveined prawns 21/2 cups
Salt & black pepper
Thai fish sauce To taste
Cold cooked rice 41/2 cups Local Puteri is good.
Vegetable oil
Sambal belacan & sugar
Pastrami diced 4 slices Pok Bros or Equatorial

Extra Kick
Minced meat 11/2 cups
Chopped onion 1/2 small
salt and black pepper
Thai fish sauce

Garnish
Two-egg omelette
Cooked prawns 8
Chopped parsley

Accompaniments
1. Lengths of fresh or pickled cucumber.
2. Pineapple rings fried in butter and sprinkled with red wine.
3. Chopped tomato and onions.
4. Fresh slices of banana or chunks fried in butter and sprinkled with coconut.
5. Combined toasted coconut and peanuts.
6. Keropok: flaked crayfish, chicken or dried shrimps served with peanut sauce.
7. Prawns slices or chips.
8. Chicken satay with peanut sauce.

Place all the vegetables in one bowl, the chicken, prawns, seasonings and fish sauce into another and the rice into a third.
To make the Extra Kick: Combine all ingredients and form into very small balls. Fry briefly in a little hot oil.
Heat your wok. Not too hot Add 1/2 cup of groundnut oil and when hot add a little sambal belacan and sugar. Now add the vegetables and the chicken. Stir fry with two ladles for a few minutes, then add the rice and stir- fry until heated through. If you wish to give it a shine, stir in a tbsp of butter. Add fish sauce. Stir in the Extra kick and the pastrami..
To serve, pile into a serving platter and top with a lattice of omelette strips. Garnish with prawns and parsley Serve with eggs and a selection of the accompaniments.

Select a dry white wine.