Nyonya Style Fried Rice Set
1 hour 15 minutes
1 Serving
Nyonya Fried Rice is a dish combining Chinese and Malay cuisines. It is made with cooked rice, which is fried with egg, shrimp, and vegetables. In the Nyonya Fried Rice recipe, the rice is also seasoned with a variety of spices that give the dish its characteristic flavour.
This Nyonya Fried Rice set consists of several dishes such as Nyonya Fried Rice, Cincalok Omelet, Cucumber Sambal Acar, Prawn Ball with Pak Choy Soup and complete with Banana Milk Shake which can provide enough energy to do daily activities.
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- Nyonya Style Fried Rice
- Cincalok Omellet
- Cucumber Sambal Acar
- Prawn Ball with Pak Choy Soup
- Banana Milk Shake
Nutrition Value in 1 Serving
Calories
533 kcal
Carbohydrate
68.9 g
Fat
14.4 g
Protein
32 g
- Nyonya Style Fried Rice
- Cincalok Omellet
- Cucumber Sambal Acar
- Prawn Ball with Pak Choy Soup
- Banana Milk Shake
Nutrition Value in 1 Serving
Calories
662 kcal
Carbohydrate
91.5 g
Fat
16.1 g
Protein
37.7 g
- Nyonya Style Fried Rice
- Cincalok Omellet
- Cucumber Sambal Acar
- Prawn Ball with Pak Choy Soup
- Banana Milk Shake
Nutrition Value in 1 Serving
Calories
766 kcal
Carbohydrate
111.9 g
Fat
18.4 g
Protein
38.1 g
Nyonya Style Fried Rice
| 1/2 tsp | Oil |
| 1 | Egg, lightly beaten |
| 1 tsp | Onion paste |
| 1/2 tsp | Garlic paste |
| 1 tsp | Chilli paste |
| 1 tsp | Oyster sauce |
| 3 | Button mushrooms, sliced |
| 25 g | Shelled prawns, diced |
| 70 g | Cooked and cooled rice |
| 1 tsp | SERI-AJI® Yang Chow Fried Rice |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 2 stalks | Spring onions, chopped |
- Heat oil in a wok, scramble egg until done. Remove.
- Heat remaining oil, stir-fry onion, garlic, chili paste, oyster sauce, mushrooms and prawns.
- When fragrant, add rice, SERI-AJI®, AJI-SHIO®, spring onions and egg.
- Mix well and serve hot.
Cincalok Omelet
| 1 | Egg |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/2 tbsp | Cincalok (fermented small shrimp), discard liquid |
| 2 stalks | Spring onion, chopped |
| 2 tbsp | Chopped onion |
| 1/2 | Red chili, chopped |
| 1/2 tsp | Oil |
- Beat egg, AJI-SHIO®, cincalok, spring onion, onion and chili.
- Heat oil, slowly add egg mixture.
- Allow base of omellet to be cooked before flipping.
Cucumber Sambal Acar
| 1 tsp | Dried shrimp, soaked in hot water and finely chopped |
| 1 tsp | Pre-made Dried Shrimp Paste Sambal (Sambal Belacan) |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
| 1 sachet | Pal Sweet® Sweetener |
| 80 g | Diced cucumber |
| 60 g | Diced pineapple |
| 1/4 tsp | Toasted sesame seed |
- Mix dried shrimp, Dried Shrimp Paste Sambal, AJI-NO-MOTO and Pal Sweet.
- Add cucumber and pineapple, toss well.
- Sprinkle with sesame seed and serve.
Prawn Ball with Pak Choy Soup
| 250 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 35 g | Carrot, sliced |
| 50 g | Pak choy, cut |
| 50 g | Prawn balls |
| 1/2 tsp | Rasa Sifu™ |
| Some | Chinese parsley to garnish |
- Bring water to the boil with TUMIX® and carrot.
- When carrot is tender, add pak choy, prawn balls and Rasa SifuTM.
- Cook until soup boils. Serve garnished with Chinese parsley.
Banana Milk Shake
| 1/2 | Ripe banana |
| 1/2 cup | Low fat milk |
| 3-4 | Ice-cubes |
| 1 sachet | Pal Sweet® Sweetener |
- In a blender, puree all ingredients until smooth.
- Serve cold in glass.
Nyonya Style Fried Rice
| 1 tsp | Oil |
| 1 | Egg, lightly beaten |
| 1 tsp | Onion paste |
| 1/2 tsp | Garlic paste |
| 1 tsp | Chilli paste |
| 1 tsp | Oyster sauce |
| 3 | Button mushrooms, sliced |
| 25 g | Shelled prawns, diced |
| 120 g | Cooked and cooled rice |
| 1 1/2 tsp | SERI-AJI® Yang Chow Fried Rice |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 2 stalks | Spring onions, chopped |
- Heat oil in a wok, scramble egg until done. Remove.
- Heat remaining oil, stir-fry onion, garlic, chili paste, oyster sauce, mushrooms and prawns.
- When fragrant, add rice, SERI-AJI®, AJI-SHIO®, spring onions and egg.
- Mix well and serve hot.
Cincalok Omelet
| 1 | Egg |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/2 tbsp | Cincalok (fermented small shrimp), discard liquid |
| 2 stalks | Spring onion, chopped |
| 2 tbsp | Chopped onion |
| 1/2 | Red chili, chopped |
| 1/2 tsp | Oil |
- Beat egg, AJI-SHIO®, cincalok, spring onion, onion and chili.
- Heat oil, slowly add egg mixture.
- Allow base of omellet to be cooked before flipping.
Cucumber Sambal Acar
| 1 tsp | Dried shrimp, soaked in hot water and finely chopped |
| 1 tsp | Pre-made Dried Shrimp Paste Sambal (Sambal Belacan) |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
| 1 sachet | Pal Sweet® Sweetener |
| 80 g | Diced cucumber |
| 60 g | Diced pineapple |
| 1/4 tsp | Toasted sesame seed |
- Mix dried shrimp, Dried Shrimp Paste Sambal, AJI-NO-MOTO and Pal Sweet.
- Add cucumber and pineapple, toss well.
- Sprinkle with sesame seed and serve.
Prawn Ball with Pak Choy Soup
| 250 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 35 g | Carrot, sliced |
| 50 g | Pak choy, cut |
| 50 g | Prawn balls |
| 1/2 tsp | Rasa Sifu™ |
| Some | Chinese parsley to garnish |
- Bring water to the boil with TUMIX® and carrot.
- When carrot is tender, add pak choy, prawn balls and Rasa SifuTM.
- Cook until soup boils. Serve garnished with Chinese parsley.
Banana Milk Shake
| 1/2 | Ripe banana |
| 1/2 cup | Low fat milk |
| 3-4 | Ice-cubes |
| 1 sachet | Pal Sweet® Sweetener |
- In a blender, puree all ingredients until smooth.
- Serve cold in glass.
Nyonya Style Fried Rice
| 1 tsp | Oil |
| 1 | Egg, lightly beaten |
| 1 tsp | Onion paste |
| 1/2 tsp | Garlic paste |
| 1 tsp | Chilli paste |
| 1 tsp | Oyster sauce |
| 3 | Button mushrooms, sliced |
| 25 g | Shelled prawns, diced |
| 150 g | Cooked and cooled rice |
| 2 tsp | SERI-AJI® Yang Chow Fried Rice |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 2 stalks | Spring onions, chopped |
- Heat oil in a wok, scramble egg until done. Remove.
- Heat remaining oil, stir-fry onion, garlic, chili paste, oyster sauce, mushrooms and prawns.
- When fragrant, add rice, SERI-AJI®, AJI-SHIO®, spring onions and egg.
- Mix well and serve hot.
Cincalok Omelet
| 1 | Egg |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/2 tbsp | Cincalok (fermented small shrimp), discard liquid |
| 2 stalks | Spring onion, chopped |
| 2 tbsp | Chopped onion |
| 1/2 | Red chili, chopped |
| 1/2 tsp | Oil |
- Beat egg, AJI-SHIO®, cincalok, spring onion, onion and chili.
- Heat oil, slowly add egg mixture.
- Allow base of omellet to be cooked before flipping.
Cucumber Sambal Acar
| 1 tsp | Dried shrimp, soaked in hot water and finely chopped |
| 1 tsp | Pre-made Dried Shrimp Paste Sambal (Sambal Belacan) |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
| 1 sachet | Pal Sweet® Sweetener |
| 80 g | Diced cucumber |
| 60 g | Diced pineapple |
| 1/4 tsp | Toasted sesame seed |
- Mix dried shrimp, Dried Shrimp Paste Sambal, AJI-NO-MOTO and Pal Sweet.
- Add cucumber and pineapple, toss well.
- Sprinkle with sesame seed and serve.
Prawn Ball with Pak Choy Soup
| 250 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 35 g | Carrot, sliced |
| 50 g | Pak choy, cut |
| 50 g | Prawn balls |
| 1/2 tsp | Rasa Sifu™ |
| Some | Chinese parsley to garnish |
- Bring water to the boil with TUMIX® and carrot.
- When carrot is tender, add pak choy, prawn balls and Rasa SifuTM.
- Cook until soup boils. Serve garnished with Chinese parsley.
Banana Milk Shake
| 1 | Ripe banana |
| 1 cup | Low fat milk |
| 3-4 | Ice-cubes |
| 1 sachet | Pal Sweet® Sweetener |
- In a blender, puree all ingredients until smooth.
- Serve cold in glass.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
Rasa Sifu® Recipes
Seri-Aji® Yangchow Fried Rice Recipes
TUMIX® Chicken Stock Recipes
