Nasi Goreng Tomyam by @chefamirgani
35 min
Medium
2 servings
🍗
200 g
Chicken
🧅
50 g
Shallots
🌾
1 stalk
Lemongrass
🌶️
30 g
Bird's Eye Chili
30 ml
Tomyam Paste
15 ml
Thai Chili Paste
🍄
100 g
Mushrooms
15 ml
Fish Sauce
🍃
5
Kaffir Lime Leaves
🥚
1
Egg
🧂
2.5 ml
Salt
Preparation Steps
Step 1/5
Chop shallots, lemongrass, bird's eye chili, and mushrooms.
Step 2/5
Fry chicken in wok until half-cooked.
Step 3/5
Add all chopped ingredients and pastes, stir well.
Step 4/5
Add fish sauce, kaffir lime leaves, and salt. Mix well.
Step 5/5
Crack egg into the wok, scramble until cooked.
Composition
Ingredients
Types
Meat, Vegetables, Condiments, Other
Ingredients
Chicken, Shallots, Lemongrass, Bird's eye chili, Tomyam paste, Thai chili paste, Mushrooms, Fish sauce, Kaffir lime leaves, Egg, Salt
Allergens
Fish, Eggs
Dietetics
Dietary regimen
Halal, Gluten-Free
Calories
350 kcal
Macro nutrients
Protein: 20g, Carbohydrates: 45g, Fat: 10g, Sugar: 5g, Fiber: 4g
Nutritional Information
Minerals
Sodium: 700mg, Iron: 2mg, Calcium: 50mg, Potassium: 300mg
Vitamins
Vitamin C: 20mg, Vitamin B6: 0.5mg, Vitamin A: 200IU, Vitamin E: 1mg
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Wok, Spatula
Appliances
Stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@chefamirgani
Origin
Cuisine
Asian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Spicy, Savory
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
fridge : 48 hours (in an airtight container)