Nasi Goreng With Mackerel

Why are we called in 'The Lord's Prayer' to ask for what appears to be additional forgiveness? One, because sin destroys. Confession helps our soul heal from the guilt we incurred. Two, because every sin we commit, though it does not forfeit our salvation, breaks fellowship with our heavenly Father. Three, because our forgiveness came at a great cost - the death of God's very Son. Therefore we ought to take sin seriously and carefully recognize the specific areas we are falling short. Four, because true believers are committed to repentance. Confession of sin is important because without acknowledging the error of sin, we will never take the necessary steps toward what God ultimately desires, which is repentance (turning from the sin altogether).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Rick, Stein	4	Servings

INGREDIENTS

1		225 gram lon grain rice
2		Mackerel, 175-225g
2		Eggs
		Sunflower oil for frying
6		Shallots, thinly sliced
175	g	Peeled cooked North Atlantic
		prawns
1	T	Light soy sauce
1		5 cm piece cucumber
		quartered
		lengthways and
		sliced
4		Spring onions, chopped
		Salt and freshly ground
		black pepper
3	T	Groundnut oil
4		Garlic cloves, roughly
		chopped
2		Shallots, roughly chopped
15	g	Roasted salted peanuts
6		Red finger chillies, roughly
1	T	Tomato puree
1/2	t	Blachan, shrimp paste
1	T	Ketchup manis, sweet soy
		sauce

INSTRUCTIONS

For the Nasi Goreng Paste: Put the paste ingredients into a food
processor and blend until smooth.  2 Cook the rice in boiling salted
water for 15 minutes until just  tender. Drain, rinse well, spread out
on a tray and leave until cold.  3 Preheat the grill to high. Trim the
tails and fins off the mackerel  and season them on both sides with
salt and pepper. Lay them on a  lightly oiled baking tray or the rack
of a grill pan and grill for  four minutes on each side.  4 Leave to
cool and then flake the flesh into large pieces,  discarding the bones.
Beat the eggs with some salt and pepper, heat a  little oil in a frying
pan and make three omelettes, making them as  thin as possible.  5 Cook
each one until the egg has lightly set on top, flip over and  cook a
few seconds on the other side. Roll the omelettes up, leave to  cool
and thinly slice.  6 Pour 1cm/ 1/2" sunflower oil into a frying pan.
Add the shallots  and fry over a medium heat until crisp and golden
brown. Lift out  with a slotted spoon and drain on kitchen paper.  7
Spoon 2 tbsp oil from frying the shallots into a large wok and heat
until smoking hot. Add 2 tbsp Nasi Goreng paste and stir-fry for two
minutes.  8 Add the cooked rice and stir-fry over a high heat for two
minutes,  until heated through. Add the prawns, strips of omelette,
shallots  and mackerel and stir-fry for another minute.  9 Add the soy
sauce, cucumber and most of the spring onions, toss  together well and
spoon onto a large warmed plate. Sprinkle with the  remaining spring
onions and serve straight away.  Converted by MC_Buster.  Recipe by:
Rick Stein  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 112 Calories From Fat: 27 Total Fat: 3g Cholesterol: 93mg Sodium: 293.6mg Potassium: 267.3mg Carbohydrates: 15.4g Fiber: 2.7g Sugar: <1g Protein: 6.7g