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![p170910_15.09[01].jpg](/files/deriv/FGO/YJ68/GREQ9OFU/FGOYJ68GREQ9OFU.MEDIUM.jpg)
NaSigorang
making of nasigorang-
for chillie oli -
(1cup oil,chillie flakes,dry chillies,sugar n fry )
for curry-
in a seperate wok ad oil add g&g chopped n fry and then add onions n fry and after that add 4 eggs an scramble it after that add the chillie oil that we made before n then add the marinated prawns(turmeric n with salt) and the fried fish pieces and boiled shredded chiken pieces and mix and then add tomato and mix n keep for 5mts add salt too..n soya dark sauce n mix n let it to boil after that add the boiled rice and mix well by adding pinch of ajinamoto n add the chopped spring onion leaves n serve with some coriander leaves and with kebabs wid hotty hot!!!!!!!
making of nasigorang-
for chillie oli -
(1cup oil,chillie flakes,dry chillies,sugar n fry )
for curry-
in a seperate wok ad oil add g&g chopped n fry and then add onions n fry and after that add 4 eggs an scramble it after that add the chillie oil that we made before n then add the marinated prawns(turmeric n with salt) and the fried fish pieces and boiled shredded chiken pieces and mix and then add tomato and mix n keep for 5mts add salt too..n soya dark sauce n mix n let it to boil after that add the boiled rice and mix well by adding pinch of ajinamoto n add the chopped spring onion leaves n serve with some coriander leaves and with kebabs wid hotty hot!!!!!!!
I still have one question...what has this to do with canning? From what I see you don't can it, you eat it while it's still fresh. Plus you don't mention anything about that.