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!!!!!!! 
nice! lookz gr8!<br>
its yummy wish all the best!!
jazakallah khair bro,,,:)
this'll be delicious,keep it up....<br>
From what you say this doesn't seem so hard to make...but the looks of it intrigue me. Doesn't look that delicious to me...but if you say it is I won't argue with that.<br><br>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.
pls mates any comments....:)
tnx hary n ya this ws very tasty n v easy too...:)
this will be tasty!!! :)

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Bio: am a cool person who olwyz trying for new dishes...
More by shifna iqbal:baked fish hot butter cuttlefish Crispy prawns in hot chillie sauce 
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