Indonesian Arab Spiced Fry Fry

Ingredients

In this adaptation of the original Guyanese Fry Fry, we incorporate the unique flavors and spices of Indonesian and Arab cuisines. The original dish is transformed by using Indonesian spices such as turmeric, coriander, and cumin, along with Arab seasonings like cinnamon, cardamom, and cloves. These additions infuse the dish with a distinct aroma and flavor profile, creating a fusion of tastes that is both exciting and delicious. We alse have the original recipe for Fry Fry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 200g (7oz) chicken breast, thinly sliced 200g (7oz) chicken breast, thinly sliced
• 200g (7oz) shrimp, peeled and deveined 200g (7oz) shrimp, peeled and deveined
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the sliced red and green bell peppers, along with the julienned carrot, and stir-fry for a few minutes until the vegetables start to soften.
4. 4.
   Push the vegetables to one side of the pan and add the sliced chicken breast and shrimp to the other side.
5. 5.
   Cook the chicken and shrimp until they are no longer pink and are cooked through.
6. 6.
   In a small bowl, mix together the ground turmeric, coriander, cumin, cinnamon, cardamom, cloves, salt, and pepper.
7. 7.
   Sprinkle the spice mixture over the vegetables, chicken, and shrimp, and stir-fry everything together until well coated and fragrant.
8. 8.
   Continue to cook for a few more minutes until the flavors meld together and the vegetables are cooked to your desired level of crispness.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve the Indonesian Arab Spiced Fry Fry hot with steamed rice or flatbread.

Treat your ingredients with care...

• Chicken breast — Ensure that the chicken breast is thinly sliced to ensure quick and even cooking.
• Shrimp — Make sure to peel and devein the shrimp before using them in the recipe.
• Ground spices — For enhanced flavor, consider toasting the ground spices in a dry pan for a minute before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper.
• Customize the vegetables according to your preference and seasonal availability.
• Serve with a squeeze of fresh lemon or lime juice for a tangy twist.
• Experiment with different protein options such as beef, tofu, or tempeh.
• To make it more filling, serve the Indonesian Arab Spiced Fry Fry over a bed of cooked quinoa or couscous.

Serving advice

Serve the Indonesian Arab Spiced Fry Fry as a main course with steamed rice or flatbread. It can also be enjoyed as a standalone dish for a light lunch or dinner.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant serving bowl or on a decorative platter to enhance its visual appeal.