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Quinoa Goreng Kampung
Quinoa Goreng Kampung

2 tbsp Grapeseed Oil

6 Garlic

4 Shallots

4 Cili Padi, Red & Green

1 tsp Belacan

20g Dried Anchovies

6 pcs Tiger Prawns

185g Tri-Color Quinoa

30g Japanese Cucumber

30g Tomato

1 Fried Egg

1 tbsp Spring Onion

Salt to Taste


1. Roughly chop garlic, cili padi and shallot. Place into pestle and mortar together with belacan and ikan bilis. Add a little salt and pound into a coarse paste.

2. Head up oil in a wok on medium heat. Once the oil is shimmering, lightly sauté prawns until it starts to turn red, about 1 minute.

3. Add the coarse paste in and stir fry until fragrant and lightly toasted, about 3-5 minutes.

4. Add quinoa and toss everything together on high heat until well mixed, about 2 minutes.

5. Turn off the fire and add cucumber and tomato. Toss lightly to combine. Season with salt to taste.

6. Serve with a fried egg on top and garnish with spring onion.

* tbsp – tablespoon; tsp - teaspoon
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