What you really want is something with that kind of dirty, tasty, I used to think that only good takeaway could offer – until I inadvertently recreated it while writing this recipe Malaysian fried rice. This is fried rice, but not what you know: stew it with marinated sauces, mashed and mashed with pickled bean sprouts. All takeaway joy, but did not wait or pay for the fee.
Kecap manis is a sweet sauce that can be found in large supermarkets, online and in Southeast Asia food stores. I cut the bean sprouts manually, but you can use slice attachments on the food processor.
Prepared for 10 minutes
Cook for 30 minutes
350 grams of jasmine rice
3 tablespoons rapeseed oil
1 red onion, peeled and chopped
4 cloves, peeled and crushed
3 birds eye peppers, minced (if you like less heat, you can go seeded)
750 grams of Brussels sprouts, cut into
2-flap tomato sauce
2 tablespoons chicken oil
1? teaspoon salt
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 tablespoons roasted sesame oil
1 teaspoon sugar
Put the rice in the sieve and wash it with a cold tap until the flow of water is clear. Pour the rice into the pan, add 500 ml of fresh cold water and boil. Turn the heat to whisper, cover the pot and leave to cook for 15 minutes. Close the stove, close the lid and pass steam.
To cook nasi goreng base, heat the rapeseed oil in a large hot pot while the heat, stir fry the onions, stir for five minutes. Add garlic and two-thirds of the chopped peppers and cook for another two minutes, then add everything except two large (or about 150g) sprouts. Fry for 8 minutes and let them undisturbed every few minutes, so they get some color. Then stir the ketchup, chicken oil, salt and a tablespoon of soy sauce and vinegar. Cook for another five minutes, then take off.
To make preserved sprouts, put the remaining raw sprouts in a bowl and add soy sauce, white wine vinegar, sesame oil, sugar, and the remaining chilli. Mix well and set aside.
To finish the nasi goreng, place the germinated and onion pot at medium temperature, gently scoop the rice and fold until well mixed. Heat and stir gently for five minutes until the rice is good, hot, and season to taste. Transfer to a large plate, sprinkle with pickled bean sprouts on top, serving.