RecipeMuncher

Sa syam na taong paninirahan sa Brunei, kasama na ang malimit na pagbisita sa karatig bayan na Malaysia at Singapore, nakaka-miss ang Singapore Mee Hoon Goreng o Singapore Fried Noodles. Ito ang mga litrato nang minsan ko ito lutin para sa aming hapunan.

Ingredients:
200g rice vermicelli
Chicken breast, cut into strips
3 tbsp of minced garlic
1 onion, [...]

I was craving for a yummy, succulent, well marinated, juicy piece of fried chicken a week ago. But I didn´t want it to be another tamarind powder, some salt pepper thing marinade thing than deep fry. Boring. I wanted texture on the skin and oh, how I love the skin when its fried up nicely to give it a nice crunch and deeper flavour. Wicked I know, but it is not like it is an everyday affair!

Ryan doesn’t particularly like cabbage. But if I make the Asian coleslaw recipe I like, I have lots of cabbage left over. I’ve been experimenting with Nasi Goreng as a way to use it up. Nasi Goreng is a spicy fried rice dish from Indonesia, traditionally topped with a fried egg. I had a favourite version in a restaurant in Perth, and I haven’t quite matched it - but I’m still trying!
Nasi Goreng
2 tbs peanut oil
1 tsp sesame oil
1 red chilli, finely diced
1 medium onion, finely chopped
1 carrot, peeled, diced
2 Cups shredded cabbage
200g beef or pork mince
1 cup bean sprouts
1 tsp sweet chilli sauce
2 tbs tomato sauce (ketchup)
2 tbs kecap manis
3 cups cooked jasmine rice
4 eggs
1/2 cup diagonally sliced shallots
2 tbs chopped fresh coriander, plus extra coriander leaves to serve

Heat the peanut oil and the sesame oil in a wok. Add the chilli, onion and carrot and cook over medium heat for 1-2 minutes until just softened but not coloured. Add the beef and cabbage and cook until the meat has browned. Add the bean sprouts, chilli, tomato and soy sauce and the rice and cook for a further minute, stirring to ensure everything is well combined. Turn off heat and cover the wok partially with a lid while you cook the eggs.

Fry the eggs in another pan.

Stir the shallots and coriander into the rice, then spoon into serving bowls. Top with an egg and extra coriander and serve with extra chilli and soy sauce.