Our Pick of the Day
One of the items that you can get with our curry magazine subscription. Perhaps the richest kind of soy sauce there is, Ketjap Manis is a delectably dark, sweet and syrupy condiment originating from Indonesia. This soy sauce an absolute staple ingredient for Asian cooking. It’s suitable for vegetarians and contains no unnecessary and unwanted fats. Great for stir-fries, marinades, rice and noodle dishes, Cook’s Brand Ketjap Manis soy sauce should take pride of place in every spice cupboard.
Here’s some great recipe inspiration so you can get cooking!
400g cold cooked rice (200g raw cooked in 250ml water)
1 medium onion – finely diced
1 chicken breast (finely sliced)
2 Tbsp Cooks Ketjap Manis (to taste)
1 Tbsp Cooks Sambal Olek
½ tsp salt
Pepper, to taste
100g beans (chopped into small rounds)
2 spring onions (chopped)
1 egg (cook into a flat omelette and cut into strips)
2-3 Tbsp vegetable oil
2 Tbsp water
1 Tbsp crispy fried onions (optional)
- Heat the oil in a wok and fry onions until they are soft.
- Drain and spread onions out on absorbent paper.
- Fry the diced onions in the hot oil and when they are soft add the sliced chicken.
- When the chicken is cooked add the cold rice.
- Next add the sambal olek and ketjap manis.
- Stir well for about 3- 4 minutes and season with salt and pepper.
- Add the beans and continue frying, adding a little water into the wok if the rice gets too dry.
- Lastly add the chopped spring onions to the nasi goreng.
- Ensure rice is thoroughly heated throughout and served piping hot.
- Spoon into a large platter and garnish with omelette strips and crispy onions.
Serve with chopped fresh chillies in soy sauce.
Cook’s Brand Ketjap Manis is available on Wing Yip. Visit www.wingyipstore.co.uk for more information. You can also follow them on Twitter (@wingyipstore) for updates on their latest products.