My life changed for the better when a friend introduced me to kecap manis: a sweet and syrupy Indonesian soy sauce. I tend to leave the regular soy aside more often than not these days, because kecap manis elevates my stirfries to a higher plane. Truly!
I love this dish because it combines rice with Chinese cabbage (I admit to a soft spot for all things cabbage), and the kids always seem to want more. No need for egg - kecap manis is the hero here.You can adjust the ingredients to your taste, adding more vegies if you prefer.
Because we can all safely eat shellfish now, we particularly love prawns in this dish.
Serves 4
2 cups pre-cooked long grain or basmati rice
1/4 Chinese cabbage (wombok), shredded
300g chicken thighs, diced
10 cooked prawns
1 onion, finely chopped
2 garlic cloves, finely chopped
1 chilli, finely sliced (optional)
2 tbsp vegetable oil
1 tbsp oyster sauce or fish sauce (or both quite frankly!)
1/4 cup kecap manis (Indonesian sweet soy sauce)
1/2 cup fresh coriander, chopped (optional)
a handful of crispy fried spring onions to sprinkle on top
Heat oil in a wok or large saucepan over medium to high heat and cook onion, garlic and chilli (if using) until softened.
Add chicken pieces and stirfry until brown and just cooked through. Add fish and oyster sauces, then cabbage and rice, stirfrying for a few minutes until rice is well coated and cabbage is wilted. Add kecap manis, stirring well, then add the cooked prawns until heated through.
Mix in coriander before serving with fried spring onions.
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