For the coconut rice:
- 80 g Long grain rice (preferably Thai fragrant rice or basmati)
- 140 g Coconut water
- 2 tbsp Unsalted butter
For the vegetables:
- 40 g Carrots, diced
- 20 g Quay stalks, in rolls
- 20 g Spring onion, just the white
- 1 Hot peppers, red, long, mild, diced
- 20 g Ginger, diced, fresh or frozen
- 60 g Mongoose seedlings, short, fresh ones
- 20 g Kailan leaves, green
- 2 small Chillies, greens
- 3 m.-g Cloves of garlic, fresh
- 2 tsp Chicken broth, Kraft bouillon
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Soy sauce, light
- 2 tbsp Orange juice
- 2 tbsp Rice Wine (Arak Masak)
- 1 tbsp Sesame oil, light
- 30 g Cashew nuts, roasted
- 2 Eggs, size M
- 1 pinch Salt and pepper
- 1 pinch Palm oil, premium quality
- 1 pinch Lime, little one
- 1 pinch Flowers and leaves
- Wash the rice, strain it and let it drain well. Bring to the boil with the water, stir well, add the butter and gently simmer with the lid on for 12 minutes. Remove from heat and let ripen for 30 minutes without opening the lid.
- In the meantime, prepare the ingredients for the vegetables and for seasoning. Cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Process the appropriate amount and keep it ready.
- Separate the leaves from the stem of the kailan heads. Discard the woody stem. Separate the thin petioles from the leaves along the central panicle and cut across into 4 cm wide rolls. Place the leaves on top of each other, cut in half lengthways and cut across into strips approx. 2 cm wide. Store the leaf strips and stem rolls separately. Cut the white part of the spring onions crosswise into approx. 2 mm wide slices. Stalk the peppers, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
- Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash and sort the fresh mung seedlings and use the good ones whole.
- Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Put both ingredients in a bowl, add the remaining ingredients and mix well.
- Beat the two eggs, whisk with salt and pepper and fry with 1 tbsp palm oil to make the scrambled eggs. Fluff the rice with a wooden spatula. Heat 2 tablespoons of palm oil in a wok, add the diced carrots and stir-fry for 30 seconds. Add the kailan rolls and the white onion slices and stir-fry again for 30 seconds. Then add the ginger and stir again for 30 seconds before stirring in the peppers and then adding the rice. Pan stir for 2 minutes then add the mung seedlings and stir briefly before adding the kailan leaves. Pan stir for 1 minute.
All together now
- Add the sauce and stir-fry for 2 minutes. Just before serving, mix in the scrambled eggs and cashew nuts. Garnish and serve warm as a main course.
Ready for show time
- The last make-up was applied and distributed homogeneously for the big show.
- Show time