Macaroni Goreng Recipe
Ingredients
- 200 g macaroni (or any pasta)
- 1 large pot of water
- ½ Tbsp salt
To Grind
- 1 medium onion
- 3 cloves garlic
- 1 Tbsp cili boh (red chilli paste) OR 2 red chillies
The Sauce
- 4 Tbsp tomato ketchup or tomato paste
- 1-2 Tbsp chilli paste
- 2 Tbsp oyster sauce skip for vegetarian and double up on the light soy sauce
- 1 Tbsp light soy sauce
- 1 Tbsp sweet soy sauce (kicap manis)
The "Filling"
- 2 Tbsp vegetable oil
- 200 g chicken in bite-sized pieces
- 1 handful breansprouts
- 1 handful shredded cabbage
- 3 eggs
- 2 handful greens I'm using pak choi
- 2 tomatoes quartered
Garnish/Topping (as few or as many of them)
- lime juice non negotiable
- chives or spring onions
- 4 sunny side up eggs
- cucumber slices
- tomato wedges
- sambal or sliced chillies
- crispy fried shallots
Instructions
Cook the Macaroni
- Bring a large pot of water to a boil with the salt.1 large pot of water, ½ Tbsp salt
- Tip in the macaroni and cook it for 1 minute less than what's on the packet instructions. So if the packet says 8 minutes, cook it for 7 minutes. If it says 8 - 10, still cook it for 7. This will stop your macaroni from being overcooked and mushy.200 g macaroni (or any pasta)
- Drain, reserving a little of the pasta water just in case our macaroni gets too dry later. Rinse in cool water and leave aside while you get everything else ready. Your pasta wants to be at room temperature, or cold. Place it in the fridge if you like. That's what I do, but away from dairy and meat.
Make the Spice Paste (Rempah)
- Quarter your onion, then place it in a food chopper, along with the garlic and chilli paste (or sliced red chillies).1 medium onion, 3 cloves garlic, 1 Tbsp cili boh (red chilli paste)
- Grind to a fairly fine paste. No food chopper? Just chop it all up finely.
The Sauce & Eggs
- Mix all the sauces together and set aside.4 Tbsp tomato ketchup, 1-2 Tbsp chilli paste, 2 Tbsp oyster sauce, 1 Tbsp light soy sauce, 1 Tbsp sweet soy sauce
- Lightly whisk the eggs, set aside.3 eggs
Let's Get Cooking
- Heat the oil in a large wok or frying pan on medium heat and fry the spice paste for 5 minutes, until fragrant. As our spice paste hasn't got much liquid, you'll reach the pecah minyak stage quicker. Click here to read more about pecah minyak.2 Tbsp vegetable oil
- Increase the heat to high or medium-high, and add your protein of choice, and cook for 5 minutes. I'm using chicken. Whatever you're using, make sure it's in small, bite-sized pieces. If using tofu, just fry for 2 minutes.200 g chicken
- Add the cabbage and beansprouts and stir well.1 handful breansprouts, 1 handful shredded cabbage
- Pour in the sauces and heat through for a minute.
- Now, chuck in the cooled macaroni and mix well. Fry for about 3 minutes, until everything is a little dry and the sauce has been absorbed.
- Push the macaroni to one side and pour in the beaten egg. Leave to set slightly for 30 seconds, then agitate the eggs (see video at 1:33), leave for another 30 seconds to set slightly.3 eggs
- Now toss everything together, frying the macaroni and eggs well. Cooking the eggs this way ensures that some of the egg is coating the macaroni, while the rest is is soft clumps. The best of 2 worlds.
- Taste and add a little more light soy sauce if you think it needs it. Finish off with some lime juice. Serve as suggested above.lime juice
Nutrition
Calories: 332kcalCarbohydrates: 43gProtein: 14gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 113mgSodium: 1348mgPotassium: 392mgFiber: 2gSugar: 9gVitamin A: 824IUVitamin C: 14mgCalcium: 46mgIron: 2mg
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