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Malaysian Chef Junda Khoo Whips Up Indomie Goreng As He Shares His Culture in the Kitchen
Ingredients
  • 2 × 85 g (3 oz) packets Indomie Mi Goreng instant noodles
  • 3 tablespoons Prawn oil (page 221)
  • ¼ onion, chopped
  • 1 garlic clove, peeled and finely chopped
  • ½ bunch choy sum, chopped to 5 cm (2 in) lengths
  • 4 raw king prawns (shrimp), peeled and deveined
  • 3 fishballs
  • 5 fishcake slices
  • 1 teaspoon Chilli giling (page 221)
  • 1 tablespoon kecap manis
  • 1 tablespoon Shaoxing rice wine
  • 3 tablespoons vegetable oil
  • 1 egg
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