Episode Details

Nasi goreng, a sought-after Indonesian fried rice dish, can be easily prepared at home using induction cooking instead of traditional gas flames. Chef Junda Khoo from Hojak Restaurants demonstrates the technique of achieving 'wok hay' (breath of the wok) by using day-old jasmine rice, pre-cooked prawns, sambal chilli paste, and keeping ingredients as dry as possible throughout the cooking process. The dish is finished with sweet soy sauce, fried shallots, and topped with a crispy-edged fried egg.

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