Inspired by the aromatic scents of Indonesian cooking, it’s a mere matter of moments to bring this sweet and spicy infusion to life. Kecap Manis, Indonesia’s thick, sweet soy sauce adds a complexity and depth of flavour beyond regular soy, and is sure to have you licking the plate clean.
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kecap manis(ContainsGluten, Soy, Sulphites)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
To prepare ingredients, finely dice brown onion, peel and crush garlic, finely chop birdseye chilli, cut green beans into 1 cm pieces, pick basil leaves and juice the lime.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, heat the vegetable oil in a large wok or frying pan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and birdseye chilli and cook, stirring, for 1 minute or until fragrant. Add the pork mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the kecap manis, salt-reduced soy sauce and green beans, and cook, stirring, for 1-2 minutes or until well combined. Stir through the basil and lime juice and remove from the heat.
To serve, divide the rice and mince between bowls.