Instructions
Method
- Cut 150 g smoked bacon into small pieces
- Fry in a wide pan (without oil) until browned all over. The bacon does not need to be completely crispy. Remove from the pan and set aside.
- Meanwhile blend 2 garlic cloves, 2 shallots and 1 red chilli pepper in a food processor or with the bowl of a stick blender. You can also chop them very finely by hand.
- Add a little oil to the pan and gently sauté over low heat.
- Meanwhile cut 1 small chicken breast very finely (very small pieces) and add to the mixture.
- Fry for a few minutes, stirring, until the chicken is cooked through.
- Add 4 tbsp ketjap manis together with 1 crumbled chicken stock cube and 1 tsp laos. Mix through the whole mixture.
- Now add the bacon back in and let it simmer on low heat for a moment.
- Push the mixture to one side of the pan and add 2 eggs. Keep stirring so you get scrambled eggs.
- Then mix through the rest of the mixture.
- Add approximately 150-200 g pointed or white cabbage and mix through the whole mixture. Let it simmer on medium heat (with the lid on if desired).
- Cook the rice vermicelli by boiling it for 2 minutes in plenty of water. Rinse under cold water and drain.
- Now add the rice vermicelli gradually and stir well each time. Do not add all the vermicelli at once, as it will be a challenge to mix everything properly.