Prabowo’s Favorite Salted Fish Fried Rice Recipe, Delicious and Savory


KOMPAS.com – Salted fish fried rice is a simple but rich dish that is suitable to be enjoyed at any time.

In fact, President Prabowo Subianto likes this dish because of the savory taste of the salted fish which combines perfectly with the spices of the fried rice.

Reported from the page Kompas.com which aired on Wednesday (15/01/2024), Gerindra Party Secretary General Ahmad Muzani revealed that Prabowo often talked about the fried rice made by PDI-P General Chair Megawati Soekarnoputri, including salted fish fried rice as one of his favorites.

Prabowo really likes all types of fried rice made by Megawati, such as chicken, goat and salted fish.

Muzani also hopes that Prabowo and Megawati can meet this month, because the meeting is considered to have a positive impact on development, investment and the political situation.

With ingredients that are easy to find and practical cooking methods, this salted fish fried rice can be a special menu at home, as reported by the book “Step by Step 25 Chinese Food Recipes ala Sisca Soewitomo” (2015) by Sisca Soewitomo published by Gramedia Pustaka Utama .

Serve with sunny side up eggs and fresh vegetables to complete the enjoyment.

Also read:

Material:

  • 2 tbsp cooking oil
  • 4 cloves garlic, minced
  • 1 spring onion, sliced
  • 2 large red chilies, seeds removed, sliced ​​obliquely
  • 100 grams of peeled shrimp
  • 4 plates of white rice
  • 2 tbsp soy sauce
  • 1 tbsp powdered chicken stock
  • 50 grams of salted anchovies, fried

Complementary:

  • Sunny side up
  • Sliced ​​tomatoes
  • Lettuce

How to Make Salted Fish Fried Rice

  1. Heat cooking oil, saute garlic, spring onions and red chilies until fragrant.
  2. Add shrimp, cook until it changes color.
  3. Add white rice, soy sauce and stock powder. Stir well and cook until the spices are absorbed.
  4. Add the fried salted anchovies, stir briefly, then remove from heat.
  5. Serve warm with sunny side up eggs, tomatoes and lettuce.


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