Good Eatin’: £7 Sausages

List Item: Try 500 of the 1001 Foods You Must Try Before You Die

Food Items: Frozen Peas, Kecap, Basmati Rice, Chinese Sausage

Okay, I can’t quite believe that I spent £7 on Chinese Sausage but I used this as an opportunity to get myself a Fortune Cat loyalty card so hopefully this will be something I can reap the benefits of in the future since it’s where I prefer to buy my soy sauce and my Kecap Manis (something I was so happy to find in a large bottle that I danced a merry jig in the store). If you have never had Kecap Manis before (I only tried it because of the Indo-Dutch connection) then I guess the best way to describe it would be as a sweet soy sauce.

So what did I do with the following items? Chinese sausage fried rice of course! So delicious I had it the next day for breakfast!

Ingredients (3 servings as a main dish):

  • 2 tbsp groundnut oil
  • 4 cups pre-cooked basmati rice
  • 2 eggs, beaten
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 2 sticks celery, chopped
  • 1 cup frozen peas
  • 4 chinese sausages, sliced
  • 4 spring onions, chopped
  • 4 tbsp light soy sauce
  • a dash of rice wine vinegar
Heat half the oil in a wok over a high heat (I would say flame but I have a ceramic hob) and fry the eggs in it until they make a neat circular omelette (don’t touch it too much as it cooks or they will scramble). Remove from the heat for later.
Add the rest of the oil followed by the ginger, garlic, celery and frozen peas. Stir-fry this for 2-3 minutes before adding the sausages and the spring onions. Since these are partially-cooked you only need to fry them for a minute or two. Add the rice, soy sauce, rice wine vinegar and stir-fry until the rice is completely warm-hot throughout. Stir in the egg and consume happily.
The sausages were an odd taste and not what I expected, whilst they were meaty and smoky there was a sweetness to them that you don’t find in your bog-standard sausages. The way that the fat in them had melted meant the whole dish had their taste distributed throughout. If I were to make this again I would probably go for a different rice since, as much as I love the nutty taste it has, it did not really suit this dish.
So where was the kecap in all this? Lashings of it were drizzled over the rice and I was very happy.
Progress: 55/500

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