Indonesian-Style Macaroni with Spicy Ground Beef and Fried Egg

Cook the macaroni in a big pot with boiling water and the bouillon cube. When ready, drain and rinse under cold water. Set it aside.
1 cube vegetable stock, 1 pound macaroni
In a large wok or frying pan, heat 1 tablespoon of sunflower oil. Add the onion and garlic and cook until soft.
2 tablespoons sunflower oil, 1 onion, 3 cloves garlic
Add the sambal, brown sugar, five-spice, tomato paste, and trassi. Stir for a minute until it smells nice.
1 teaspoon sambal oelek, 1 tablespoon dark brown sugar, 1 tablespoon tomato paste, ½ teaspoon Chinese five-spice powder, ¼ teaspoon trassi
Add the ground beef and cook until it’s brown and crumbly.
1 pound ground beef
Now add the kecap Manis, kecap Asin, and sesame oil. Let everything simmer so the flavors mix well.
4 tablespoons Kecap Manis, 2 tablespoons kecap asin, 1 tablespoon sesame oil
Add the vegetables and stir-fry for about 5 minutes. You can cook them longer or shorter depending on how crunchy you like them.
1 pound stir-fry vegetables
Add the cooked macaroni to the pan and mix well. Make sure everything is hot.
In a separate pan, heat the rest of the oil and fry the eggs the way you like them.
4 eggs
Scoop the macaroni into bowls or onto plates, top each with a fried egg, and sprinkle with fried onions.