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This dish is one of the most
familiar and well-known Indonesian dishes. This is a marvelous way
to use up leftover rice, chicken, and vegetables. It is important
that the rice is cold and the grains separate before adding the
other ingredients, so it's best to cook the rice the day before.
Ingredients
- cooked rice - 350g/12 oz (you
can use leftover rice)
- garlic - 2 cloves, crushed
- onion - 1 sliced
- pork/beef/chicken fillet -
225g/8 oz
- cooked prawns - 115g/4 oz,
peeled
- terasi - ½ in cubes
- dark soy sauce - 2 tbsp, or
tomato ketchup - 3-4 tbsp
- water - 2 tbsp
- eggs - 2
- oil - 7 tbsp
- fresh red chilies - 2-3, seeded
and sliced
- black pepper and salt
- deep-fried onions, coriander
sprigs and celery leaves
Method
- Beat the eggs with seasoning and
the water and make 2-3 omelets in a frying pan. Roll up each
omelet and cut in strips when cold. Set aside.
- Cut the beef or pork into neat
strips and put the meat, prawns in separate bowls. Then shred one
of the chilies and reserve it.
- Place the terasi, with the
remaining chilies, onion and garlic in the food processor and
grind to a paste.
- Fry the paste in the hot oil
(without browning) until it give off a rich and spicy aroma.
- Add the meat, tossing the meat
all the time to seal in the juices. Cook for 2 minutes and
stirring constantly.
- Add the prawns, and cook for 2
minutes and then stir in the rice, dark soy sauce and seasoning.
Stir all the time to keep the rice light and fluffy. Prevent it
from sticking.
- Turn on to a hot dish and
garnish with the omelet strips, shredded chilies, deep-fried
onions, coriander sprigs and celery leaves. Serves 4-6.
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