ingredients
- 11 (35 grams) red chilies
- 3 (15 grams) garlic cloves
- 6 (40 grams) shallots
- 1/2 teaspoon (2,5 gr) shrimp paste, toasted
- 1/2 tablespoon salt
- 1/2 teaspoon sugar
- 1/2 tablespoon sweet soy sauce (Indonesian brand is preferred)
- 1/2 tablespoon soy sauce
- 950 grams cooked rice
- 5 tablespoons cooking oil
condiments
- 1/4 cup fried shallots
- 1 (250 grams) cucumber, peeled and sliced
- 150 grams gnemon crackers, fried (emping)
- 50 grams red & white crackers (alternatively can be substituted with prawn crackers), fried
- 2 (30 grams) leeks, white and green part, finely chopped
- 10 grams chinese celery, finely chopped
- 125 grams chicken breast (cooked by pan-frying / deep-frying and shredded)
- 5 eggs, pan-fried into thin slices of omelette and cut thinly
- Shallots and chili pickles (recipe follows)
instructions
- Place chilies, garlic, shallots, salt, sugar and shrimp paste in a mortar and pound with the pestle to form a paste
- In a separate bowl, mix the soy sauce and sweet soy sauce with the rice, stir well
- Heat cooking oil in a wok till smoky. Add the paste and stir fry for 2 minutes, until the color turned slightly brownish and fragrant
- Add rice, breaking any lumps, until all ingredients are combined evenly and the rice is heated through. This will take 15 to 20 minutes
- Adjust the seasoning by adding more salt if needed and toss in chopped celery and leek. Cook for another 3 minutes
- Serve garnished with fried shallots and other condiments
