Wednesday, December 31, 2008
One of the most popular and best-known Indonesian dishes, this is a marvellous way to use up leftover rice, chicken and meats such as pork. Recipe serves 4-6.
1 3/4 cups basmati rice (dry weight), cooked and cooled
2 tablespoons water
7 tablespoons sunflower oil
8 ounces (250 g) pork fillet or fillet of beef
2-3 fresh red chilies, seeded and sliced
1/2 inch (1 cm) cube terasi (blachan)
2 garlic cloves, crushed
1 onion, sliced
4 ounces (125 g) cooked, peeled shrimp (prawns)
8 ounces (250 g) cooked chicken, chopped
2 tablespoons dark soy sauce
Salt and freshly ground black pepper
Deep-fried onions, to garnish
1. Separate the grains of the cold, cooked rice with a fork. Cover and set aside until needed.
2. Beat the eggs with the water and a little seasoning. Heat 1 tablespoon of the oil in a frying pan, pour in about half the mixture and cook until set, without stirring. Roll up the omelet, slide it on to a plate, cut into strips and set aside. Make another omelet in the same way.
3. Cut the pork or beef fillet into neat strips. Finely shred one of the chilies and set aside. Put the terasi into a food processor, add the remaining chili, the garlic and the onion. Process to a paste.
4. Heat the remaining oil in a wok. Fry the paste, without browning, until it gives off a spicey aroma. Add the strips of pork or beef and toss the meat over the heat, to seal in the juices. Cook the meat in the wok for about 2 minutes, stirring constantly.
5. Add the shrimp, cook for 2 minutes, then add the chicken, rice and soy sauce, with salt and pepper to taste, stirring constantly. Serve in individual bowls, garnished with omelet strips, shredded chili and deep-fried onions.
Tip: Make the terasi paste using a pestle and mortar, if you prefer.