Also important is to make sure the rice is cooked and cooled. It dries as it cools and the dry rice takes in all the flavours so much better. Kecap Manis is like a sweeter soy sauce which is found in many supermarkets now and it is the flavour of this and the shrimp paste that gives it its unique flavour.
This lovely Indonesian recipe is a firm favourite in our house!
Ingredients: (Serves 4)
Paste:
1/2 small onion or two shallots, chopped
1 stick lemongrass, sliced
2 red birds eye chillies
1 inch piece ginger
3 cloves garlic
2 tsp tomato puree
1 tsp shrimp paste
1 tbsp brown sugar
20g peanuts
1 tbsp water
Rice:
2 tbsp oil
1 cup rice, cooked and cooled
some leftover cooked pork, chopped
2 eggs, beaten
1 tbsp fish sauce
3 tbsp kecap manis
juice of 1 lime
Toppings:
2-3 spring onions (scallions)
2 cloves garlic (sliced)
handful peanuts
4 eggs
Method:
Put all of the paste ingredients into a food processor and blend to a paste. Prepare the toppings; shred the spring onion and put into some cold water, crisp fry some garlic slices, chop a handful of peanuts and put to one side. Its good to have this all ready as the dish takes minutes to cook.
Heat the oil in a wok and add the paste, stir frying for about 5 minutes to release the aromas. Then add the rice and stir well. Push the rice to the sides of the wok and pour two beaten eggs in the middle. It will cook in about 30 seconds and when it has, chop it up and mix in well with the rice.
Add the pork, kecap manis, fish sauce and lime juice. Stir well. Fry the eggs to a sunny side up.
Serve on a plate, topped with the scallions, peanuts, crispy garlic and topped with a fried egg. If you have, a drizzle of sriracha (or any hot sauce) is delicious!
