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Indonesian Stir Fried Rice

Serves: Makes 4 servings

Ingredients:

  • 2 cups Basmati rice (cooked following the instruction on the package)
  • 1 onion
  • 1 medium carrot
  • 1 leek
  • 4 oz. Napa cabbage
  • 1 chili pepper
  • 4 cloves garlic
  • 12 oz. chicken thighs
  • 1½ shrimp paste (trasi)
  • 1 inch Laos
  • 1½ tsp. ground coriander
  • 1½ tsp. ground cumin
  • 3 tbs. sunflower oil
  • 4 tbs. ketjap manis
  • 1 tbs. soy sauce
  • 4 eggs


Procedures:

Peel the onion, half the onion and cut into thin slices. Set aside. Peel the carrot and cut into ¼-inch cubes. Set aside. Slice the leek into ⅛-inch thick slices, wash thoroughly. Set aside. Slice the cabbage as thin as possible, wash thoroughly. Set aside. Half the chili pepper, remove seeds and cut into thin slices. Set aside. Peel the garlic. Set aside. Peel the Laos and mince coarsely. Set aside. In a mortar and pestle mix garlic, Laos, chili pepper, shrimp pate, coriander and cumin into a paste. Cut the chicken thighs into 1 inch cubes. Set aside. Preheat the perfect pan gradually to high heat. Add sunflower oil, onion, carrot, leek and cabbage and stir for one minute. Add paste and stir for two minutes. Add chicken and stir for two minutes. Add rice, soy sauce and ketjap manis and stir until the chicken is cooked.

Serve with a fried egg on top of the Indonesian stirred fried rice.

Zwilling J.A. Henckels

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