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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is one of my adopted recipes. I finally made it and it is really a full flavored dish. It does require a lot of prep but is so worth it. The intro from the psoting chef: This is one of the most popular and well known Indonesian rice dishes. I have tried many versions and I always come back to this one. Chicken can be substituted for the shrimp. Ingredients:
4 slices bacon |
1 cup red onion, finely diced |
1/2 cup celery, finely diced |
1/2 cup green onion, finely diced |
4 tablespoons grated carrots |
3 garlic cloves, finely chopped |
1 cup mushroom, chopped |
2 tablespoons soy sauce |
2 tablespoons fish sauce |
2 tablespoons catsup |
1 teaspoon brown sugar |
2 teaspoons crushed coriander seeds |
1 teaspoon white pepper |
1 teaspoon curry powder |
2 teaspoons sambal oelek |
1 cup basmati rice (can be done a day ahead) or 1 cup jasmine rice, cooked and cooled (can be done a day ahead) |
2 eggs, beaten |
4 green onions, chopped |
1/4 cup cilantro, chopped |
1 lb shrimp, peeled and deveined or 1 lb boneless skinless chicken breast, cut into bite-size pieces |
Directions:
1. Saute bacon, crumble and set aside.
2. To reserved bacon fat, add red onion, celery, green onions, carrot, garlic and mushrooms- saute until tender.
3. Add soy sauce, fish sauce, catsup, brown sugar, coriander seeds, white pepper, curry powder and sambal oelek- saute 1-2 minutes to let flavors develop.
4. Mix in cooled cooked rice- put pan aside and keep warm.
5. In another pan saute shrimp in 1 tbl oil, salt and pepper to taste, mix into rice.
6. In the same pan, add 1 tbl oil, add beaten eggs and cook to desired degree of doneness, Turn out egg like a crepe, cut into thin strips and reserve.
7. Heat rice mixture through, mixing until sufficiently hot, put rice on plates, sprinkle with bacon bits, green onion, cilantro and egg strips.
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