Recipe by PaulaG
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."
- 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 See How It's Made
- Saute bacon, crumble and set aside.
- To reserved bacon fat, add red onion, celery, green onions, carrot, garlic and mushrooms- saute until tender.
- 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.
- Mix in cooled cooked rice- put pan aside and keep warm.
- In another pan saute shrimp in 1 tbl oil, salt and pepper to taste, mix into rice.
- 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.
- Heat rice mixture through, mixing until sufficiently hot, put rice on plates, sprinkle with bacon bits, green onion, cilantro and egg strips.