Ingredients:
- 1 leek, cut in small rings
- 2 onions, minced
- 2 cloves of garlic, pressed
- 2 teaspoons sambal ulek
- 1 teaspoon curry powder
- ½ teaspoon djahé (ground ginger root)
- ½ tl ketoembar (ground coriander/cilantro seeds)
- a small piece of trassi udang
- about 300 grams / 10 ½ oz. of fried meat, cubed (pork or chicken).
- 2-3 cups / 400 grams of boiled (brown) rice
- 1 egg
- dash of kecap manis
Directions:
Heat three tablespoons of peanut oil in a hot wok, make sure to add it from the side of the wok, otherwise it evaporates easily because of the heat. Stir fry all vegetables quickly with the spices and add the egg and keep stirring. After this you can add the meat. Sometimes I use spiced tofu instead of meat. When everything is mixed and heated well, add the boiled rice. Fry it through for a short while and your dish is ready.
Serve with peanut sauce (sateh) and krupuk (prawn crackers). Most people over here buy krupuk udang, but I myself prefer opak pedis (cassave crackers), because they are spicier and have less calories. You can also serve with atjar tjampur and put a slice of ham and a fried egg on top of the dish when it’s being served on the plate.
Link:
- Bron source of the picture I used in this post.
- Easy: buy ready made seasonings. The most popular brand in the Netherlands is Conimex.
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