Leftover rice fried with classic bumbu paste, served with satay, fried chicken, egg, vegetables and traditional crackers.
1. To make satay ayam, mix all ingredients, refrigerate and marinate for a minimum of 4 hours; skewer chicken on satay sticks, preheat oil and fry for a few minutes until golden brown, then set aside.
2. To make bumbu paste, grind shallots, garlic, red chillies, fermented dried shrimp paste and bird’s eye chillies in mixer grinder. Heat the oil and sauté bumbu for about 5 minutes on gentle heat.
3. Once the sautéed bumbu becomes slightly dry, add the rice, raise the temperature and stir fry.
4. Season with sweet soy sauce, salt and pepper to taste, stirring and tossing the rice constantly to achieve the best texture. Once done, spoon rice on to serving dishes and garnish as desired.
- 500g Chicken, diced
- 60ml Sweet Soy Sauce (Kecap Manis)
- 1 tsp Kalamansi Lime, juice only
- a pinch Turmeric Powder
- Salt and Sugar as desired
- Vegetable Oil as desired
- 5 Shallots
- 3 cloves Garlic
- 5 Red Chillies
- 1/2 tsp Fermented Dried Shrimp Paste (Belacan or Teras)
- 5 Bird’s Eye Chillies (Chili Padi)
- 600g Rice, cooked and left in fridge overnight
- 2 tbsp, or as desired Sweet Soy Sauce (Kecap Manis)
- 5 tbsp Vegetable Oil
- Ayam Goreng Istimewa as desired
- Fried Egg as desired
- Spring Onions, sliced as desired
- Cucumber, sliced as desired
- Tomatoes, sliced as desired
- Emping (Melinjo) Crackers as desired
- Prawn Crackers as desired