Rachel's Husband here.
I found this recipe on a website, and the recipe is a bit different than the one that I grew up on, but this one does look good too. Mine was
Cook 3 cups rice
Sautee 1 medium onion
brown 1lb pork
mix with as much ketjap manis as the rice with soak.
Eat with one, two or three eggs on top.
for the vegi-bites out there (me now being one) just switch out the pork from tofu or other veggies. and check out this one too. My great aunt went to my parents place a while back, and from what I heard, hers, being a bit more authentic as she still lives in Harlem, Netherlands, is more like this.
Happy eatings.
NASI GORENG (Indonesian fried rice)
The first bite might take your head off, but after that the warm glow of Sriracha, tempered by the sweetness of kecap manis, will be positively addicting. Just ask my friends Bob and Bev, who aren't super-spicy-food lovers; they taste-tested this recipe and couldn't stop eating it. Note: this recipe calls for cold cooked rice, which can be made up to a week ahead of time; or, buy steamed rice from a Chinese restaurant, and chill it. Serves 4-5 as a side dish; can be doubled.
2 Tbsp canola oil
10 large shrimp (21-25 size), peeled, deveined, sliced in half length-wise
1 garlic clove, minced
1-1/2 cups storebought cole slaw mix (or 1-1/4 cups shredded green cabbage plus 1/4 cup shredded carrot)
1 cup shredded cooked chicken (I used rotisserie chicken from the supermarket)
1 egg, lightly beaten
3 cups cooked long-grain or basmati rice, cold
2 Tbsp kecap manis
1/2 tsp sesame oil
1 Tbsp Sriracha (or less, to taste)
In a wok, heat the oil over high heat. Add the shrimp, garlic and cole slaw mix, and stir fry for 2 minutes. Add the chicken, and cook for an additional 2 minutes or until the shrimp are pink and curled. Push the mixture to one side, and pour in the beaten egg. Let cook 1 minute or until just set. Add the rice, and stir all together, chopping up the rice clumps and the egg with a wooden spoon. Stir in the kecap, sesame oil and Sriracha, and stir to combine all ingredients. Serve hot.
