Balinese fried rice
Feasts are an important feature of Balinese family and community life. For temple festivals an entire community prepares foods and offerings. pork (a largely forbidden food in the rest of indonesia, where the population is mostly Moslem) is festive food in Bali, with babi guling, roast suckling pig, the usual feast centrepiece.
Ingredients
500 g (1 lb) raw prawns
2 teaspoons oil
2 eggs
2 medium onions, chopped
2 cloves garlic
3 tablespoons oil, extra
1/4 teaspoon shrimp paste
125 g (4 oz) rump steak, finely sliced
1 cooked chicken breast, finely sliced
1½ cups (300 g/9⅔ oz) long-grain rice, cooked and cooled
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sambal oelek
1 tablespoon tomato paste (tomato purée, double concentrate)
6 spring onions, finely chopped
sliced cucumber, to garnish
Method
Step 1
Peel and devein the prawns; chop the meat.
Step 2
Heat the oil in a wok or heavy-based pan. Lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and cook over moderately high heat, pulling the cooked edges of the egg towards the centre. When set, transfer the omelette to a plate, cool, and cut into fine strips. Set aside.
Step 3
Place the onion and garlic in a food processor and process until finely chopped.
Step 4
Heat the extra oil in the wok; add the onion mixture and cook over medium heat, stirring frequently until it has reduced in volume and is translucent. Add the shrimp paste and cook a further minute. Add the prawns and steak and cook over high heat for 3 minutes. Add the cooked chicken and rice and toss until heated.
Step 5
Combine the soy sauce, fish sauce, sambal oelek, tomato paste and spring onion and add to the rice mixture. Mix well. Remove the rice from the heat and transfer to a serving platter. Top with the omelette strips and garnish with sliced cucumber.
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