Fried rice Ibu Winda style

Ingredients for 2 servings:

• 3 tbsp coconut oil
• 100 g long grain rice
• 180 ml water
• 1 tbsp rice vinegar, 4% acid
• 2 tbsp butter
• 4 g instant chicken broth
• 100 g chicken
• 2 shiitake mushrooms, dried
• ½ carrot(s)
• 2 spring onions
• 6 small onions, red
• 2 garlic cloves, fresh
• 5 g shrimp paste
• 2 stalks of celery greens with leaves, fresh or frozen
• 100 g soy sprouts
• ¼ pumpkin (labu jepang) or kohlrabi
• 60 g coconut meat, fresh
• 1 tbsp soy sauce, sweet
• 2 tbsp soy sauce, salty
• 1 liter Sambal Macadamia-Tomato, in my recipes
• 2 kaffir lime leaves
• 4 cucumber slices
• 500 ml peanut oil for frying
• 4 slice(s) crab bread (Krupuk)
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Nasi Goreng Istimewa ala Ibu Winda, Senggigi, Lombok, Indonesia

Wash the rice and cook with 180 ml water, chicken stock, rice vinegar, and butter. Stir occasionally to prevent burning. Remove the pot from the heat after about 20 minutes and let the rice swell. Soak the shiitake mushrooms and then cut into pieces. Cut the chicken into strips. Wash all the ingredients, from the carrot to the celery, cut into thin strips, and halve them. Wash, peel, and halve the Labu Jepang, cut off one or two slices, and cut into small pieces. Wash the soybeans and leave them whole. Use desiccated coconut from a frozen store or grate fresh from a coconut. Grate off the brown outer layer and discard. Use only the white flesh. Grate this coarsely. These grated pieces freeze well. Remove the stem and the tough center of the kaffir lime leaves and cut the leaves into thin strips. Heat a wok, add the coconut oil, and heat until very hot. Toast the coconut flakes until they begin to brown. Then fry the chicken until crisp and remove from the pan. Add the shrimp paste to the pan and all the ingredients, from carrot to Labu Jepang, and cook for two to three minutes, stirring constantly, until translucent. Add the rice to the mixture and mix well. Season with the soy sauce and sambal. Finally, stir in the bean sprouts, celery pieces, and chicken. Let it simmer over low heat for 2 to 3 minutes. Clean the wok. Add the frying oil and heat it up to high. Fry four slices of krupuk one after the other. Garnish the Nasi Goreng Istimewa with krupuk, cucumber slices, lime strips, flowers, and leaves, and serve with other dishes. As a side dish: a bowl of Sambal Raja Airlangga or Sambal Bajak Y&Y (in my recipes).