John Myers
Contents
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Ingredients
For the sambal:
- 180 g Coconut water
- 1 tsp Chicken broth, Kraft bouillon
- 3 small Red onions
- 3 tbsp Sunflower oil
- 4 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 4 medium sized Tomatoes, fully ripe
- 1 Hot peppers, red, long, mild
- 1 smaller Chilli, red, (cabe rawit merah)
- 1 tsp Salt
- 2 small Limes
To garnish:
- 2 small Select cabbage flowers or other edible flowers as an alternative
Instructions
Cooking rice:
- Cap the small, red onions at both ends, peel and cut into thin slices approx. 2 mm. Wash the rice and drain well in the sieve. Bring to the boil with the coconut water, the chicken stock and the onion slices, add 1 tablespoon of the sunflower oil and then reduce the heat supply. Simmer with the lid on for about 12 minutes until all the water has been absorbed. Remove from heat and let mature with lid until ready to use.
Scrambled eggs:
- Whisk the eggs with the chicken stock and pepper and fry with 1 tbsp of the sunflower oil to the scrambled eggs. Remove from heat and chop larger pieces.
The sambal:
- For the sambal, wash, peel and quarter the tomatoes and remove the green stalk. Core 8 quarters and cut in half crosswise. Crush the other two like the rest of the ingredients for the mortar. Wash the peppers and the chilli and cut into small pieces. Leave the grains and discard the stems. Wash both limes. Halve the smaller of the two diagonally and use it to decorate. Cut off the other lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances). Coarsely crush 8 tomato pieces with the grains together with the chopped ingredients, the salt and the lime juice in a mortar to a puree. Mix the sambalmus with the pitted tomato pieces.
Fry rice:
- Stir the rice with 1 tbsp sunflower oil for 3 minutes, then mix in the scrambled eggs and stir-fry for 1 minute.
Garnish and serve:
- Spread the fried rice on the serving bowls, garnish with the cauliflower. In the middle, form a kind of poppy flower with the sambal and the lime halves and serve as a main course with other side dishes.
Annotation:
- In Asia, rice is generally a main course and all other ingredients are side dishes (Lalapan).
