Gabi's Indonesian-inspired pan

Ingredients for 4 servings:

• 1 cup of rice (long grain), 1 bag will also work
• 500 g meat, e.g. turkey, chicken, lean pork, beef steak, mixed as desired
• 1 cup soy sauce (ketjap manis), sweet Indonesian
• 3 garlic cloves
• 1 m.-sized onion(s)
• 1 large red bell pepper(s) or 2 small red and green bell peppers
• 2 m.-sized eggs
• 1 tsp soy sauce (Ketjap Asin), alternatively soy sauce
• 200 g vegetables (e.g. frozen peas, Chinese cabbage, leeks, finely chopped carrots…)
• 450 g shrimp(s), cleaned, nB less
• 3 tbsp butter
• 3 tbsp Soy sauce (Ketjap manis)
• 1 tbsp lime juice, freshly squeezed, alternatively lemon juice
• Spice mix (Sambal Nasi Goreng), alternatively Sambal Oelek
• Salt
• n. B. spice mix (Chinese spice)
• e.g. chips (Krupuk)
• e.g. spring onion(s)
• Oil, for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 10 minutes

a kind of Nasi Goreng de luxe

The ketjap manis is crucial to the flavor of this dish and should not be replaced with anything else (such as soy sauce and sugar). The day before: Marinate 400–500 g of sliced ​​or stripped meat with a cup of ketjap manis, 2–3 crushed garlic cloves, and a finely diced medium-sized onion in the refrigerator. The next day: Cook the long-grain rice according to the package instructions, stirring occasionally while it cools so it stays fluffy and doesn’t stick together. If desired, it can be seasoned with a little Chinese spice. Remove the meat from the marinade and pat dry. Pour the marinade through a sieve into a bowl and set aside. Drain the contents of the sieve (onions and garlic) thoroughly and set aside. Rinse and clean the bell peppers, then cut them into fairly small pieces. Whisk the eggs with 1 teaspoon of ketjap asin or soy sauce and a little pepper. Make one or more very thin omelets in a pan with a little oil. Cut these into strips and keep warm. If desired, add additional chopped vegetables, but no more than 200g in total. Heat the oil in a pan or wok until it is smoking hot. Add the peppers (and carrots if desired) to the pan and stir until the vegetables take on color. The peppers can have a few black spots. Add the meat and stir until the meat is half cooked. Reduce the heat. Add the onion and garlic mixture from the marinade. Add the remaining vegetables according to their cooking time and continue stirring. Raw shrimp can be added at this point. Add the rice and stir. Add the marinade and the cooked shrimp or prawns, stirring until everything is heated through. Transfer to a platter, garnish with the egg strips, and sprinkle with finely chopped spring onions if desired. Serve with sambal oelek or nasi goreng so that everyone can season to their own taste. Serve with freshly baked crab bread (krupuk) and a spicy cucumber salad with peanuts. Tip: This dish tastes best with shrimp with ketjap butter, prepared in a separate pan as follows: Heat 3 tablespoons of butter with 3 tablespoons of ketjap manis and 1 tablespoon of freshly squeezed lime juice in a pan. Add 1-2 packages of thawed, raw, deveined, headless, shelled, frozen shrimp (drained weight 225 g each) and cook slowly over low heat, stirring occasionally. Pour the broth over the finished stir-fry, which has been placed on a serving platter. If you don’t like shrimp, you can still prepare the ketjap butter (double the amount if necessary) and drizzle it over the stir-fry to round out the flavor and prevent it from becoming too dry. Sambal Nasi Goreng is made from 1 tablespoon of tomato paste, 2 tablespoons of mashed fried onions, 1 tablespoon of ketjap manis, 1 tablespoon of ketjap asin or soy sauce, and 1 tablespoon of melted butter. Season to taste with 1 pinch of shrimp paste, a little each of finely chopped lemongrass or lemongrass powder, ginger or ginger powder, palm sugar or brown sugar. Place everything in a blender and puree. Then add 1 teaspoon of sambal oelek (more if desired). This paste will keep in the refrigerator for at least 1 week.