Spicy yellow rice "Dewi Sri"

Ingredients for 2 servings:

• 2 servings of cooked rice from the day before
• 20 g turmeric, fresh or frozen
• 15 g galangal, fresh or frozen
• 15 g ginger, fresh or frozen
• 5 g shrimp paste (terasi)
• 2 chili peppers, curly, long, thin, red (cabe keriting merah)
• 4 Pepper, red, long
• 30 g carrot(s), cut into strips
• 8 tbsp peanut oil
• 1 tsp. clove powder
• 1 pinch of coriander powder
• 4 g instant chicken broth
• 1 tbsp light fish sauce (kecap ikan)
• 4 small red chili peppers
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Bali, Indonesia, original title: nasi kunyit bumbuh dan pedas “Dewi Sri”

If you have fresh ingredients, wash, peel, and coarsely chop the turmeric, galangal, and ginger. Wash the curly chilies, remove the stems, and cut them into thirds crosswise. Otherwise, let all frozen ingredients thaw slightly. Finely chop the shrimp paste along with the previously prepared ingredients in a food processor, such as a Moulinette. Wash the peppers, remove the stems, halve, and remove the seeds. Cut the peppers lengthwise into very thin strips. Wash and peel a carrot, and use a julienne cutter to cut about 30g of thin strips. Heat a medium-sized pan, add the peanut oil, and let it heat up. Add the finely chopped ingredients from the cutter and toast briefly, then add the rice and mix everything thoroughly and fry. Add the clove powder, coriander powder, chicken stock, and fish sauce. Mix thoroughly. Add the thin pepper strips and the julienne carrot, stir-fry, and fry for three minutes. Garnish and serve hot, perhaps with other ingredients. This recipe is a leftover recipe, using mostly ingredients that are readily available or readily available. In special “yellow rice” restaurants, special spices are used during the rice cooking process. This rice tastes, well, how should I put it, like it’s from another universe.