Ingredients: Serves 4
2 cups Jasmine rice 2 tsp Belacan shrimp paste (opt.) 4 eschalots, finely diced 5 cloves garlic, minced 1 small red chilli, seeded and diced ¼ cup vegetable oil 2 Tbsp kecap manis 1 tsp caster sugar 1 bunch coriander leaves, chopped 4 eggs sliced green shallots, shredded lettuce, diced tomatoes and roasted peanuts, to serve
1 Preheat oven to 180°C. Rinse the rice thoroughly under running water. Combine the rice in a medium saucepan with 3 cups cold water. Set over a high heat and bring to a boil. Once craters appear, turn the heat to low, fit the lid and cook for 3 minutes, Turn the heat off, stand for 15 minutes, then fluff with a fork. 2 If using, wrap the shrimp paste in a piece of foil and bake for 10 minutes, until aromatic. Transfer to a mortar with the eschalots, garlic and chilli, then pound until smooth. 3 Heat 2 Tbsp oil in a wok over a high heat and cook the flavour paste for 2 minutes, until aromatic, then add the rice and remaining oil and continue cooking. When the rice begins to stick, add the kecap manis, sugar and coriander. Remove from the heat.
4 Fry the eggs in a pan, to sunnyside up, then serve the rice topped with the egg, and with shallots, lettuce, tomatoes and peanuts alongside.