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To make the Indonesian chilli paste, put all the ingredients into a food processor with 1 tbsp of cold water and blend until smooth. Than heat 1 bowl of oil in the pan and add paste into pan, cook gently for 10 minutes until the chilli paste cooked properly.
Heat 2 tbsp of the vegetable oil in a wok or frying pan until hot and marinate the chicken tika with chilli paste( 1tsp), egg(10 gr), corn flour(3 tbsp) ,salt and fry the chicken pieces until well browned and crispy.
Reduce the heat to low, add the remaining tbsp of oil and put 1 tbsp of chilli paste, shredded chicken and dice of boiled shrimp. Tip in the rice, turn up the heat and cook for 3 minutes.
Push the rice up the sides of the pan and pour the beaten egg into the middle. Once the egg has set, chop into pieces in the pan and mix through the rice.
Add the kecap manis,oyster souce, dark soya souce, and a little seasoning, and cook for 2-3 minutes or until piping hot.
To serve, scatter over the spring onions and crispy shallots, and serve with a fried egg on the top and fried shrimp cracker, sliced cucumber and tomato on the side.
Enjoy from a range of Continental, Indian, Asian and Middle Eastern cuisine as we perfect at “presenting the world to your plate”.