| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Meat (almost anything goes; I use pork but the muslims use beef); cut in 1/2" cubes. |
| 1 |
c |
Chopped onions |
| 2 |
|
Chopped garlic cloves |
| 3 |
tb |
Sambal ulek (or chopped/crushed fresh red chile) |
| 6 |
tb |
Ketjap manis (sweet soy sauce). If you don't have that available; you can replace it with 5 tbs ordinary soy sauce and 2 tbs sugar. |
| 2 |
tb |
Vegetable oil; (2 to 4) |
| 2 |
lb |
Cooked white rice; (2 to 3) |
|
|
Salt |
INSTRUCTIONS
Recipe By: Timo Metzemakers via Chile-heads
Heat oil in a deep-fryer, pot, or wok. Deep fry the meat until the outside
of the cubes starts to turn light brown. Add the onions and the garlic,
and reduce the heat. When the onions become light brown, add the crushed
chile and the soy sauce. Fry the mixture at medium-low heat for five
minutes, then add the rice, and mix well. Reduce the heat and cook for
15-20 minutes, stirring occasionally. Taste and add salt if necessary.
Serve with pickled chiles, omelette, and prawn crackers. Timo. Posted to
CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 22:56:42 -0400
From: kmeade@ids2.idsonline.com (The Meades)
CHILE-HEADS DIGEST V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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