| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Indo |
Ethnic, Poultry, Rice, Top ten, Indonesian |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice; boiled and drained |
| 2 |
tb |
Vegetable oil |
| 3 |
|
Eggs |
| 1 |
md |
Onion; diced |
| 2 |
|
Green chiles; diced |
| 1 |
|
Clove garlic; diced |
| 1 |
md |
Leek; finely sliced |
| 1 |
ts |
Coriander |
| 1 |
ts |
Cumin |
| 1/2 |
c |
Chicken; sliced crosswise |
| 1/4 |
c |
Shrimp |
| 3 |
tb |
Ketjap manis |
INSTRUCTIONS
Set cooked rice aside. Beat eggs and make into omelette; slice into strips
and set aside. Heat oil in wok; add onion, leek, garlic and chilie's. Fry
until onion is soft. Add coriander and cumin; stir. Add sliced chicken and
shrimp to mixture and stir-fry until well mixed and chicken is done. Add
rice, ketjap manis and omelet strips and cook a further 5 minutes. Serve
hot. Delicious with hot peanut sauce.
NOTES : Ketjap Manis is Indonesian Sweet Soya Sauce and quite distinctive
in taste. Chicken should be thinly sliced. Eggbeaters may be substituted
for fresh eggs to lower cholesterol in this recipe.
Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill
& Leilani Devries <devriesb@cyberbeach.net> on Aug 29, 1997
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