I saw this recipe on Saturday Kitchen. It’s one from Rick Steins. It’s very unusual but I like it a lot. Okay before you go any further I will say that this recipe is quite complicated, not from a skills point of view but just the number of ingredients in it. That’s another thing, there are a lot of ingredients in the recipe that I’m not sure would be in everybody’s food cupboard. With all that said, it’s a really nice take on a rice stir fry. If you try it let me know how you get on.
For the Balinese spice paste (Base gede)
- ¾ tsp black peppercorns
- ¼ nutmeg, freshly grated
- 15g/½oz candle nuts, macadamia nuts, cashew nuts or roasted peanuts
- ½ tsp sesame seeds
- 30g/1oz shallots, peeled, roughly chopped
- 15g/½oz fresh root ginger, peeled, roughly chopped
- 20g/¾oz galangal (or extra ginger), peeled, roughly chopped
- 7g fresh turmeric, peeled, or ½ tsp ground turmeric
- 1½ fat lemongrass stalks, hard outer leaves removed, core chopped
- 10g/¼oz garlic
- 1 medium-hot red chilli, seeds removed, roughly chopped
- 2 red bird’s-eye chillies, roughly chopped
- ½ tsp shrimp paste
- 1½ tsp palm sugar
- ½ tsp salt
- 1½ tbsp vegetable oil
- ¼ lime, juice only
For the Indonesian stir-fried rice
- vegetable oil, for shallow frying
- 375g/13¼oz shallots, peeled, thinly sliced
- salt, to taste
- 300g/10½oz long grain rice
- 520ml/18¾fl oz water
- 100g/3½oz fine green beans, trimmed, cut into 2.5cm/1in pieces
- 20g/¾oz garlic, peeled, finely chopped
- 2 medium-hot red chillies, seeds removed, finely chopped
- 1 red bird’s-eye chilli, thinly sliced
- 1 medium carrot, peeled, thinly sliced
- 1 tbsp tomato purée
- 1 tbsp ketjap manis
- 250g/9oz cold, cooked leftover turkey, cut into small pieces
- 1 tbsp light soy sauce
- 8 spring onions, trimmed, thinly sliced
- 2 tbsp vegetable oil
- 4 large free-range eggs
- ¼ cucumber, sliced
- 2 medium-sized tomatoes, sliced
- ready-made prawn crackers
- spiced pickles
- For the Balinese spice paste, grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Transfer the mixture to a food processor, then add the remaining Balinese spice paste ingredients and blend to a very smooth paste.
- For the Indonesian stir-fried rice, heat enough vegetable oil to reach 1cm/½in up the sides of a large frying pan over a medium-high heat. When the oil is hot, add 175g/6¼oz of the sliced shallots and fry, stirring regularly, until the shallots are crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with a little salt, then set aside to cool. When cool, keep in an air-tight container.
- Pour the rice into a heavy-based, lidded saucepan 20cm/8in in diameter. Add the water and bring it quickly to the boil. Stir once, then cover the pan with a tight-fitting lid and reduce the heat to low, until the water is barely simmering. Simmer for 10 minutes, then remove the lid and fluff the grains of rice with a fork.
- Spread the steamed rice onto a baking tray. Set aside to cool (but do not refrigerate).
- Cook the beans in a pan of boiling, salted water for 2-3 minutes, or until just tender. Drain well, then refresh under cold water and set aside.
- Heat two tablespoons of vegetable oil in a wok (or large, deep frying pan) over a high heat, until just smoking. Add the remaining sliced shallots, the garlic, chillies and carrot and stir-fry for 2-3 minutes, or until the carrot is just tender.
- Stir in the Balinese spice paste and stir-fry for a further minute, then add the tomato purée and ketjap manis and stir-fry for 20-30 seconds.
- Add the cold turkey, cooked rice and blanched green beans and stir-fry over a high heat for 2-3 minutes, or until heated through. Add the soy sauce and spring onions and stir until well combined, then remove the pan from the heat. Set aside and keep warm.
- Just before serving, heat the oil in a large frying pan, crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking, spooning the hot oil over the yolks as they cook.
- To serve, spoon the Indonesian stir-fried rice into the centre of four warm serving plates. Sprinkle over the crisp fried shallots. Top each serving with a fried egg. Serve with baskets of prawn crackers and a plate of spiced pickles.