Summary

Ingredients

• 2 port. Rice, cooked, from the day before
• 20 g turmeric, fresh or frozen
• 15 g alanal, fresh or frozen
• 15 g iner, fresh or frozen
• 5 g shrimp paste (terasi)
• 2 chilli pepper (s), curly, long, thin, red (cabe keriting merah)
• 4 hot peppers, red, long
• 30 g carrot (s), cut into strips
• 8 tablespoon peanut oil
• 1 pinch clove powder
• 1 pinch coriander powder
• 4 g chicken broth, instant
• 1 tablespoon fish sauce, light (kecap ikan)

To garnish:

• 4 small chilli pepper (s), red
• Flowers and leaves

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Instructions

1. If fresh ingredients are available, wash, peel and roughly chop the turmeric, galangal and ginger. Wash the curly chillies, remove the stems and cut them into thirds. Otherwise, let all frozen ingredients thaw.
2. Finely chop the shrimp paste together with the previously prepared ingredients in a cutter, e.g. moulinette. Wash the peppers, remove the stem, cut in half and remove the seeds. Cut the pods lengthways into very thin strips. Wash and peel one carrot and cut approx. 30 g fine strips with a julienne cutter.
3. Heat a medium-sized pan, add the peanut oil and let it get hot. Add the finely chopped ingredients from the cutter and briefly toast, then add the rice and mix everything vigorously and fry. Add the clove powder, coriander powder, chicken stock and the fish sauce. Mix vigorously. Add the thin pepper strips and the carrot julienne, mix in and fry for three minutes.
4. Garnish and serve hot, possibly with other ingredients.
5. This recipe is a remnant recycling recipe, in which essentially existing or easily obtainable ingredients are used. In special Yellow Rice restaurants, special spice ingredients are used when rice is cooked. This rice tastes, well how should I put it, like from another universe.