The ketjap manis is crucial to the taste of this dish and should not be substituted with anything else (such as soy sauce and sugar). The day before: Marinate 400 – 500 g of meat cut into slices or strips with a cup of ketjap manis, 2 -3 cloves of pressed garlic and a medium-sized onion cut into very fine cubes in the refrigerator. Next day: Cook long grain rice according to package directions, stirring occasionally as it cools to keep it loose and not stick together. If desired, it can be seasoned with some Chinese seasoning. Remove meat from marinade and pat dry. Pour marinade through a strainer into a bowl and reserve. Thoroughly drain contents of colander (onions and garlic) and reserve as well. Rinse bell bell pepper, clean and cut into not too small pieces. Beat the eggs with 1 tsp of ketjap asin or soy sauce and some pepper.
Make one or more very thin omelets in a pan with a little oil.
Cut these into strips and keep warm. If desired, provide other vegetables cut into small pieces but not more than 200 g in total. Heat oil strongly in a frying pan or wok until it smokes.
Add bell bell pepper (and carrots, if desired) to pan and stir until vegetables begin to color. Don’t be afraid to let the bell bell pepper have a few black spots… Add meat and stir until meat is half cooked. Reduce heat. Add the onion and garlic mixture from the marinade.
Add remaining vegetables according to cooking time and continue stirring.
Raw shrimp can be added at this point. Add rice, stir.
Add marinade and at this point cooked shrimp or prawns, stir until everything is warmed through.
Transfer to a platter, garnish with the ice cream strips, sprinkle with finely chopped spring onions if desired. Serve with sambal oelek or nasi goreng so everyone can season to their own taste. Serve with freshly baked crab bread (Krupuk) and a spicy cucumber salad with peanuts.
Tip:
Shrimp with ketjap butter, prepared in a separate pan like this, tastes best with this: Heat 3 tablespoons butter with 3 tablespoons ketjap manis and 1 tablespoon freshly squeezed lime juice in a pan. Add 1 – 2 packages of defrosted, raw, deveined frozen shrimp without heads and shells (drained weight 225 g each) and cook slowly over low heat, stirring.
Pour the broth over the finished skillet dish placed on a serving platter.
If you don’t like shrimp, you should still prepare the ketjap butter (double the amount if necessary) and pour it over the skillet dish to round out the flavor and to keep it from being too dry. You make sambal nasi goreng yourself from 1 tbsp.
tomato paste, 2 tbsp.
totally crushed ready fried onions, 1 tbsp.
ketjap manis, 1 tbsp.
ketjap asin or soy sauce and 1 tbsp.
melted butter.
Season with 1 tsp. shrimp paste, a little each of finely chopped lemongrass or lemongrass powder, ginger or ginger powder, palm sugar or brown sugar. Put everything in the blender and puree.
Then mix with 1 tsp of sambal oelek (more if desired).
In the refrigerator, this paste will keep for at least 1 week.
