Preparation time: 25 minutes
Total cooking time: 15 minutes
Servings: 4 to 6
Ingredients:
- Seeded 5-8 long red chillies, chopped
- 2 teaspoons shrimp paste
- 8 cloves garlic, minced
- Oil, for cooking
- 2 eggs, lightly beaten
- 350 g chicken fillet, cut into strips (12 oz.)
- 200g (6 1 / 2 ounces) peeled raw shrimp, deveined
- 8 cups (1.5kg/3lb) cooked rice
- 1 / 3 cup (80ml/23/4 fl oz.) Kecap Manis
- 1 / 3Cup (80ml/23/4 fl oz.) Soy Sauce
- 2 small Lebanese cucumbers, finely chopped
- 1 large tomato, chopped
- Lime wedges to serve
Directions:
1. Mix, shrimp paste chilli and garlic in a food processor until the mixture is a paste.
2. Heat the wok until hot, add 1 tablespoon oil and swirl around to coat side. Then add the eggs and a wok with chan, press the edges of the egg to the wok for themmake a big omelette. Cook for about 1 minute or so about the kind of medium heat, then turn and cook other side for another minute. Then remove from the wok to cool before cutting and cut into thin strips.
3. Then heat the wok, add 1 tablespoon oil and fry all the chicken and half the chili paste over high heat until all the chicken is cooked well. Then remove the chicken from the wok.
4. Heat the wok, add 1 tablespoon of oil andSaute the shrimp and remaining chili paste and cook until the shrimp become good. Then remove from wok and set aside.
5. Heat the wok, add 1 tablespoon of oil and the cooked rice, and throw them constantly over medium heat for about like 4 or 5 minutes, or until the rice is heated. Manis kecap and then add the soy sauce, and throw them constantly until the rice is coated with the sauce. Then return all the chicken and shrimpWok and toss until well heated through. Season with salt and freshly cracked. Then we can give a deep bowl with strips of omelette, to transfer the cucumber and tomato. Serve immediately with lime wedges.
Nutritional Value:
- 30 g protein;
- 10g fat;
- Carbohydrates 70g;
- 3.5g fiber;
- 140 mg cholesterol;
Energy 2105kJ (505cal) -
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