KEBON SIRIH MUTTON FRIED RICE

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Ingredients

  • 5 portions Cooked rice
  • 200g Mutton/Lamb (cut into cubes)
  • 7 Shallots
  • 4 cloves Garlic
  • 1 stalk Scallion (sliced)
  • 1 Onion (minced)
  • 5 Curly red chilies
  • 4 Red bird’s eye chilies (optional for extra heat)
  • 3 Candlenuts
  • 1 tbsp Soy sauce (salty)
  • 1 tbsp + 3 tbsp Sweet soy sauce (Kecap Manis), adjust to taste
  • 1 glass Water
  • 1 tbsp UNI KAMBA Curry powder (Gulai powder)
  • 1 tbsp ANAKISHA Palm sugar
  • 1 tsp Salt

Cooking Instructions

  1. Sauté the aromatics: Heat oil in a pan and sauté the minced onion and sliced scallions until wilted and fragrant.
  2. Add the spice paste: Grind the shallots, garlic, red chilies, bird’s eye chilies, and candlenuts into a smooth paste. Add this paste to the pan and sauté until fragrant.
  3. Cook the meat: Add the cubed mutton and stir until it changes color. Pour in the soy sauce, 1 tbsp of sweet soy sauce, curry powder, and water. Stir well, then cover the pan. Simmer until the meat is tender and the water has reduced.
  4. Mix in the rice: Add the cooked rice and the remaining sweet soy sauce (adjust to your preferred sweetness). Stir thoroughly until the rice is evenly coated and well-combined.
  5. Season: Taste the rice and adjust the seasoning by adding salt and ANAKISHA palm sugar as needed.
  6. Serve: Your Kebon Sirih-style Mutton Fried Rice is ready to be served!

Tip: For a more authentic experience, serve with emping (melinjo crackers) and pickled cucumber.

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