Javanese Fried Rice

Ingredients
1 Chicken fillet, cut into small pieces
2 plates of cold cooked rice
2 tablespoons of oil
100 g cabbage, shredded
2 eggs
Ready use fried Shallot/Onions
Spice Paste
3 shallots or 1 medium onion, peeled and sliced
2 cloves of garlic, peeled and sliced
2 red chillies, seeded
2 eye’s bird chillies (optional)
1/2 medium fresh tomato
2 tablespoon sweet soy sauce ( kecap manis )
Salt to taste
How to Make?
1. Blend or grind the spice paste. Set aside.
2. Gently beat the eggs together with salt, then heat up the frying pan with 1 tablespoon of oil and pour the egg mixture into the centre of the pan. Cook over a medium heat for few minutes. Set aside. When it's cold, roll theomelette then cut into small pieces.
3. In remaining oil, fry the chicken until colour turn into light brown or cooked. And then sauté the spice paste until fragrant, add the cabbage. Cook for few minutes. After that bring the rice to fry, addsweet soy sauce and stir constantly until well mixed and heated through.
4. Serve and garnished with fried shallot and omelette, if liked with  fresh vegetables pickles ( Acar Mentah ) and krupuk ( crakers )

Grilled Chicken

Ingredients:

1 whole chicken, cut into 8 or 10 pieces.

500 cc coconut milk.

1 tablespoon of vegetables oil.

1 stalk of fresh lemon grass (sereh).

Spice paste:

6 shallots or 1 medium red onion.

3 cloves of garlic.

4 big red chillies, seeded.

2 bird’s eyes chillies (if you don't like it spicy, then skip this one).

5 candlenuts.

1 cm ginger.

1 teaspoon turmeric powder.

Salt and sugar to taste.

Directions:

Marinate the chicken with salt. Set aside.

Preheat the oven at 180 C.

Blend or grind the spice paste. Set aside.

When the oven is ready, bake the chicken for 45 minutes. You can also grill the chicken over charcoal grill.

Heat 1 tablespoon of oil and sauté the spice paste together with lemongrass until fragrant.

Add the chicken, stirring well.

Then add the coconut oil and continue cooking until the sauce is absorbed.