Ingredients: rice, 1 onion, 3 garlic cloves, 1 teaspoon ginger powder, 2 teaspoons chili jam, 1 teaspoon shrimp paste, 250 grams diced bacon, 1 can corned beef, 1 tablespoon brown sugar, 2 tablespoons tomato ketchup, 1 tablespoon sweet soy sauce, 1 tablespoon salt soy sauce, 2 eggs, 1 leek,
Number of persons: 4
Cook the rice according pack instructions. Allow the rice to cool. Create a bumbu in a food processor with 1 onion, 3 garlic cloves, 1 teaspoon ginger powder, 2 teaspoons chili jam and 1 teaspoon shrimp paste. Let the blender run for as long until it is smooth. Bake in a hot wok 250 grams chopped diced bacon until almost crisp. Add the bumbu and fry for 1 minute. Add 1 tin chopped corned beef. Add 2 tablespoons tomato ketchup, 1 tablespoon brown sugar, 1 tablespoon sweet soy sauce and 1 tablespoon salt soy sauce. Bake until the corned beef has become smooth. Scoop it from the pan and keep it aside. Bake in hot oil 1 sliced leek. Beat 2 eggs. Spoon to the cold rice. Make sure that the egg is everywhere on the rice. Stir the rice by the leeks. Bake until the rice is dry. Add the corned beef mixture. Bake for 10 minutes, stir until the rice is dry. Enjoy!