300 grams of white rice

1 onion

1 tsp of sambal oelek

2 tablespoons of ketjap manis

2 cloves of garlic

1 teaspoon of trassi

500g of chicken or pork

1 leek

2 tomatoes

1 tbsp of sunflower oil

Salt and pepper

Preparation:

Cook the rice according to the instructions on the packaging and then allow to cool. Chop the onion, press the garlic, wash the leek and cut into rings, wash the tomatoes and cut into chunks, and dice the chicken or pork fillet. Heat the sunflower oil in a wok or large frying pan and fry the onions and garlic with the chilli and trassi until the onions become glassy. Take special care not to burn the onions or garlic and try to make sure that the trassi completely dissolves! Next add the diced chicken or pork with some salt and pepper to taste. Fry the meat until brown, add the leeks and stir for about 8 minutes on a fairly high heat, stirring constantly to ensure that the leeks remain nice and crisp. Now add the tomato chunks and gently stir until the tomatoes lose their shape. Next, add the cooled rice and reheat thoroughly, remembering to stir regularly. Finally pour in the ketjap, mix thoroughly and immediately remove the pan from the heat. Serve with a fried egg and a selection of typical Indonesian side dishes such as sambal, kroepoek, atjar tjampoer, satay sauce and seroendeng.