- Fairly large pan with a lid.
- A small pan for the sauce
- 2 fairly large wok / stir-frying pans
- a bowl to marinade the meat
Serve with plain rice, nasi goreng and/or bami (egg noodles). Krupuk (deepfried shrimp paste crisps) and assorted salty nuts and fried onions are nice toppings as well. A mild beer and a carafe of water work well together with it, but for a real treat, make some mango lassies (recipe for Mango Lassi and YouTube Video for a Peach Lassi)!
Wash and slice the onions, paprika, garlic. Slice the chicken filet in bite-size chunks.
Don’t be shy; let’s stir-fry!
Put the contents of the ajam pedis bumbu (spice package) into the pan with about 2 table spoons of oil. Heat up for about 1 to 2 minutes to release the flavours and add the (diced) chicken filet. Stir fry to seal in the flavours and get a nice brown crust on the chicken. In the mean time you can add some onions, garlic and paprika. Once the chicken has been fried on all sides, you can add some water (about 200 ml per 500 grams of chicken) and let it simmer. Optionally add some sambal oelek/uluk to spice it up a bit more. Eventually it should start to look like on the picture.
Wash and slice the onions, paprika. Slice the pork in bite-size chunks or strips.
Put the babi ketjap spice package in a bowl with a dash of ketjap manis (soy sauce), dried galangal/laos root powder, some garlic powder and some oil (about 4 table spoons if you used a powder mix, and 2 if you used a bumbu). Mix it till it’s nice and smooth. Add the strips of pork and mix it well; don’t be afraid to get your hands dirty (after you’ve scrubbed them clean of course!) to properly knead the flavours in. Let it marinade for at least 15 minutes, but preferably longer.
Let’s stir-fry some more!
Heat up the stir-frying pan with some oil. When the pan it nice and hot, add the marinated pork and stir-fry again till it has a nice crust all around. In the mean time you can add the paprika and onion. Again add some water and let it simmer. Eventually it should start looking like on the picture.
Wash and slice the green beans, onions, paprika, garlic. Pre-cook the eggs for 3-4 minutes. Pre-cook the eggs for 3-4 minutes. This way you can peel them and add them to the sauce later on, so they can soak up some of the flavour.
Let’s put some heat in it!
Put a bit of oil in a pan, together with the sambal goreng bumbu (or similar spice paste), and lightly fry it to open up the flavours. Add some water and the beans and peeled eggs. Let it simmer till the beans are warm, but not mushy yet.
You could also prepare the sambal goreng with just the eggs the night before, and let the eggs soak up the flavours more in the refrigerator overnight. Then before heating it up again before you want to serve it, add the beans so they stay nice and crisp. Feel free to add some onions and garlic.
It should eventually look somewhat like the dish in the picture.
Mix and boil
I used a simple powder mix for it, that basically just needed to be added to 200 ml of boiling water, but if you want, you can follow this IndoChef.com recipe to make a similar (but probably better-tasting and healthier) one from scratch.
The top right pan in the big picture contains the sauce.