DAILY LIFE…Sometimes bad,sometimes good
2 tablespoons vegetable oil
100 gr cabbage, cut into thin strip
2 slices (about 100g) leg ham, coarsely chopped
495g (3 cups) cooked, jasmine Fragrant Rice
2 tablespoon kecap manis
3 eggs ( whisk )
1 cucumber, trimmed, halved, thinly sliced diagonally
salt and little bit pepper
Pounded together with mortar and pestle : ( bumbu Oelek)
1 brown onion, finely chopped
2 garlic cloves, crushed
3 bird eyes chili or red chili, I like spcy so I add more
Terasi 1 tsp ( optional )
Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. Heat until just smoking. Add bumbu oelek.
Stir-fry for 2 minutes or until bumbu oelek fragrance.
Add whisk eggs and stir dry.
Add the cabbage, ham and rice. Stir-fry for 2-3 minutes or until the rice is heated through. Add the kecap manis, salt, pepper and toss to combine. Remove from heat and cover to keep warm.
Serves with cucumber or acar ( pickle cucumber ) and keropoek.