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Ingredients:

1 shallot

 1 garlic

 1 red chili (seeded)

 1/2 teaspoon toasted belacan (terasi)

 1/2 teaspoon palm sugar

 1/2 tablespoon kecap manis

 8 oz. overnight rice

 1 fried egg (well done)

2 tablespoons oil

Method:

Break the overnight/leftover rice using the back of a spoon so they don’t clump

together. In a wok, toast the belacan on low heat until it becomes dry and aromatic.

Toasted belacan should be somewhat powdery and appear like tiny granules. Fry

an egg (well-done) and set aside.

Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red

chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.

Heat up