Nasi Jamblang with Spicy Omelette and Fried Chili Paste

Ingredients for Nasi Jamblang Rice

• 2 cups white rice
• 3 cups water (or according to rice cooker instructions)
• Optional: Teak leaves or banana leaves for serving

Ingredients for Telur Dadar (Spicy Omelette)

• 2 large eggs
• 2-3 red chilies (adjust to taste), finely sliced or ground
• 2 shallots, finely sliced or ground
• 1 clove garlic, finely sliced or ground
• 1/4 teaspoon salt
• Pinch of white pepper
• 2 tablespoons cooking oil

Ingredients for Sambal Goreng (Fried Chili Paste)

• 10-15 red chilies (adjust to taste)
• 5-7 bird's eye chilies (optional, for extra heat)
• 5 shallots
• 3 cloves garlic
• 1 medium tomato, roughly chopped
• 1/2 teaspoon terasi (shrimp paste), toasted
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons cooking oil

Instructions for Nasi Jamblang Rice

1. Wash the white rice thoroughly until the water runs clear.
2. Place the washed rice in a rice cooker or pot, add water according to your rice cooker's instructions or a 1:1.5 ratio for pot cooking.
3. Cook until the rice is done and fluffy.
4. Once cooked, if desired, portion the rice onto teak leaves or banana leaves for serving, traditionally small individual portions.

Instructions for Telur Dadar (Spicy Omelette)

1. In a bowl, whisk the eggs.
2. Add the finely sliced/ground red chilies, shallots, garlic, salt, and white pepper to the eggs. Mix well.
3. Heat cooking oil in a frying pan over medium heat.
4. Pour the egg mixture into the hot pan, spreading it thinly.
5. Cook until the edges are crispy and the omelette is set, then flip and cook the other side until golden brown.
6. Remove from pan and cut into desired pieces.

Instructions for Sambal Goreng (Fried Chili Paste)

1. Heat 3 tablespoons of cooking oil in a frying pan.
2. Add red chilies, bird's eye chilies, shallots, garlic, and chopped tomato. Fry until wilted and slightly softened (about 5-7 minutes).
3. Remove the fried ingredients from the pan and place them into a mortar (cobek) or food processor.
4. Add the toasted terasi, salt, and sugar.
5. Grind or process until a coarse paste is formed (do not make it too smooth).
6. Using the same pan with a little remaining oil (add more if needed), sauté the prepared chili paste over medium-low heat.
7. Stir continuously until the sambal is fragrant, the oil separates, and it darkens slightly (about 10-15 minutes). This step is crucial for flavor and shelf life.
8. Taste and adjust seasoning if needed.
9. Remove from heat and serve alongside the Nasi Jamblang.