For the Spice Paste: 2 small shallots (2 ounces; 55 g), roughly chopped 3 medium cloves garlic 1 large fresh chile, such as Fresno or Holland, stemmed and seeded, or 1teaspoon sambal oelek, such as Huy Fong (see note) 1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note) For the Nasi Goreng: 4 cups cold cooked jasmine rice (21 ounces; 600 g) or other medium- to long-grain rice (see note) 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil 2 tablesp
Oil - 3 tbsp. Garlic - 20 cloves, minced Shallot - 1, minced Red Chilli - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste Vinegar - 2 tbsp. Brown Sugar - 2 tbsp. Soy Sauce - 2 tsp Salt - 1 tbsp. Heat Oil in a medium pan. Add in Garlic and sauté for 30 sec. Stir in Shallot and cook until translucent. Add the ground Chilli paste and keep stirring for 3 min until the raw smell goes away. Stir in Vinegar, Sugar, Soy Sauce and Salt. Keep on stirring and coo
