Shrimp Paste and Anchovies Baked Rice

Finally have some time to write about food again! Bake this flavory rice a month ago for breakfast and it was really a hit! With high quality shrimp paste and anchovies, as they were from Cirebon, West Java, the region that is famous for their sea resources :)

The Indonesian Shrimp Paste with its “Dubious Look”

Its look and odor maybe will displease you, as it looks like a black block of mashed-dried-stinky-rotten things. But the pleasant smell when it’s cooked will increase your appetite, instead. This kind of shrimp paste is also familiar among countries in Southeast Asia, but with different names. The Indonesian’s name itself has its own story.

Tracing back, the King in Cirebon was very pleased by mashed and fermented small shrimp. “Very pleased”, in Cirebon language is “terasih”, and that’s how we called the shrimp paste now, “terasi”. How it was finally become a popular flavoring? Back then, Cirebon people used to eat boar, worm, ape, anything prohibited in Islam. The presence of Islam in Cirebon transformed this custom, and this terasi became the favorite substitute.

How it was finally spread among the Southeast Asia and China, is another story. On that era, traders overseas would have that kind of shrimp paste for their food stock, as this paste would not get expired for long time.

About this recipe

I had no specific reference when cooked this food. I just picked herbs that usually used to spices seafood, and it fitted perfectly. Also, I wrapped the rice in banana leaves before it's baked to add more nice fragrance! The anchovies are already salted, so I need not add more salt. And, it did not like any terasi you'll find in commercial grocery store, this terasi from Cirebon need not to be roasted before, you can cook it directly!

Nasi Bakar Terasi Ikan Teri (Shrimp Paste and Anchovies Baked Rice)

Yield: 6 portion

Preparation time: 15 min

Total time: 1.5 hour

Ingredients:

• 2 teaspoon terasi or other shrimp paste
• 4 cloves garlic, minced
• 4 shallots, minced
• 2 sticks lemongrass, sliced
• 2 bay leaves
• 2 lemon leaves
• 2 cups chopped dried anchovies
• 8 cups cooked rice

- Side dish:

• Sliced tomato and cucumber
• Scramble egg
• Kerupuk

- Wrappers:

• Banana leaves
• Bamboo toothpicks

Direction:

1. With food processor, crush garlic, shallots and lemongrass
   
2. Saute terasi until fragrant, add crushed flavoring, bay leaves, and lemon leaves. Saute until leaves wither
   
3. Remove pan from heat. Add in rice and anchovies, mix until well combine.
   
4. Prepare the wrapper. Cut banana leaves to 25 x 25 cm square. Put on mixed rice, roll, and pin both ends with bamboo toothpicks.
   
   Tips: It's best to dried the banana leaves in the sun before use to make it more foldable.
5. Bake wrapped rice in 150 degree for 10 minutes.
   
6. Plate with tomato, cucumber, egg, and kerupuk. Enjoy the flavorous meal!