Technique for sauting spices to make Surabaya red fried rice more fragrant and delicious

foto ilutrasi: Cookpad/@ginarukmi

There is a special technique when sauting spices that determines whether the aroma really comes out or whether it ends up being bland and too oily.

Brilio.net - Mentioning Surabaya's signature red fried rice must immediately bring to mind the tempting red color of the tomato sauce that coats the rice, plus the fragrant aroma of the stir-fried spices that make you hungry instantly. However, the secret to the deliciousness of this fried rice is not just its color. There is a special technique when sauting the spices that determines whether the aroma really comes out or is actually bland and too oily.

One of the main keys lies in how to saute garlic and chili. If you just saute it, the aroma can quickly disappear or even make the fried rice taste burnt. But if you know the trick of heating the oil, the order in which the spices are added, and how long to saute, the results can be much more fragrant, savory, and tempting. Well, if you want to cook Surabaya red fried rice yourself, keep reading the explanation below.

The basic seasoning for Surabaya's signature red fried rice usually consists of garlic, shallots, and large red chilies or curly chilies. The key is to saut with the right timing and not too high a temperature. Here are some steps you can follow:

1. Use enough oil, but don't overdo it.

Oil functions as a medium for conducting heat. Use about 23 tablespoons of cooking oil for 2 servings of rice. Too little oil will burn the spices, while too much oil will make the fried rice taste oily.

2. Heat the oil first until it shimmers slightly, but doesn't let it smoke.

This is important so that the spices quickly smell fragrant when they go in, but don't burn immediately. Use medium heat only.

3. Saute the garlic first, then add the chilies.

Garlic contains sulfur compounds that give it a distinctive aroma when exposed to heat. Saute for about 2030 seconds until fragrant, then add the finely ground chilies.

4. Cook the spices until completely cooked.

Saute until the color turns a little dark and the oil starts to turn red. This is a sign that the chilies and onions have released their maximum flavor. This process usually takes about 3-4 minutes.

5. Add the rice after the spices are completely cooked.

Don't rush. If the spices are not fully cooked, the rice will tend to taste bland and less flavorful.

Ingredients:

- 2 plates of white rice (preferably cold rice overnight)
- 2 cloves garlic, finely chopped
- 3 shallots, thinly sliced
- 3 large red chilies, remove seeds, finely chopped
- 2 tbsp tomato sauce
- 1 tbsp sweet soy sauce
- 1 tbsp chili sauce (optional, if you like it spicy)
- 1/2 tsp salt
- 1/2 tsp stock powder
- 2 tbsp cooking oil
- 1 egg (for scrambled)
- Topping: pickled cucumber, crackers, sliced cucumber, fried egg

How to make:

1. Heat oil in a pan. Saute garlic until fragrant, then add shallots and chilies. Saute until the spices are perfectly cooked and the color is slightly dark.
2. Slide the spices to the side of the pan, add the eggs, scramble until cooked.
3. Add tomato sauce, sweet soy sauce, chili sauce, salt, and stock powder. Stir well.
4. Add the rice, stir until all the spices are mixed perfectly and the rice turns an even red color.
5. Cook for about 35 minutes while continuing to stir so that the rice doesn't stick to the pan and the spices are absorbed.
6. Serve warm with toppings to taste.

- Use cold rice so it doesn't become mushy when cooked.
- Add a little margarine or butter when sauteing for a richer aroma.
- For a more Surabaya taste, you can add a little roasted and ground shrimp.

1. Why do the spices have to be sauted until cooked before being mixed with the rice?
Because uncooked spices can make fried rice taste raw, and the distinctive aroma of onions and chilies has not come out perfectly. Stir-fried spices that are cooked also make the color of the rice more even and beautiful.

2. Can I use a blender to puree chilies and onions?
Yes, but the best result is still from a pestle because the texture is not too smooth. If using a blender, do not add water because it can make the spices burn quickly when stir-frying.

3. What is the difference between Surabaya red fried rice and regular fried rice?
The main difference is the use of quite a lot of tomato sauce so that the color is bright red and the taste is slightly sweet. The technique of sauting the spices is also more considered so that the aroma is stronger.

4. Can you use cayenne pepper for extra spiciness?
Of course you can. But it is better to add the cayenne pepper after the main seasoning is cooked so that the spiciness is not too sharp and remains balanced with the sweetness of the tomato sauce.

5. Can white rice be replaced with brown rice or shirataki rice?
Yes, but the end result and taste will be different. White rice is more neutral and can absorb the flavor of spices better. If you want a healthier version, brown rice can be an alternative, but make sure the texture is not too hard.

(brl/tin)