Ingredients :

• Kecap manis — This is the soul of the dish, period. This syrupy, sweet Indonesian soy sauce—something between classic soy sauce and molasses—caramelizes in the wok and gives the rice its iconic mahogany color. Look for brands like ABC or Bango; you can easily find them in Asian grocery stores. If you’re stuck, a mix of half dark soy sauce and half melted brown sugar can work in a pinch, but the original really has no perfect equivalent.
• Shrimp paste (terasi or belacan) — It smells strong. Very strong, when raw. That’s intentional, and it’s normal. Once cooked in the wok with the aromatics, this powerful scent transforms into something much softer and deeper—an umami base that cannot be reproduced otherwise. If you can’t find it in a block, jarred shrimp sauce like Lee Kum Kee works very well and is easier to dose for beginners.
• Day-old rice — This is where many fail. Freshly cooked rice contains too much moisture—it sticks, clumps, and the result is mushy. Rice that has spent a night in the fridge has dried out; each grain is distinct and ready to absorb flavors without turning into a mass. If you couldn’t plan ahead, spread the cooked rice on a tray and put it in the refrigerator for 30 minutes before starting.
• Store-bought fried shallots — Don’t bother making them yourself for this recipe. The ones sold in bags at Asian grocery stores are perfect—already crispy, lightly caramelized, and ready to use. They provide a crunch that contrasts with the soft texture of the rice and a smoky onion flavor that finishes the dish. Use plenty, seriously.