Shrimp Fried Rice
Rinse the rice until the water runs clear, then transfer to a pot along with 375 (approximately 1 1/2 cups) of salted water and bring to a boil. Reduce to a simmer, cover and cook over low heat 15-20 minutes. Remove from the heat once all the water is absorbed and the surface is dry.
Meanwhile, rinse the meat, pat dry and cut against the grain into thin strips and roll up. Peel the shallots and garlic and chop finely. Crush the shrimp paste with the back of a spoon.
Heat the oil in wok or large skillet. Gradually add the meat, stirring all the while and cook over high heat for 2 minutes. Add the shrimp and cook 1 more minute. Remove with a slotted spoon.
Add the shallots and garlic to the pan, reduce the heat to medium and cook until soft. Add the rice and saute until starting to color. Return the meat and shrimp to the pan and stir in the Kecap manis, tomato ketchup and sambal olek, season with salt. Cook, stirring constantly for 2-3 minutes. If desired, serve garnished with cucumber slices garnished.