QUINOA PARIS is a seed to germinate a certain idea of living well and preserve the reminiscence of beauty and well-being, through places and decorations, taste and sensory experiences, and timeless objects designed to grow with you.


QUINOA PARIS est une graine pour faire germer une certaine idée du bien vivre et préserver la réminiscence du beau et du bien-être, à travers des lieux et décors, des expériences gustatives et sensorielles, et des objets intemporels pensés pour grandir avec vous.




For 4 people

600 g of rice long cooked grain
10 divided shallots
3 cloves of garlic
5 g of dough of shrimps (belacan or terasi)
3 tblsp of sauce soya sweetened (kecap manis)
1 tblsp of sauce soya
1 tsp of sugar of palm
1 fresh onion cut in small sections
250 g of worn white cabbage (or 150 g of chicken breast, fried and cut in very fine lamellas)
1 hot pepper red bird
4 eggs (in the dish or blurred)
1 to puts down, cut in slices
1 cucumber cut in slices of the chips of shrimps (krupuk udang)


  1. Deep-fry 4 shallots, cut in very fine slices in a bath of oil until they are a little bit crunchy, approximately 5-6 minutes.
  2. Put aside.
  3. Meanwhile, cross(spend) 6 shallots, garlic, dough of shrimps and the hot pepper in the blender.
  4. Warm the oil of cooking over medium heat in a wok or a big frying pan(jumper) and get back(brown) the dough so obtained during 2 minutes.
  5. Add the rice, kecap manis, the sauce soya and the sugar of palm(flipper). Get back(brown) quite quickly over a brisk heat, during 6-7 minutes.
  6. Add the fresh onion and the cabbage or the chicken. Well mix and continue to get back(to brown) during 2 minutes.
  7. To serve warmly covered by fried shallots and accompanied with condiments such as slices of tomatoes, cucumber, a fried egg or blurred and chips of shrimps