食譜

Sambal Buah Keluak Fried Rice

Servings: 4 pax

Cooking Time: 30 minutes

材料

Sambal Buah Keluak:

• 200g red chilis
• 200g buah keluak
• 40g toasted belachan
• 20g sugar
• 20g vegetable oil

Sambal Buah Keluak Fried Rice:

• 2 cups Kinmemai Better Brown Rice
• 2 cups water
• 1 tbsp oil
• 雞蛋 2 隻
• 3 tbsp oil
• 50g shallots, finely sliced
• 25g garlic, minced
• 50g dried shrimp, soaked and drained
• 50g sambal buah keluak
• 150g prawns, cubed
• 100g wing beans, finely sliced
• 1 tsp salt (or to taste)
• ½ tsp ground white pepper

Optional (for garnishing)

• 1 red chili, sliced coriander and/or scallions, finely chopped

烹調方法

1. Add 2 cups of Kinmemai Better Brown Rice with 2 cups of water into rice cooker to cook.

2. After cooked, fluff rice and transfer to a bowl. Refrigerate overnight.

3. Add all sambal buah keluak ingredients into a food processor and blend until smooth.

4. Lightly beat 2 eggs.

5. Heat a wok over medium-high heat until hot but not smoking.

6. Add 1 tbsp oil and beaten eggs and cook 1 to 2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a thin pancake.

7. When the bottom is just beginning to brown and the egg pancake is just set, transfer to a cutting board and cool. Cut into thin strips

8. Add 3 tbsp of oil, shallots, garlic and dried shrimp to wok.

9. Fry until fragrant, add rice and stir fry 2-3 minutes, breaking up the rice to separate grains, until lightly coated with oil.

10. Add prawns to one side of pan to brown slightly.

11. Add 50g sambal buah keluak until rice starts to brown.

12. Add salt and pepper to taste.

13. Toss with fresh winged beans and julienned egg pancake.