材料

白饭600克
鸡蛋2个
洋葱20克,切碎
蒜茸20克
杂豆50克
鸡丁60克
虾肉60克,切丁

叁峇酱

峇拉煎10克,碾碎
虾米碎30克
青葱碎15克
蒜茸15克
辣椒膏50克
指天椒1条,剁碎
糖1小匙

做法

  1. 准备叁峇酱:热锅,加热适量清油,加入 峇拉煎用中火炒香,依序加入虾米、青葱碎、蒜茸炒香。
  2. 加入辣椒膏和指天椒,翻炒15分钟后加入糖调味,关火待用。
  3. 加热少许清油,把洋葱碎和蒜茸炒香,加入鸡蛋和白饭一起翻炒均匀。
  4. 加入杂豆、鸡丁和虾肉丁一起炒香,加入叁峇酱翻炒均匀,可加入少许盐或鸡精粉调味。

Malay Fried Rice

Ingredients

600g plain rice
2 eggs
20g onion, chopped
20g minced garlic
50g mixed veggie blend
60g diced chicken
60g shrimp, diced

Sambal

10g belachan, grated
30g dried shrimp, grated
15g chopped spring onion
15g minced garlic
50g chilli paste
1 chilli padi, minced
1 tsp sugar

Method

  1. Prepare sambal: Heat up pot with some oil. Add in belachan to stir-fry over medium heat until fragrant. Add dried shrimp, chopped spring onion and minced garlic in order and stir-fry until fragrant.
  2. Add in chilli paste and chilli padi to stir-fry for 15mins. Season with sugar and turn off heat. Set aside.
  3. Heat up some oil. Saute chopped onion and minced garlic until fragrant. Add in egg and rice to stir-fry.
  4. Add in mixed veggie blend, diced chicken and shrimp to stir-fry until fragrant. Add in sambal and toss well. Season with dash of salt or chicken powder if needed.
食谱提供:
Mandarin Orchard
地址:333 Orchard Road
电话:6737 4411

示范厨师:
菅谷勇喜 Yuki Sugaya
四川饭店总厨 Shisen Hanten Sous Chef
李国宁
话匣子副厨师长 Chatterbox Assistant Sous Chef

text: 若昕 photo: Kin@Say Cheese Studios