KY cooks – Sambal Belacan Fried Rice
One of my favorite quick meal is fried rice, and of all the different versions, one of my favorites would be the good old fashion sambal belacan fried rice.
Since it isn’t exactly a popular dish at hawker centres or Chinese/Malay restaurants, I thought a simple recipe could be helpful for those who are a bit adventures in the kitchen.
sambal belacan fried rice with prawns
First of all, to make sambal belacan fried rice, you must make sambal belacan. No brainer right?
The ingredients couldn’t be simpler, I got them from local market
- red chili
- chili padi (optional)
- belacan (prawn paste)
- around 10 red chili to 2 table spoons of belacan (approximate)
sambal belacan’s ingredients – chili & belacan
Here’s how you do it
- roast the belacan in oven at about 200 degree till fragrant (or stinks, depending on your personal interpretation)
- cut chili in halves and remove seeds, chop them further to smaller pieces
- place belacan and chili into mortar and pestle and pound away
The mortar and pestle was obtained for RM 35 at a local market. You can use a blender but it won’t taste the same though. I keep the finished product in an air tight jar in the fridge.
Haze’s pounding it the old school way
So now that you have the sambal, here is how you make the fried rice, ingredients:
- 2 servings of rice, well duh! (overnight leftover’s the best)
- 4-6 prawns – peeled and marinate with a bit of salt
- 1-2 stalks of scallion, chopped finely
- 1 egg
- salt
- half a tea spoon of dark soya sauce
- 2 table spoon of sambal belacan
stir to perfection
Steps:
- heat up the frying pan with 2-3 table spoon of oil, then fry prawn for about a minute
- add rice and sambal, stir like mad
- add the dark soya sauce
- make an opening in the middle of the frying pan, add a table spoon of oil, and crack the egg
- add a squirt of soya sauce on egg, then stir like mad
- add scallions last
Salt is not needed since belacan provides the necessary saltiness to the rice already. The result is two servings of really spicy, fragrant, and rather delicious old school sambal belacan fried rice. Sambal took about 30 minutes to prepare, and fried rice another 15 minutes or so.
Of course, we made more than enough sambal for just cooking fried rice, the actual main intention was to use it as condiment for tau eu bak (braised pork belly with soya sauce), which will be the next recipe I publish here.
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Old skool way da BEST!!!
Tey Cindy: yesss, and you’re quite a cook yourself too
wow, a blast from the past! i remember my grandmother in malacca also using a mortar and pestle to make sambal belacan. i rarely manage to eat it nowadays, but the thought of it (the unforgettable flavor!) still makes my mouth water
Sean: yah, a classic peranakan style sambal
tau eu bak… looking forward this.. i like this much
nikel: stay tuned!
hahahaha….. i love the part u said stir like mad , LOL !! like u wanna kill the rice like dat
June: hahaha else the rice would be unevenly cooked
Wah, my apartment might die if I cook this! Not that I hate belachan but I cannot stand the smell lingering there…
Michelle: hahah yah, reminds me that one time in the States, the campus police had to check my friend’s room for possible corpses just cos they brought in belacan. lol
wah haze looks like some kampung harlot (in a good way) lol
kimberlycun: hahah yah old school!
Oh another good hint for the rice is that, if you know you’re going to cook fried rice with them, wash them extra clean to remove the starch!
Tan Yee Hou: yah that’s a good tip if you want the rice to not be sticky
Pounding sambal belacan outside the toilet??
Jin: haha yah, over the floor mat so to not damage the tiles.
LOL.. At least close the toilet door first la before taking the pic!
eiling: well at least no one’s sitting inside.
i just had lunch and u made me hungry again!
…
connie: kekeke paiseh
Yummeh!~
Aw…haze looks like a lil nyonya girl^^ and Cen the village tiger?
lols… my friend tried this in the US, in the dead of winter and they called the police on him. Suspected decomposing dead body turned out to be the heated belacan -_-”
Glo-w: hahah village tiger! that’s new!
I like cooking Fried Rice because it’s such a versatile dish. You can almost add in anything, spices etc to make it one of a kind. Haha. Thanks for sharing too.
JD: yeah that’s true, can always be creative
i love your kycooks, keep it up! the more recipes here the better!
Irene: yess there’ll be more, can you imagine last night was like the 5th night in a row that we cook?
Very nice bro! Doing it the proper way, all with fresh ingredients from scratch.
Huai Bin: haha ya but still not nearly as epic as your stew!
Haze pose leaves my imagination go wild. hubba hubba.
E: o.O
Looks very good! I’d add in a bit of greens if it were me tho, probably some chopped long beans stirred in – yums.
ShaolinTiger: yah long bean’s a great idea!
[...] This is actually the dish that prompted us buy pastle and mortar and made the sambal belacan. [...]
normally i would put like 3-4 eggs into it and then extra cili padi..wallah!
che’burn: haha that’s a lot of egg weii
why is there a toilet in your kitchen or why are you preparing food on the floor just near the toilet? thats unhygienic.
jim: no biggie if your toilet is clean anyway right?
[...] This dish is also surprisingly simple to make, but it is mighty handy if you’ve already have some ready made sambal belacan. For instruction on how to make a jar of wholesome sambal belacan, click here – sambal belacan fried rice. [...]
[...] you KY for this [...]