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
- half a tea spoon of dark soya sauce
- 2 table spoon of sambal belacan
stir to perfection
- 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.