Show you how…

I mentioned sometime ago that I bought some belacan at the nearby shop and the guy told me that it was from Mukah. Upon closer scrutiny, it turned out to be a product of Melaka and no, it was nowhere near as nice as our Bintulu belacan and though it tasted all right, not what we are used to but it was extremely salty!

I had opened one of the three packets I bought and obviously, my missus would not use it in her cooking. In the end, I pounded all the rest with lots of chilies and calamansi lime and kept the sambal in the container for my own use.

One morning, I used some for my kampung-style belacan fried rice for breakfast…

Kampung-style belacan fried rice 1

…and it was nice, different (from when using our local Bintulu or Mukah belacan) but I thought it was not bad at all. My missus did eat it when she got up and she did not complain.

It so happened that the following morning, I saw that there was some more leftover rice in the fridge so I decided to cook the same thing again. These were the ingredients I prepared…

Ingredients

– the sambal belacan, one shallot, peeled and thinly sliced, two or three cloves of garlic, peeled and finely chopped and a handful of ikan bilis (dried anchovies). Of course you will need an egg later.

Firstly, I fried the ikan bilis till crispy and golden brown and then I pushed them aside – you may remove them from the work and put aside to add to your fried rice later. This way, they will be nice and crispy and will not turn soft and chewy/rubbery in the course of frying the rice. After that, I fried the shallot and the garlic…

Ikan bilis, shallot & garlic

…and once, they were golden brown, I pushed them aside as well and fried the sambal belacan in the oil…

Sambal belacan

…before adding the rice. Be forewarned that you will have to be quick because I was busy taking the photographs and that slowed me down a bit and in the end, a bit of the shallots and garlic got burnt…and those black bits would taste bitter so while eating, one would have to pick them out and throw them away. It was perfectly all right the previous morning when I was not taking any snapshots.

They will tell you to loosen the rice grains first but there is absolutely no necessity at all…

Rice

– the grains will come apart as you fry. Just press the lumps with your ladle.

Mix everything together thoroughly till you get an even colour throughout before you break an egg into the wok…

Egg

Break the yolk and scoop the rice onto the egg and mix well.

Keep stirring till you see that the egg is cooked and the rice has been fried enough before you dish everything out…

Kampung-style belacan fried rice 2

…and serve.

I certainly would fry it again this way should there be anymore leftover rice in the fridge and no, I shall not be taking any more photographs while cooking and I shall make sure that I do not burn the shallot and the garlic again.