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…
…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…
– 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…
…and once, they were golden brown, I pushed them aside as well and fried the sambal belacan in the oil…
…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…
– 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…
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…
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.
7 thoughts on “Show you how…”
Overnight rice are best for fried rice. I fried my rice like you did and add lap cheong (if there is any) but never come across my mind to add belacan. Will try to add belacan next time.
Lap cheong is good. That’s Chinese fried rice. Yesterday I fried…but with sausages. Maybe I will blog about it one of these days.
The nasi goreng looks good! 😀 Perfect with ayam goreng, I reckon.
Good on its own but of course, anything extra would be an added bonus. At the coffee shops, you get a fried egg with it and if you ask for the special, they will give you a fried chicken wing.
Oh, I am going to fry rice too later this evening! Yes, I forgot about the ikan bilis until you showed them here.. must add in some later! Good timing!
Yum! I love belacan fried rice. It’s very nice topped with a sunny side up egg.
Ask for the special at the coffee shop and they will throw in a fried chicken wing!
Did you sneeze while frying the sambal belacan?
Not really, not that spicy.
Fried rice reminds me of my childhood. We lived 60km from the nearest restaurant and the only restaurant was Chinese. It was a special treat to go out for a meal.
In Oz? Some people were talking on Facebook the other day about their student days over there and how they loved the fried rice at the Chinese takeaways and how they can never get anything that comes close back here.