I bought all that was left of the deep fried or koi (yam cake), 6 slices at 50 sen each, and the lady boss asked me to take the roast pork, only 4 slices left and I said o.k. The young son weighed them and calculated and charged me RM26.00 for both.
It did not occur to me at the time but that evening, when we took it out to heat up for dinner, my missus said there was way too much – we could just have two slices and save the rest for another day. I did not really pay attention when I was buying – I thought there were 4 small slices but actually, they were really very big. When I told my missus how much I paid, she was shocked! She said that one slice like that would cost at least RM10.00 at the roast meat stalls and shops. Maybe the young boy made a miscalculation…or maybe I did not remember correctly.
Well, we could not finish all of the 2 slices that we had for dinner that evening and the other morning, since there was a lot of leftover rice, I used it to cook some fried rice. These were the ingredients…
…that I had – lots of chopped garlic and daun sup (Chinese celery), the roast meat, cut into small, thin bits and my missus’ delightful blended chili.
I fried the garlic in oil till golden brown before adding the meat. After frying for a bit, I added the rice, followed by the daun sup and the blended chili. I felt there wasn’t enough “kick” so I added some pepper and chili flakes as well plus a sprinkling of salt and msg before adding two eggs.
Once it was done, I dished everything…
…out and served.
Yes, it was very nice and I especially loved the taste of the roast pork in the fried rice. I thought it was very compatible, nicer than when I had some char siew left and I used it to fry rice more or less this same way.