Sambal Buah Keluak Fried Rice

30 mins


4 pax

An easy and popular dish of Peranakan origins, it is important in getting the rempah (spice mix) right. Our very simple recipe includes red chili, buah keluak, toasted belachan, which is quite simple. These days wet market sellers remove them from the shells, making them quite easy to prepare.
A thin egg pancake is made and cut into thin strips to go with the rice. We used Kinmemai Better Brown rice  for the fried rice, which has its outermost indigestible wax layer removed for easy digestion too. This makes for a really healthier & hearty dinner even if you have little time for cooking!
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Add 2 cups of Kinmemai Better Brown Rice with 2 cups of water into rice cooker to cook.
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After cooked, fluff rice and transfer to a bowl. Refrigerate overnight.
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Add all sambal buah keluak ingredients into a food processor and blend until smooth.
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Lightly beat 2 eggs.
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Heat a wok over medium-high heat until hot but not smoking.
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Add 1 tbsp oil and beaten eggs and cook 1 to 2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a thin pancake.
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When the bottom is just beginning to brown and the egg pancake is just set, transfer to a cutting board and cool. Cut into thin strips
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Add 3 tbsp of oil, shallots, garlic and dried shrimp to wok.
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Fry until fragrant, add rice and stir fry 2-3 minutes, breaking up the rice to separate grains, until lightly coated with oil.
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Add prawns to one side of pan to brown slightly.
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Add 50g sambal buah keluak until rice starts to brown.
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Add salt and pepper to taste.
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Toss with fresh winged beans and julienned egg pancake.
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