Nyonya Belachan Fried Rice
Jumat, 11 Februari 2011
Edit
Leftover rice is slap-up for making fried rice.
But, reverse to pop opinion, freshly cooked rice is perfectly OK too. All you lot bring to exercise is purpose a fleck less H2O than usual. That makes the cooked rice harder too less sticky, every bit if it's been drying out overnight. If you lot can, steam the rice instead of boiling it inwards an electrical rice-cooker. You'll larn rice that's firmer too to a greater extent than chewy.
Any rice, hence long every bit it's non soggy too sticky, is slap-up for fried rice. It doesn't affair whether it's overnight or freshly cooked.
Nyonya fried rice is easier than the Chinese version.
Chinese fried rice requires fierce, intense oestrus for best results (imagine a massive burn downwards breathing dragon underneath the wok).
The Nyonya version doesn't take extreme heat. It uses spices to create an alluring aroma. Finely pounded shallots, dried chillies, fresh chillies too candlenuts, along amongst belachan too dried prawns, are tardily persuaded over gentle oestrus to liberate their fragrance. Each too every grain tastes of the spicy, aromatic too umami paste, hence the fried rice is delicious fifty-fifty when it's lacking inwards wok hei.
Fried rice is ane of those things. It may move a slap-up chef's finale for a grand Chinese banquet. Or it may move something rustled upwards past times a hungry nipper snooping circular the kitchen when Mum is out.
Brilliantly executed, fried rice is sublime. If not, it's at to the lowest degree edible. Anyone tin compass notice brand fried rice (without insulting said rice also badly).
NASI GORENG REMPAH
(SPICY BELACHAN FRIED RICE)
375 g long grain white rice
twenty g candlenuts, rinse
three g dried chillies
three bird's oculus chillies, rinse too bring down
eighty g shallots, pare too rinse
four tbsp vegetable oil
12 g belachan, toast till fragrant too dry; pound or grind finely to yield 1 tbsp
8 medium size prawns (150 g), shell, devein, launder too die 1½ cm
¾ tsp salt
¾ tsp dry soil white pepper
1 large cucumber (450 g), peel, wash, gist too die four mm to yield 1½ cups
1. Steam rice over speedily boiling H2O for fifteen minutes, hence cheque whether rice needs to a greater extent than water. If surface layer is cooked but a fleck hard, rice is ideal. Steam about other v minutes. If surface layer is soft but chewy, take rice from steamer. If surface layer is hard, sprinkle amongst 1-2 tbsp H2O too proceed steaming for about other v minutes.
2. After rice is cooked, fluff too ready aside.
3. Whilst rice is steaming, pound dried prawns finely too ready aside.
4. Cut candlenuts, dried chillies, fresh chillies too shallots into modest pieces. Pound or grind really finely. Stir-fry amongst three tbsp vegetable fossil oil inwards a wok over medium-low oestrus till medium dark-brown too aromatic. Add belachan powder too stir through. Push to ane side.
5. Place 1 tbsp vegetable fossil oil inwards the view of the wok. Reduce oestrus to low. Stir-fry dried prawns amongst the fossil oil till aromatic. Increase oestrus to high. Mix everything inwards the wok evenly.
6. When wok is really hot, add together prawns too stir through. Add rice too stir till thoroughly mixed too hot. Sprinkle amongst tabular array salt too pepper. Mix through. Taste too conform seasoning if necessary. Turn off heat. Add cucumber too stir through. Serve immediately.
(SPICY BELACHAN FRIED RICE)
Source: Adapted from Cooking for the President
(Recipe for four persons)
(Recipe for four persons)
375 g long grain white rice
wash too rinse thoroughly; soak 10 minutes inwards 340 ml water
45 g dried prawns, rinsetwenty g candlenuts, rinse
three g dried chillies
trim stems; cutting two cm long; soak inwards warm H2O till soft, virtually xxx minutes; mash dry out too discard water
30 g cherry chillies, rinse too bring down three bird's oculus chillies, rinse too bring down
eighty g shallots, pare too rinse
four tbsp vegetable oil
12 g belachan, toast till fragrant too dry; pound or grind finely to yield 1 tbsp
8 medium size prawns (150 g), shell, devein, launder too die 1½ cm
¾ tsp salt
¾ tsp dry soil white pepper
1 large cucumber (450 g), peel, wash, gist too die four mm to yield 1½ cups
1. Steam rice over speedily boiling H2O for fifteen minutes, hence cheque whether rice needs to a greater extent than water. If surface layer is cooked but a fleck hard, rice is ideal. Steam about other v minutes. If surface layer is soft but chewy, take rice from steamer. If surface layer is hard, sprinkle amongst 1-2 tbsp H2O too proceed steaming for about other v minutes.
2. After rice is cooked, fluff too ready aside.
3. Whilst rice is steaming, pound dried prawns finely too ready aside.
4. Cut candlenuts, dried chillies, fresh chillies too shallots into modest pieces. Pound or grind really finely. Stir-fry amongst three tbsp vegetable fossil oil inwards a wok over medium-low oestrus till medium dark-brown too aromatic. Add belachan powder too stir through. Push to ane side.
5. Place 1 tbsp vegetable fossil oil inwards the view of the wok. Reduce oestrus to low. Stir-fry dried prawns amongst the fossil oil till aromatic. Increase oestrus to high. Mix everything inwards the wok evenly.
6. When wok is really hot, add together prawns too stir through. Add rice too stir till thoroughly mixed too hot. Sprinkle amongst tabular array salt too pepper. Mix through. Taste too conform seasoning if necessary. Turn off heat. Add cucumber too stir through. Serve immediately.