2 bowls of cooked rice
1/2 cup chicken meat, cut into small pieces
1 cup of cut red, green and orange capsicum (I used sweet Palermo)
(can use other colours also)
2 tbsp chopped spring onions
2 shallot, thinly sliced
1 tsp tomato puree
1 tbsp sweet soy sauce
1/4 tsp dark caramel soy sauce
sugar and salt to taste
To pound with a mortar and pestle
5-7 dried red chillies, cut into small parts with a scissor
5 shallots
3 garlic
1 in shrimp paste
Garnishing
thinly sliced cucumber
chopped spring onions
fish crackers
Note: for red chillies, cut it into smaller sizes so that it will be easy to pound. Soak the cut chillies in hot water for 15mins, drain and remove as many seeds as possible, then again soak the chillies in warm water for 15mins. Drain and keep aside.
When its time to pound, add some salt to the spices so that it becomes into a paste. You can pound bit by bit and be careful that the chillies do not enter your eyes.
Heat a wok, pour about 5 tbsp oil, saute the thinly sliced onions for a minute, then add in the pounded ingredients. Saute until the chillies are cooked fully, do not add too much of oil in this dish, as there is no egg included to absorb leftover oil. Once the chillies are fragrant, add in the tomato puree and chicken meat. Stir fry for another 1 minute, then add in cut capsicum and stir fry further. Add sugar to taste. Add in rice, soy sauces and stir fry until all the ingredients are well incorporated. Taste to adjust seasonings. Add in chopped spring onions and dish out. Serve with some sliced cucumber and rice crackers at the side.
Comments
Post a Comment