Belacan Fried Rice (kao kluk gapi)

 

Ingredients

For the Fried Rice

• 500g cooked rice, about 3 cups
• 2 Tbsp shrimp paste (Hamharjiang)
• 30 g belacan

For the Caramel Pork

• 350 g chicken breast meat, cut into 2 x 1 cm pieces
• 100 g palm sugar, finely chopped
• 3 bulbs shallots, thinly sliced
• 1 Tbsp fish sauce
• 2 tsp soy sauce
• 1 tsp Tbsp black soy sauce
• 
  

• The Fixins

  • 1 egg for omelette*
  • 50 g Dried shrimp
  • 3 bulbs Fresh shallots, julienned
  • 1 pcs Lime
  • 10 pcs Thai chilies, finely chopped
  • 5 strands Long beans, cut into ¼" pices
  • 1/2 pcs carrot  julienned and marinated in lime juice (should use mango instead)
  • Cucumber, cut into ¼, then sliced thinly
  • *If use more than one eggs, fry 1 egg at a time to keep it thin.

Instructions

For the pork: 

1.  Sauté shallots until they start to caramelize. 

2.  Add palm sugar and stir over medium heat until it is melted and starts to turn an amber colour. 

3.  Add the chicken meat, soy sauce, fish sauce, black soy sauce, and just enough water to cover the meat. 

4.  Stir to mix and dissolve the sugar. Let simmer gently, stirring occasionally, for about 30 minutes or until the syrup has reduced until thick and shiny.

For the rice: 

1.  Saute the shrimp paste in oil on medium low heat until aromatic. 

2.  Add a splash of water, just enough to loosen the shrimp paste, and mash the shrimp paste until there are no more clumps. 

3.  Add the rice and toss over medium high heat until thoroughly mixed.

For the omelette: 

1.  Pre-heat a non-stick, 10-inch frying pan over medium heat with just enough oil to coat the bottom. 

2.  Beat up an egg and pour into the pan, swirl until the egg is even distributed,  lower the heat to low. 

3.  Cook until the other side is a light golden colour, and the top is dry enough to flip. 

4.  Flip the omelette and cook the other side for a few seconds just to set it.

5.   Remove from the pan and let drain on paper towel to absorb excess oil.

6.   Cut the omelette in half, then slice each half into thin strips.

For the dried shrimp: 

1.  Add dried shrimps to a wok or a small pot, then add just enough oil to cover.

2. Turn the heat to medium high, and once the shrimp are bubbling, turn the heat down to medium low and fry for another 1-2 minutes, or until the bubbling starts to slow down. 

3.  Remove, drain, and cool on a plate.

To assemble: 

1.  Serve the rice in the middle and arrange a small amount of the caramelised chicken meat and all the other fixings around the rice.  

2.  When ready to eat, squeeze the lime over the rice and toss everything together! Enjoy!