Ingredients
1 cup cooked and cold rice
50 g prawns
50 gm sliced chicken meat
1 egg
some kangkong and taugeh
2 shallots – sliced
11/2 tbsp shrimp sambal (sambal ‘hae bee’)
salt, pepper and chicken powder to taste
1 tomato – quater
cucumber – sliced
spring onion – chopped
1 cup cooked and cold rice
50 g prawns
50 gm sliced chicken meat
1 egg
some kangkong and taugeh
2 shallots – sliced
11/2 tbsp shrimp sambal (sambal ‘hae bee’)
salt, pepper and chicken powder to taste
1 tomato – quater
cucumber – sliced
spring onion – chopped
Method
1) Heat oil in a pan, add prawns, chicken meat and stir-fry briskly over high heat for 2 mins. Dish out and set aside. In the same pan add 1 tbsp oil, fry sliced shallots till fragrant, add egg and sramble it, add in rice, toss and fry till rice is well coated with the egg. Add sambal, salt, pepper, chicken powder, toss and fry over high heat for 2 mins. Add in cooked prawns, meat and vegetables. Stir-fry over high heat just long enough to wilt the vegetables but retain their crispness – abt 1 min. Sprinkle with some chopped spring onion. Dish out on serving plate and garnish with cucumber and tomato. Put a spoonful of sambal on top of the rice. .
1) Heat oil in a pan, add prawns, chicken meat and stir-fry briskly over high heat for 2 mins. Dish out and set aside. In the same pan add 1 tbsp oil, fry sliced shallots till fragrant, add egg and sramble it, add in rice, toss and fry till rice is well coated with the egg. Add sambal, salt, pepper, chicken powder, toss and fry over high heat for 2 mins. Add in cooked prawns, meat and vegetables. Stir-fry over high heat just long enough to wilt the vegetables but retain their crispness – abt 1 min. Sprinkle with some chopped spring onion. Dish out on serving plate and garnish with cucumber and tomato. Put a spoonful of sambal on top of the rice. .
No comments:
Post a Comment