Place all ingredients into a mortar and pestle and bash until you have a fine paste. Add 1 tablespoon of the oil to a frying pan and heat to medium. When the pan is hot, add the chicken and cook until golden on both side. Add the shallots and garlic and stir fry until fragrant and softened. Add the rice, being careful to break up any lumps Directions. Option to dry toast the belachan first. Add all of the ingredients to for a blended paste. If the ingredients are not blending well, gradually add oil until you get a smooth paste. Add a bit of oil to a pan, and heat over low to medium heat. When hot, pour in the blended sambal paste.

Instructions. Start by blending the sambal oelek ingredients together into a smooth sauce. Taste and adjust the flavours and set aside. Place the chicken in a mixing bowl and top with 1 tbsp of kecap manis and 1 tsp soy sauce.

In a bowl, combine the Kicap Manis, fish sauce and lime and set aside. When the rice is almost ready, over a medium heat, heat half the oil in a large wok or frying pan. When the pan is hot, add the chilli and garlic and fry for 30 seconds or until the garlic is just golden. Add the ginger, prawns and shredded chicken breast and stir fry for a
Marinate diced chicken with half of the Lee Kum Kee (Professional) Chilli Garlic Paste for at least 20 minutes in the fridge. Heat a wok over a high heat until shimmering hot. Add half the oil and lower heat, add the chicken and fry for 2 minutes or so. Next, add prawns and stir-fry for 3 minutes. Add beans and onion fry for another minute Cook for about 2 minutes. After 2 minutes, add cooked rice and stir fry them until it is evenly coated. At the end sprinkle some spring onions and set aside. Into a separate pan, heat some oil, add chicken pieces. Sprinkle some salt, soy sauce and stir fry until the chicken is done. This will take 5 to 6 minutes. Storage – Store the spice paste in the fridge for up to 2 weeks or freeze in an airtight container for 1-2 months. Any longer and the paste would start to lose its flavour and freshness. Ratio – Use 1 tbsp of spice paste for every 100g / 3.5oz of meat (chicken, pork etc) unless otherwise specified.

Add the beef and sear for 4-5 minutes to develop a deep crust. Then flip, break up and stir-fry until almost cooked. Add the onion and stir-fry for 3 minutes or until the onion has softened. Then add in the garlic and chilli and stir-fry for another few seconds. Move the ingredients to the side and add the extra teaspoon of oil.

Heat 4 tbsp of oil in a large pan, add the meat and fry until golden and cooked, take out of the pan and set aside. Mix the grated onion, garlic, trassi, tamarind paste, coriander, galangal, cumin, sambal, salt and sugar together in a mortar and pestle, making the mixture as fine as possible.
Step 1: Heat 1 tbsp oil in a wok on a low heat. Add the shrimp paste and cook until brown and aromatic. Step 2: Add the shallots and garlic and stir-fry until fragrant and golden brown.

Rinse the rice until the water runs clear. Add 1 1/2 cups water for every cup of pandan rice. Bring the rice to a boil in an uncovered saucepan over a medium heat. Once it boils, turn the heat down low and place a lid on the saucepan, tilting it to let the steam escape. Allow to cook until the water has been absorbed.

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