Seafood Fried Rice
Seafood Fried Rice, the best fried rice I ever had is the Indonesian or Malay seafood fried rice or nasi goreng seafood. It is generously loaded with assorted seafood that are probably available in the kitchen at the time it was prepared. In fact it is already a meal on its own, when ever I had it at hawker centers or food courts it would already unnecessary to order for other main dish. The main ingredients of course leftover rice, sambal blacan (a sambal blacan is made of chili pounded with toasted shrimp paste), assortment of seafood including fish meat, eggs, garlic, onioins and ketcap manis (it’s a Indonesian sweet thick soy sauce). To my readers who have tried it during your travels to the far east, I am sure the reminiscence of the aroma of this dish in a hawkers center setting has now made you crave for this dish and all those hawker center foods be in Singapore, Kuala Lumpur, Jakarta or even in Johor or Batam.
Here is my version of seafood fried rice.
Ingredients:
6-8 c. leftover rice
250 g. assorted seafood
1/2 head garlic, chopped
1 medium size onion, sliced
2-3 stalk spring onion, chopped
2 pcs. eggs beaten fried, cut into strips
1 tsp. sambal belacan
1 tbsp. ketcap manis
cooking oil
Cooking Procedure:
In a wok, sauté garlic until color turn to light brown at high heat, add onion stir until semi-transparent. Add seafood, sambal blacan and ketcap manis mix well and stir cook for a minute at high heat. Add the leftover rice and cook, tossing until thoroughly heated and flavours infused to the rice. Add in fried egg strips. Season with salt to taste. Garnish with spring onions and serve immediately.
Here is my version of seafood fried rice.
Ingredients:
6-8 c. leftover rice
250 g. assorted seafood
1/2 head garlic, chopped
1 medium size onion, sliced
2-3 stalk spring onion, chopped
2 pcs. eggs beaten fried, cut into strips
1 tsp. sambal belacan
1 tbsp. ketcap manis
cooking oil
Cooking Procedure:
In a wok, sauté garlic until color turn to light brown at high heat, add onion stir until semi-transparent. Add seafood, sambal blacan and ketcap manis mix well and stir cook for a minute at high heat. Add the leftover rice and cook, tossing until thoroughly heated and flavours infused to the rice. Add in fried egg strips. Season with salt to taste. Garnish with spring onions and serve immediately.
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