@ Sin Ming Cookhouse / Bakery / Whatever
The Chinese have their fried rice and the Malays have their Nasi Lemak, while searching the internet I found a recipe for what I think would qualify for the Thai version of Nasi Lemak: a simple shrimp paste fried rice accompanied with some sweet fried chicken.
- 2 1/2 cups cooked jasmine rice
- 1 teaspoon shrimp paste
- 1/2 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1/4 cup dried shrimp
- 1 egg
- 1/3 cup shredded green mango
- 1 chicken breast
- 2 teaspoons fish sauce
- 1 teaspoon sweet soy sauce
- 1/2 teaspoon white pepper powder
- 1 tablespoon palm sugar
- 1 teaspoon sliced small Thai chilies
- 1 tablespoon sliced shallots
- 1/4 - 1/2 lime
- 1 teaspoon coriander
- To make the sweet chicken, slice the pork thin (approximately 1-2cm thick). Fry the chicken in in about 1 teaspoon of oil on high heat to seal in the juices
- In a separate bowl combine fish sauce, soy sauce, pepper, and palm sugar then add to the chicken in the pan
- Lower the heat to medium low
- Cook for about 10 minutes until the sauce becomes shiny and sticky. Set aside
- To make the egg strips. Crack one egg in a bowl and whisk until mixed
- Lightly coat a pan with a small amount of oil. Pour the egg in and tilt the pan so the egg evenly coats the bottom of the pan
- Fry on medium heat until set and golden (not brown). Flip once. Take off heat and allow to cool.
- Roll the egg and slice thin to create strips. Set aside.
- Fry the shrimp in oil until crispy, about 30 seconds on medium-high. Strain and set aside.
- Slice the chilies & shallots thin. Peel the mango’s skin and chop with a knife to make thin strips
- Add a little oil (about a teaspoon) into your pan and turn the heat up to medium-high. When the pan is hot, add the rice, shrimp paste and fish sauce. Stir well to mix.
- Cook until the rice is warmed up and mixed well
- Garnish with cilantro.
- When you eat it, mix it all together and squeeze the fresh lime juice on top\
Bon Appétit – Sidney