My Rice Dish You've Prob Never Heard Of

De Pailin's Kitchen · 45 min

Ingredientes

Preparación

1. Fry the dried shrimp in oil until the bubbling slows, then drain and cool. Fry the Chinese sausage briefly in the same oil until edges are slightly browned, then drain and cool.
2. Make the omelette: heat a non-stick pan with a little oil, pour in the egg and swirl, cook until the underside is light golden and the top is dry enough to flip. Flip briefly, then slide out. Repeat for the second egg if needed.
3. Halve the cooled omelette, stack the halves, and slice into 1 cm strips.
4. Make the caramel pork: fry the shallots in oil over medium heat until they start to caramelize. Add the palm sugar and stir until melted and amber. Immediately add the pork, soy sauce, fish sauce, black soy sauce and enough water to cover the pork, stirring to dissolve the sugar.
5. Simmer gently for about 30 minutes, stirring occasionally, until the syrup is thick and glossy. Add water if it gets too dry.
6. Make the shrimp paste rice: in a wok, heat the oil and shrimp paste over medium heat, breaking it up until it sizzles and smells strong. Add a splash of water to loosen it into a sauce, and mash until no clumps remain.
7. Turn the heat to high, add the rice and toss until evenly coated with no clumps, then turn off the heat.

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