马式南香五味炒饭Malaysian Style Chef Special Fried Rice

  • Prep Time
  • Cook Time
  • Type
  • View
    610

材料(10人份)
A:泰国暹米100克、香米200克、清水400毫升
B:虾仁10只、鸡胸肉丁100克
C:豆角丁和红萝卜丁各30克、红辣椒20克
D:食油80克、鸡蛋3粒、南姜丝80克、香茅和红葱头片各30克、

蜜汁凉拌三丝材料
大葱丝100克、红辣椒丝10克、青瓜丝50克、家乐冰花蜜汁酱50克、鱼露5毫升、指天椒和红椒粉各5克、黄姜粉和马来栈粉各½茶匙

调味料
家乐鸡精粉1茶匙、盐和胡椒粉各½茶匙、糖1茶匙

装饰
红萝卜丝50克、西洋芫茜10克、虾饼10块、杏仁片20克(烤香)、青葱丝10克

做法
1.把两种米混合洗净,加入清水400毫升,用电饭锅煮成饭。
2.镬中热适量油,加入虾仁和鸡胸肉丁拉油,捞出沥油备用。
3.材料C以沸水烫熟,备用。
4.将全部蜜汁凉拌三丝材料拌匀,备用。
5.镬中再烧热80克油,将全部D料一起炒香,加入煮好的饭一起炒至散开。再放入剩余材料和调味料拌匀即可起锅。
6.将炒好的饭盛入大碗,再反扣在大盘中,以西洋芫茜、虾饼和红萝卜丝装饰。再撒上杏仁片和青葱丝。配蜜汁凉拌三丝享用。

Ingredients(Serves 10)
A:100g Thai Siam rice, 200g fragrant rice, 400ml water
B:10 nos fresh shrimps, 100g chicken breast (diced)
C:30g each long bean and carrot (diced), 20g red chillies
D:80g cooking oil, 3 eggs, 80g shredded galangal, 30g each sliced lemongrass and shallots

Honey Sauce Salad Ingredients
100g shredded onion, 10g shredded red chilies, 50g shredded cucumber, 50g KNORR Rock Sugar Honey Sauce, 5g fish sauce, 5g red bird’s eye chillies, 5g red pepper powder, ½ tsp turmeric powder, ½ tsp belancan powder

Seasoning
1 tsp KNORR chicken stock, ½ tsp each salt and pepper, 1 tsp sugar

Decoration
50g shredded carrot, 10g parsley, 10 slices shrimp crackers, 20g almond slices (toasted), 10g shredded spring onion

Method
1.Rinse the rice grains, add water and cook in electric cooker.
2.Heat up some cooking oil in the wok, blanch ingredient B, drain.
3.Blanch ingredients C in boiling water until cooked through. Set aside.
4.Combine all Honey Sauce Salad ingredients, set aside.
5.Heat 80g cooking oil in the wok, stir-fry ingredients D until fragrant, toss in cooked rice, then add in remaining ingredients and seasoning, toss well. Dish out on a big bowl, and then reverse on a serving plate.
6.Decorate with shredded carrot, parsley and shrimp crackers, sprinkle toasted almond and shredded spring onion over. Serve with the honey sauce salad.