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Hed Chef
Learn how you can make it wok
FRIED OLIVE RICE
By Hedy Khoo
January 25, 2010
Often, even if you've found someone you like, some things about him may still bug you.
It's like fried rice - you never know what the cook is going to throw in there. You may not find everything on your plate palatable.
The simple solution is to cook it yourself. Pick and choose the combination most suited to your taste. And when certain ingredients aren't available, find substitutes or learn to live without.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel:63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
In the same vein, no man is perfect. The key to living successfully with your catch of the day is to love and accept him for all the flaws he has.
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Ingredients
2 cups long-grain rice
200g minced pork, ground
3 cloves garlic, minced
1 large onion, chopped
4 shallots, sliced
1 stalk of celery, sliced
25 curry leaves, washed and dried
1 red chilli, sliced thinly
100g cashew nuts
50g pitted and sliced black olives
Handful of roughly chopped coriander
8 baby tomatoes, sliced
White pepper to taste
2 tbsp Thai fish sauce, known as nampla
1 tbsp light soya sauce
Cooking oil
Seasoning for pork
3 tbsp Chinese rice wine or sherry
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp Thai fish sauce, known as nampla
1/2 tsp five spice powder
Dash of white pepper
Method
1. Cook rice with 11/2 cups of water. The trick to perfect fried rice is not to have your rice too soggy. Once rice is cooked, transfer into a bowl and let it sit until it cools down.
2. Meanwhile, marinate pork with the seasoning mix.
3. Pour oil into wok or pan to a depth of 4cm. Over lowheat, fry shallots until golden brown. Remove from pan and set aside for garnishing later.
4. Deep-fry the curry leaves next, then remove from pan and set aside.
5. Over medium heat, fry garlic and chopped onion, then throw in the pork and chilli. When nearly all the meat has turned opaque, toss in tomatoes and celery. Turn the heat on high, add in the rice and stir-fry thoroughly.
6. Use the frying slice to break up any clumps of rice. Season with fish sauce and light soya sauce. Add in olives, cashew nuts and curry leaves. Turn off the heat and toss in the coriander. Garnish with fried shallots before serving.
Hed Chef
Learn how you can make it wok
FRIED OLIVE RICE
By Hedy Khoo
January 25, 2010
Often, even if you've found someone you like, some things about him may still bug you.
It's like fried rice - you never know what the cook is going to throw in there. You may not find everything on your plate palatable.
The simple solution is to cook it yourself. Pick and choose the combination most suited to your taste. And when certain ingredients aren't available, find substitutes or learn to live without.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel:63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
In the same vein, no man is perfect. The key to living successfully with your catch of the day is to love and accept him for all the flaws he has.
--------------------------------------------------------------------------------
Ingredients
2 cups long-grain rice
200g minced pork, ground
3 cloves garlic, minced
1 large onion, chopped
4 shallots, sliced
1 stalk of celery, sliced
25 curry leaves, washed and dried
1 red chilli, sliced thinly
100g cashew nuts
50g pitted and sliced black olives
Handful of roughly chopped coriander
8 baby tomatoes, sliced
White pepper to taste
2 tbsp Thai fish sauce, known as nampla
1 tbsp light soya sauce
Cooking oil
Seasoning for pork
3 tbsp Chinese rice wine or sherry
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp Thai fish sauce, known as nampla
1/2 tsp five spice powder
Dash of white pepper
Method
1. Cook rice with 11/2 cups of water. The trick to perfect fried rice is not to have your rice too soggy. Once rice is cooked, transfer into a bowl and let it sit until it cools down.
2. Meanwhile, marinate pork with the seasoning mix.
3. Pour oil into wok or pan to a depth of 4cm. Over lowheat, fry shallots until golden brown. Remove from pan and set aside for garnishing later.
4. Deep-fry the curry leaves next, then remove from pan and set aside.
5. Over medium heat, fry garlic and chopped onion, then throw in the pork and chilli. When nearly all the meat has turned opaque, toss in tomatoes and celery. Turn the heat on high, add in the rice and stir-fry thoroughly.
6. Use the frying slice to break up any clumps of rice. Season with fish sauce and light soya sauce. Add in olives, cashew nuts and curry leaves. Turn off the heat and toss in the coriander. Garnish with fried shallots before serving.
