This recipe was given to Jacob Leung by his mother, who adds curry leaves, kecap manis and fried garlic for a distinctly Malay touch.
- ½ cup vegetable or peanut oil
- 15-20 curry leaves
- 4 whole dried chillies
- 100 g dried shrimp
- 4 eggs
- 1 large shallot, sliced
- 4 cups white rice, cooked then chilled overnight
- 2-3 tbsp soy sauce
- 2 tbsp kecap manis
- 2 tsp fried garlic
- 1 bunch coriander roots, finely sliced
- coriander leaves, roughly chopped, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. In a large wok over medium high heat, add the oil and allow it to heat up. Add the curry leaves and fry until they stop crackling. Remove the leaves from the oil and place on a paper towel. Using the same oil fry the dried shrimp and whole dried chillies. Fry until the shrimp are golden and crispy. Remove from the oil and allow to drain on a paper towel.
2. Using the same wok, add the eggs and scramble. Once cooked, add the rice and break it up. Then add back the curry leaves, chilli and shrimp. Mix in the soy sauce, kecap manis, shallots and garlic. Serve immediately.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.