How to Cook Spicy Claypot Rice

The best way to cook it is of course in a clay pot over the stove, but you could use just about any pot that can take a little burning. Properly made, this dish tends to be somewhat greasy and always has a crispy, sometimes a little burnt, layer of rice underneath. (That's the best part!!)

Ingredients

  • Chicken-(150grams)
  • 1 Sausage
  • Salted fish (tiny pieces, without bones)-(50grams)
  • Spring onions (chopped)-(2 leaves)
  • Oil-(2 1/2 tablespoon)
  • Sesame oil-(1 tablespoon)
  • Ginger (Shredded)-(10grams)
  • Dark soya sauce-(10ml)
  • Light soya sauce-(15ml)
  • Blachan (Dried Shrimp paste)-(1 teaspoon)
  • 1 Fresh Lime
  • Cili padi (very hot small Bird's Eye or Thai chili)-(3 pieces)

Steps

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    Cook rice in a pot.
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    When it is done, put a plate of sausages on top of the pot to steam.
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    Partially fry the shredded ginger in oil and throw in the sausages, add dark soya sauce, light soya sauce, and cook till it is done.
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    Add a little water if necessary.
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    Splash a little sesame oil and set it aside.
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    Make sure there is enough sauce for the amount of rice you have cooked.
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    Partially fry salted fish in oil and set it aside.
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    Put cooked rice in an oiled clay pot and cook over medium heat till the bottom turns crispy.
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    Put all the ingredients together and pour in the sauce, splash in the additional, black soya sauce and sprinkle some spring onion over and stir loosely.
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    Serve accompanied by Sambal Belecan (spicy shrimp sauce) on the side.
    • To Make Sambal Belecan:
      • Heat Blachan over fire till it turns fragrant.
      • Pound some small chilis, add hot Blachan and pound until it is well mixed.
      • Serve in a small dish with fresh squeezed lime juice over it.

Warnings

Article Info

Categories: Rice and Beans