A bit of spice makes a meal moreish, and makes the rice go down faster. These spicy dishes are nice for breaking fast, too.
BLACK PEPPER PETAI FRIED RICE
2 bowls (350g) cooked rice, preferably day-old
2 tbsp cooking oil
1 tbsp minced ginger
1 clove garlic, minced
50g chicken fillet, diced
50g shelled prawns, diced
30g carrot, diced
3 bird’s eye chillies, chopped
1 red chilli, chopped
60g petai (stink beans), halved and diced
½ tsp salt
¼ tsp pepper
½ tsp ground black pepper
½ tsp chicken stock powder
Loosen the rice grains to separate them if they are in clumps. Heat the oil in a wok until hot. Stir-fry the ginger and garlic over low heat until fragrant.
Add the chicken, prawns and carrot. Stir-fry until aromatic.
Add the rice and toss briefly to combine. Make a well in the centre of the rice, add a little oil, and crack in the eggs. Let the eggs set for a few seconds before scrambling them over high heat together with the rice.
Add the seasoning and sprinkle over a little water to moisten the rice. Add the chillies and petai. Stir-fry briskly until rice is fairly hot and fragrant. Dish out and serve.
SPICY SAUCY PRAWNS
400g medium-sized prawns with shells
a little salt and pepper
3 tbsp cooking oil
1 tbsp dried prawns, rinsed and coarsely chopped
1 onion, cut into half and sliced
1 stalk curry leaves
5 bird’s eye chillies, chopped
3 tbsp tomato sauce
3 tbsp chilli sauce
2 tbsp tomyum paste
2 tbsp sugar or to taste
Trim the prawn feelers. Season prawns with a little salt and pepper.
Heat the oil in a wok until hot and fry the prawns until they turn a bright red – about 1 minute.
Dish out the prawns and set aside.
In the oil remaining in the wok, sauté the dried prawns, onion, curry leaves and chillies until fragrant. Add in sauce and stir to mix well.
Return prawns to the wok, toss in the sauce, and remove from heat.
CHICKEN WITH KICAP MANIS IN FRAGRANT SPICY SAUCE
4 pieces chicken whole legs
100g onion, cut into wedges
50g young ginger, sliced thinly
6 dried chillies
4 bird’s eye chillies
2 stalks spring onion, cut into 5cm lengths
100ml kicap manis
1 tbsp oyster sauce
2 tbsp chilli sauce
1/2 tsp pepper
30g crushed rock sugar or to taste
Season the chicken with 3-4 tablespoons of the marinade for at least 1 hour.
Heat oil in a pot and fry the onion, ginger slices and chillies until fragrant.
Add the marinated chicken and fry briefly. Add the remaining marinade and cook for 1 minute.
Pour in water and braise the chicken for 30-45 minutes, or until the chicken is tender and the sauce is thick. Add the spring onions and give it a stir. Remove from heat.