Sambal is a chili-based sauce. It is found in the cuisine of many Southeast Asian countries including Malaysia, Indonesia and the Philippines. To make sambal, chilis are crushed with other spices, sometimes with shrimps and fish, and ground to a paste.
To make this fried rice, I combined sambal oelek (available in supermarkets), crushed galangal (also available in supermarkets), fresh garlic, onion, kaffir lime leaf and lemongrass. Can you imagine the aroma?
And to make the sambal fried rice a complete meal, into it went diced cooked pork tongue, chopped carrot and finely sliced onion leaves. For seasoning, I used soy paste and salt.
- 5 c. of cold cooked rice, stirred or lightly mashed to separate the grains
2 c. of diced cooked pork tongue (or any leftover meat you have)
1 carrot, peeled and chopped
about 1/2 c. of finely sliced onion leaves
2 to 3 tbsps. of soy paste (or soy sauce)
salt, to taste
For the sambal:
2 tbsps. of sambal oelek
1 tbps. of crushed galangal
1 tbsp. of chopped garlic
2 tbsps. of chopped onion (shallots are better)
1 kaffir lime leaf, sliced
1 stalk of lemongrass (see tip), finely sliced
3 tbsps. of cooking oil
- Place all the ingredients for the sambal in a blender or food processor and process until pasty. You can also do this with a mortar and pestle.
Heat the sambal in a wok or frying pan. Add the meat and carrot. Season with the soy paste. Stir fry over very high heat for about a minute. Add the rice and onion leaves. Season with salt. Stir fry until the rice is heated through and the color is even.
To serve, ladle some sambal fried rice on a plate, top with a fried egg and sprinkle with chopped cilantro.
Cooking time (duration): 10 minutes
Number of servings (yield): 4 to 5
Meal type: lunch / supper