200g squid, diced
2 cloves garlic, crushed
4 shallots, sliced thickly
4 birds eye green chillies, bruised
1 tbls ginger, shredded
2 tbls carrot, shredded
2 tbls snake bean, sliced
2 tsp dried chilli flakes
1/2 tsp belacan powder
1 tbls oyster sauce
1 tbls soy sauce
2 cups cold, cooked rice
2 tbls coriander leaves
Heat 2 tbls oil and saute squid and garlic
until just opaque – remove from pan.
Reheat oil and add eggs – move gently in pan until almost set.
Add shallots and green chillies – stir.
Add ginger, carrot, snake bean and chilli flakes – stir.
Add belacan, sauces, then rice – stir. Add squid and stir until rice is hot.
Remove from heat and stir through coriander. Serve garnished with cucumber.
Recipe from Makcik Chah, Teluk Nipah – Pangkor