Singaporean men can cook. That's one thing I noticed. They just don't cook, but they cook well! This is a recipe by Bishop Joseph Saw, another wonderful chef we know. Thank you for the wonderful recipe!
4 cups cooked rice (preferred kept overnight)
1 large piece of salted fish (or 4 small salted fish)
1 cup of mixed vegetables (green peas, carrots, and/or corn)
3 shallots (chopped)
4 TBS of warm water (melt enough chicken cube stock, usually 1/2 piece or less)
5 TBS oil
- Soak salted fish. wash and cut into small slices, but if the salted fish come as a whole fish, then soak, cut open and manually get the meat off the bones & skins. It's a labor of love the end result is awesome!
- Soak mixed vegetable in a bowl of warm water.
- Chop 3 shallots (but if you like less onion taste, then 2 will do)
- Prepare chicken stock mixture and set aside.
- Cook rice and keep overnight.
- Heat wok with 3 TBS of oil, put in sliced salted fish and stir fry till brown (do not let it burnt). Set aside.
- Lower heat and add 2 TBS of oil, fry the eggs and shallots till fragrant.
- Pour in the rice and mix well with the eggs and shallots, increase the fire and add in the mixed vegetables. Do not allow the rice to stick on pan by stirring well. Pour in the chicken stock and thoroughly fry the rice until it gets dry.
- Lastly, add in the dried salted fish and mix well. (If you like it to be a bit more salty, add 1/2 tsp salt to taste)
- Salted fish is quite tricky to find. If you live near Chinese market, search for Chinese sausages and fish balls area (refrigerated).
- Taste your food every step of the way until you are satisfied with the taste.