Bak Kwa Sambal Nasi Goreng | Jerky Sambal Fried Rice

Daniel
Feb 23, 2021
3 min read

Updated: May 22

This recipe is featured in my ECookbook:

Foodnotes - Sambal

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I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.

And this is not an ordinary sambal fried rice. It has my grandma's footprints all over it. After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste.

It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.

Ingredients:

(Serve 1)

Rice, 1/2 Cup
Kecap Manis, 1 TBSP
Tomato Ketchup, 1/2 TBSP
Sambal Homemade, 1.5 TBSP (Adjust To Preference)
Black Fermented Shrimp Paste, 1/2 TSP
Garlic Finely Minced, 2 Cloves
Sesame Oil, 2 TBSP
Onion Finely Diced, 1
Bak Kwa / Bacon / Prosciutto Finely Diced, 1 Slice (Adjust To Preference)
Scallions Finely Sliced, A Handful
Sunflower / Grapeseed / Canola / Peanut Oil, For Frying
Eggs, 1
Cucumber Shredded, For Garnish

Equipment:

Cast Iron Skillet / Pan
Rice Cooker

Directions:

Please visit, "Bak Kwa | 肉干 | Chinese BBQ Chicken Jerky" page for the recipe.
Please visit my "How To Make Sambal" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
Prepare the Chicken
In a pestle and mortar, smash the garlic.
Add the rest of the marinade ingredients (excluding chicken) and mix until well combined.
If using chicken breast, pound it with a meat mallet until evenly thick.
Transfer chicken and marinade into a shallow bowl.
Massage the marinade into the chicken until fully coated.
Cover and chill in the fridge for 2 to 4 hours.
Make the Slaw
In a large bowl, mix all the slaw ingredients.
Toss until well combined.
Set aside in the fridge until ready to serve.
Cooking & Assembly
Heat oil in a griddle, skillet, or pan over medium heat.
If you have an outdoor grill, even better.
Once the oil is smoking hot, add in the marinated chicken.
Cook until halfway through and the bottom is lightly charred.
Flip and tilt the pan to baste with the rendered juices.
Remove and rest the chicken.
In the same pan, pour in the remaining marinade.
Deglaze and reduce by half to create a sauce.
To Serve
Plate the grilled chicken with a generous spoon of slaw.
Drizzle the reduced marinade sauce over or alongside.
Serve immediately.