150g Pork, diced

75g Pork fat
6 Banana prawns shelled and chopped (add half a tsp sugar to the chopped prawns)
2 Carrots (medium) diced
1 Red onion diced
4 cloves Garlic, chopped roughly
1 Chilli finely chopped

4 small Dried squid sliced

1 piece Salted fish chopped

1 tsp Sugar
1 tsp Fish sauce

1 tbsp Soya sauce

1/4 tsp White pepper

3 tbsp Cooking oil
Pinch of MSG (optional)

1 1/2 cups White rice (cooked)

2 1/4 cups Water (for rice cooking)


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Pre cook the rice and if possible leave overnight, if not then allow to cool before frying. The best way to cook rice these days is with a proper rice cooker. Simply put the rice and water in the cooker and turn on the cooking button.



Once the rice is cooked and cooled you have to break it up so that it is not lumpy. Then set aside until needed.


Put the cooking oil in a fry pan and heat. Add the pork fat and fry until it starts to brown.



It is important NOT to burn the pork fat. Once it is nice and brown remove the browned fat from the oil and put aside in a bowl.



Now add the dried squid. Cook for about three minutes. It should be nice and stinky by the time it is done. The squid is the main reason that this dish is not to everyone's taste. Remove it and put it with the browned pork fat.



Next do the same thing with the dried fish. Again put it into the bowl with the squid and browned pork fat.



Now add the chilli and fry for a minute or so



Add the garlic and fry until fragrant



Add the onion



Add the pork meat and fry until it starts to brown slightly



Add the prawn



Add the sugar



Add fish sauce



Add soya sauce



Add the carrot and stir in well



Add MSG (optional)



Cover and cook for a couple of minutes



Now add the rice



Stir the rice in to the rest of the ingredients



Now add the squid, fish and pork fat



Stir well and add the pepper



As you eat you will come across the little flavour packages of dried squid.





All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


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