Recipe Ingredient
- 1 cup fragrant long grain rice, washed and drained
- 50g toasted slivered almonds
- 1 tsp oil
- 1 tsp chicken stock granules
- 1/2 tsp sugar
- 1½ cups water
- Dressing (A):
- 1 tbsp oil
- 1 tbsp sesame oil
- 1 tbsp sambal belacan
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt or to taste
- Condiments (B):
- 75g red capsicum, sliced thinly
- 1 tbsp chopped spring onion
- 4 stuffed olives, sliced
- 200g prawns, parboiled
- 2 cloves garlic, sliced
- 30g young ginger, julienned
- 30g shallots, sliced
Instructions
- Put well-drained rice into an electric rice pot; add in oil, chicken stock and sugar.
- Pour in water and cook rice the normal way until it is fluffy. Remove and set aside to cool.
- Stir in dressing ingredients (a) and mix, then add condiments. (b); combine all the ingredients. Toss well, dish into individual serving bowls, and serve with a generous sprinkling of toasted slivered almonds.
