Recipe Ingredient
- 3 pieces leftover fried fish, shredded
- 2 cups rice, cooked and cooled
- 3 cloves garlic, chopped
- 2 tbsp tom yum paste
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 50g cabbage, sliced
- 6 tbsp oil
- Pounded together
- 1 tsp belacan (shrimp paste)
- 5-6 bird´s eye chilli
- Garnishing
- Spring onion, chopped
Instructions
- Heat oil in a wok. Fry garlic, fish and the pounded ingredients for 5 minutes.
- Add in tom yum paste, oyster sauce and fish sauce. Stir for 3-4 minutes.
- Add in cabbage and rice. Mix well. Stir fry for 5-8 minutes.
- Serve with spring onion.
- Tips: Salt is not added because of the fish sauce and tom yum paste is salty.
- You can substitute the fish with fried chicken.
