Belachan Fried Rice

What...

a) looks like belachan fried rice?
b) smells like belachan fried rice? and

*burp*

c) releases gas the odor of belachan fried rice?

But doesn't taste like belachan fried rice?

Anyone?

Because I don't know either, but I'm open to suggestions.

But don't feel too badly for me though. This is the first time I am making belachan fried rice without using a mix so I'm happy enough that (a) and (b) above are achieved (though I'm a little ambivalent about (c) truthfully).

Here's the recipe from Rasa Malaysia, and below you will find the steps as to how I made it.

Leading leftover: over-(several)-nights rice

Belachan Fried Rice

1/2 onion (or shallot), sliced
2 cloves of garlic, sliced
3 large chili, cut
2 chili padi, cut
1/2 teaspoon toasted belacan
1/2 teaspoon sugar
8 oz. overnight rice
1 egg
2 tablespoons oil

Presenting: the ingredients.

The main star!

 

1. Before you follow this recipe, play 'Spot the Difference' between Bee's original recipe and what I did.
2. Then, if you must, shake your head at the audacity of The Failed Chef.
3. Next, ensure that the rice is at room temperature and not clumped together.
4. In a wok, toast the belacan on low heat until it becomes dry and aromatic. It should appear powdery-like, like tiny granules. I have no idea what this means but this is what I did anyway.





5. Using a mortar and pestle, blend the onion, garlic, chilis, and toasted belacan. Try your best to keep the paste from kissing the floor uneccesarily.
   
   
   
6. Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic.
7. Add most of the rice into the wok and stir well with the flavoring paste. If some paste remains on the mortar, add a bit of rice to mop it up before transferring the rice to the wok.
8. Create a well with the rice, add oil and break an egg in the middle of the wok. Make scrambled egg. When egg is almost cooked, stir and toss with rice.

9.   Add sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice.
10. Sprinkle with salt to taste.

But here's what I'm really proud of. Get closer.

Slightly to the left. And zoom in.

Perfect!

There. See the green beauties? I got the idea of growing spring onions from noobcook except I grew it in glasses of water.

At least something worked out, eh?

What would The Failed Chef do next time?

• Try harder to find sweet soy sauce and palm sugar - baking sugar and light soy sauce just doesn't cut it as substitutes, I'm afraid