We managed to test the recipe out a few weeks ago in our own kitchen. First a spoonful of blended chilli went in. I was ready for what was next to come. The spicy aroma that rose from the sizzling wok starts tickling the nostrils. With a hand over my nose, I just had to bear with it. Next the dried shrimps and belacan chili (we couldn't find belacan powder) went in, followed by the pork belly slices. Then a dash of dark soy sauce and a teaspoon of sugar for taste. The verdict? It was a super spicy (too much chilli) and could do with better pork. Nevertheless it was a good first try. Well there's enough chilli for a few more rounds of this dish, so fret not.
In the wok
Ta dah ...
We also learnt how to cook chicken rice while back in Muar.
Onions, Garlic and Ginger into the fry
Whole chicken on the boil
Frying the rice in spices and butter
Into the rice pot - with the boiled chicken stock
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