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Clay Pot Rice

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Clay Pot Rice

Postby kctsang » Mon Jun 21, 2010 2:37 pm

Clay Pot Rice

The best way to cook it is of course in a clay pot over the stove, but you could used just any pot that could take a little burning. The "real thing" tends to be somewhat greasy and has always a crispy, sometimes a little burnt layer of rice underneath(that's the part I love best!!) and the claypot itself is black and burnt. That's also how I tell a "real" claypot rice from the common commercial "normal rice served in claypot." version.

salted fish - tiny pieces, without bones
spring onion - chopped
sesame oil
ginger - shredded
dark soya sauce
light saya sauce
blachan(dried shrimp paste) )
lime ) for sambal blachan
chili padi (very hot small chili) )

Cook rice separately in a rice cooker or a pot.
When it's done, put a plate of sausages on top to steam.
Brown shredded ginger in oil, throw in the sausages, add dark soya sauce, light soya sauce and cook till it's done.
Add a little water if necessary.
Splash a little sesame oil and set aside.
Make sure there is enough sauce for the amount of rice you've cooked.
Brown salted fish in oil and set aside.
Put cooked rice in an oiled clay pot and cook over medium heat till the bottom is crispy.
Put all the ingredients over and pour in the sauce, splash in additional
black soya sauce, sprinkle some spring onion over and serve.
It's to be eaten all mixed up accompanied by sambal blanchan.

To make sambal blachan:
Grill blachan over fire till fragrant.
Pound small chilis, add blachan and pound till it's well mixed.
Put in small dish and squeeze lime over.

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