At any round table family restaurant, before moving on to dessert, there is this one last rice dish (fried rice) that most Asian families usually order to share. And if it is at a Chinese restaurant then most probably it would be the baked rice with Chinese sausage.
Ever wondered about the fantastic aroma you get once you remove the lid??? And why do children take a liking to this rice?? Well if you have, this is a post to uncover the utterly delicious secrets …
This rice is tastes so good because of its herbal aromatic infusion but I also like that various vegetables & meat can be added onto the dish. The ingredients are a burst of flavours – sweetness from the sausages, savoury from the yellow curry powder & a pungent aroma from the herbs. Sounds tempting no?
Let’s get on with the cooking.
Ingredients:- (serves 4)
• 1 tbsp vegetable cooking oil
• 1 tbsp * shrimp paste in oil (มันกุ้ง)
• 1 cup black tiger prawns
• 1/2 cup mushroom finely chopped
• ½ cup baby corn
• ½ cup carrots
• 1 ½ Chinese sausage (chopped into small cubes)
• 4 cups cooked jasmine rice (preferably previous days left over rice)
• 2 tsp salt
• 1 tbsp yellow curry powder
• 2 tbsp light soya sauce
• 1 tbsp coriander leaves
• 2 coriander roots
• 1 tbsp butter
• 1 ginger (thin flat slices)
• 2 celery branches
* Chinese sausages are available in numerous varieties. I personally like to pick the ones made only from pork & pork fats (strictly with no other meat ingredient). This in Chinese is called “la chang” and is easily available in Thailand and other Asian stores in air tight packs.
* Yellow curry powder is easily available in all Asian grocery stores across Thailand.
* Shrimp paste in oil (มันกุ้ง) – this you can find under the sauce section in sealed containers alongside the famous Thai chilli paste oil (พริกเผา)
This recipe requires a clay pot for the purpose of aroma infusion. However, it can also be prepared and served as another variety of fried rice if you do not have a claypot. Please note – You will want to get a clay pot that can withstand heat and can be put over the stove.
1.Butter the clay pot well on the inside (or use canola spray oil for convenience).
2.Place the ginger slices along with coriander roots & celery leaves at the bottom. Set aside.
3.In a heated wok, add vegetable oil & shrimp paste oil together.
4.Once you see this bubbling, add in the shrimp & let it cook for a few minutes.
5.Followed by vegetables & Chinese sausage – allow this to sweat for another 3-4 minutes. Don’t worry if any of these ingredients seem under cook as it will be going into the baking pot for another 10minutes.
6.Add in the yellow curry powder, salt and soya sauce.
7. Without delay add rice. Quickly mix all ingredients together until the rice turns a deep yellow. Turn off heat.
8.Transfer the rice into the clay pot and simmer this for about 10minutes.
Serve piping hot (*not to young children) for aromatic outburst.