虾酱炒饭～Nasi Goreng Cencaluk (Fried Rice With Preserved Shrimps)

我好像也在过开斋节哦！
从星期日就一直不停的在厨房里绕着，手没有停，脚也站到麻。
连我的儿子都说，妈咪，我们从这个月开始就一直很忙，而且要忙到年尾叻。
是咯，我听了都怕。
每次年尾总有一大堆的事做；
上两个星期就忙女儿的小提琴演奏，
接下来就忙儿子的生日和学校的义卖会。
今天终于暂可以暂时休息了。
今年的开斋节特别想起工作时的马来同事和朋友。
每次总是一大班的到他们家拜年，当然少不了大吃咯。
现在没得吃了，只好自己动手。
简单总好过没有。
来个大家都会喜欢的Beef Rendang，
我老公喜欢的Sayur Lodeh和Nasi Goreng Cencaluk.
如果你没吃过这道娘惹炒饭的话，那要试试看了，很好吃的。
记得要买鲜粉红的cencaluk，如果是灰暗淡的颜色就不太新鲜了。

食谱取自：Secrets of Nyonya Cooking pg 42

Ingredients: Nasi Goreng Cencaluk

3tbsp cooking oil
8 shallots, peeled and sliced
2 stalks lemon grass, thinly sliced
*(i just blend shallots & lemon grass into paste)
40g preserved shrimps (cencaluk), juice drained
1kg cooked rice, fluffed and cooled
3 red chillies, thinly sliced, reserved some for garnishing

Garnish:

1 cucumber, seeded and cut into cubes
omelette, made from 2 eggs, sliced thinly
crisp fried shallots

Method:

1. Heat the cooking oil and sauté shallots and lemon grass paste until fragrant.
2. Stir in the preserved shrimps and fry for 10 seconds (not too long as that will dry the preserved shrimps).
3. Toss in the rice quickly over high heat and add in salt, anchovy stock granules and chillies.
4. Garnish with cucumber, omelette, crisp fried shallots and serve.