Fried rice

The fried rice I cooked recently, in January, using leftover ham given by MIL. Though I didn't use leftover rice, the rice was nicely cooked - moist without being soggy.

It's basically a "fast to cook, good to eat" kind of meal.
A salad can by added for more fibre.


Note: to cut down on peas - too much spoils the taste and texture of the fluffy rice.

Ayam Penyet, the current fad

Reading kxbc's post about the Ayam Penyet (meant to tempt ksn who is currently on a special diet) reminded me of the bbq chicken I had in Bali in 2005.

There's a Ayam Penyet rage going on right now among some foodies in Singapore. The AP dish which originated from some place in Indonesia, comprises of fried chicken smashed flat (dunno for what?) before being served in a nice platter with sambal and some cucumber or lettuce salad, and rice.

On a trip to the Changi broadwalk over the new year, I saw the AP dish at the Changi hawker centre and I must say the presentation looks exactly like the Balinese bbq chicken I had (picture below).

Balinese styled BBQ chicken with rice and Soto Ayam (chicken soup)

Note the nice little touches in the presentation: the rice is topped with fried shallots for colour and flavour, and placed on a flower-shaped paper before being placed in the basket; the chilli sambal is freshly grinded on the spot...oishi!

I read a discussion on some food forum where some folks wondered how the chicken in the AP dish was smashed. Well, someone suggested that after chicken was fried, some one, like a fat lady would be asked to sit on the chicken and that is how they smash the chicken!

Wahahaha!!

Picture by Ken S