August last year my husband got to spend a week in Singapore for work, people asked why don't you go? ... let's see I was 8 months pregnant and the thought of spending 7 days in Singapore with HOT weather didn't excite me too much. Otherwise "YES!" I would have jumped at the idea, Singapore is a fantastic place to visit, with some delicious food.
I think I have been given the best gift from my husbands trip to Singapore though and that is he had this black olive fried rice dish while over there and he came home and has recreated it. Now it is a regular meal in our house, super tasty and so easy to make, so I asked Steve's permission if I could share his little
Singapore treat with my blog readers.
Here is it:
Kao Pad Nahm Liap (Black Olive Rice)
1 Cup rice - cooked and rinsed, set aside
250 grams minced Pork meat
1 clove garlic - finely chopped
2 cm Ginger - finely chopped
1 Cup Shrimp
8-10 Black Olives - finely chopped
2 Fresh Chillies - chopped
1 Green Mango - julienned (can be hard to find in NZ, look in your local fruit vege shop)
1 Lime - quartered
Mung Bean Sprouts - handful
Cilantro/Coriander - handful finely chopped
1/2 Cup Cashew nuts (pan fry if you want) - chopped
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
Heat oil in pan (wok), add garlic and ginger, brown to flavour oil. Add pork, season with salt and pepper and then cook through. Add rice, black olives (add chillies if not fresh), cook through, add shrimp, soy sauce and oyster sauce.
Place in middle of plate, garnish with coriander. Serve with fresh chilli, spring onion, green mango, mung beans, cashew nuts and limes on the side. Season to taste. When eating mix it all together for an explosion of flavours.
(it looks kind of boring in the photo but it is really tasty)
My new favourite meal, and it's easy to make on the weekends when you can't be bothered with fussy cooking.