Updated post on 5-7-2016
I have decided to take some new pictures using the preserve black olives . The rice which is less blackish is prepared using preserved black olives.
I think even without going to Thai restaurant, many Teochew families may have cooked something similar like this fried rice at home. It is a simple and flavourful fried rice using Teochew dialect well liked preserved vegetable, olive vegetables.
Teochew like this ugly dark vegetables that come with a few preserved olives in the bottle and one of the most common way of serving is to serve it with white porridge. My boy’s favourite dish to go with white porridge is this preserved vegetables and the house always has a bottle of this olive vegetable in the fridge because of him. At times when I am lazy or cooking white porridge, without any other dishes, he can finish a bowl of white porridge with 1 tablespoon of this black vegetables.
It should note that olive vegetables as well liked by Teochew is not entirely made from preserved olives. Beside olives as its ingredients, there are also preserved mustard as the ingredients.
Thai olive fried rice is a common dish in the Thai restaurant worldwide but this recipe is not considered as authentic because I do not know where to get the authentic Thai preserved black olives as in the picture below. If you can get hold of these salted black olives, you can just substitute with the black olives vegetables in the recipe and come out with authentic Thai version. Taste may be stronger using pure olives but I would say that using olive vegetables is an acceptable alternative.
For this illustration, I have used olive vegetables instead and as expected, my boy finished the fried rice in seconds.
I have tentatively titled the post as a Thai cuisine, but when I am able to get hold of some salted black olives, I will prepare again and upload new pictures.
WHAT IS REQUIRED
Servings: 4-6 Adult Servings
- 4 cups of cold cooked rice
- 8-10 salted black olives or 3 tablespoons of olive vegetables
- 2 tablespoons of dried shrimps
- 100 grams of fresh small shrimps (optional)
- 100 grams of minced pork
- 4 shallots, sliced thinly
- 4 cloves of garlics, minced
- 2 eggs
- 4 Thai lime wedges
- Some chilli padi, cut into small pieces
- 50 grams of toasted cashew nuts
- 2 sprigs of coriander
- 2 shallots, sliced thinly
- 1/2 tablespoon of white sugar
- 1 tablespoon of fish sauce
- Dashes of white pepper
STEPS OF PREPARATION
- If you are using salted black olives, remove the black olive seeds and chopped it finely. If you are using black olive vegetables, this step is not necessary.
- Crack the eggs and pan fried the eggs until thin omelette. Cut into thin stripes.
- In a wok, put 2 tablespoons of lard or cooking oil, sauté the minced garlic and shallots until fragrant, add the dried shrimps and minced salted olives or olive vegetables. Stir fry for another 1-2 minutes until the dried shrimps are aromatic. Add the minced meat, stir fry for 1-2 minutes and followed by the white rice. Stir fry until well combined. Add the seasonings (sugar, fish sauce and white pepper). Off the heat when it is well combined.
- For serving, the fried rice is served hot with egg omelette stripes, wedges of lime, some sliced shallots, cashew nuts and red cut chilli padi.
Once again, this is not the authentic version using pure black olives. If you are able to get hold of the black olives, please used them. Method of preparation is the same . I will continue to look out for the black olives and will upload new pictures if I am able to get hold of it.
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