Bay poun

Bay poun

Moulded rice

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g long-grain rice
1 teaspoon salt
125g pork fat, chopped
125g lean pork, chopped
125g chicken meat, chopped
3 garlic cloves, finely chopped
3 spring onions, thinly sliced
fish sauce, to taste, plus extra to serve
1/4 teaspoon freshly ground black pepper

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Put the rice, salt and 1 litre water into a large saucepan. Bring to the boil, cover, then reduce the heat to low and simmer for 20 minutes, by which time all of the water should be absorbed. Remove the lid and allow the steam to escape while preparing the meats.
  3. Put the pork fat into a wok or large heavy-based frying pan over medium heat and stir-fry until it is crisp and golden and the fat is melted. Add the lean pork and chicken meat, with the garlic and spring onion and stir-fry for 10 minutes, or until the meats are well cooked. Add the rice, which has been forked through, and toss well to combine, then add the fish sauce and pepper, to taste. Remove from the heat, press firmly into a lightly greased 1.5 litre capacity mould, cover with foil and keep warm. Turn out and serve with extra fish sauce, if desired.

Note

  • This recipe is perfect for using up leftover white rice, in which case, 4 cups of cooked rice is needed.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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