Julie Lin served up a tasty pineapple fried rice and ikan bakar kecap on Saturday Kitchen.<\/p>\n
The ingredients for the ikan bakar kecap: 5 shallots, finely chopped, 3 garlic cloves, finely chopped, 2 red chillies, finely chopped, 1 tbsp tamarind paste, 2 tbsp sweet soy sauce (kecap manis), 2 tbsp soy sauce, 1 tbsp lime juice, 4 mackerel fillets, skin on and pin boned, pinch salt and 4 banana leaves, for wrapping (optional).<\/p>\n
For the pineapple fried rice: 2 tbsp vegetable oil, 3 free-range eggs, lightly beaten, 1 onion, finely chopped, 1 red pepper, chopped, 80g peas (defrosted if frozen), 1 large carrot, peeled and chopped, 1 pineapple, cut in half lengthways, hollowed out and flesh cut into bite-sized pieces (reserve the hollowed-out pineapple halves to serve), 400g cooked jasmine rice (preferably day-old), 2 tbsp light soy sauce, 1 tbsp XO sauce, 1 tsp chicken bouillon powder, 1 tsp caster sugar, 50g salted peanuts, crushed, 2 red chillies, thinly sliced, salt and freshly ground black pepper, handful fresh coriander, left whole to garnish and 1 lime, cut into 6 to serve.<\/p>\n