Kick-Ass Sambal Fried Rice

Being the victim of a home invasion is horrible. I found out how the other night when I got home to find my flat in chaos. Cupboards and drawers were opened and emptied. Things strewn all about the place. Horrifically, I imagined some stranger being my personal space, rifling through belongings and mementos. They took our laptops which contain practically our whole lives in pictures, documents, bookmarks of our favourite music, websites etc. It was hard not to feel vulnerable and violated.

Today I’m not feeling vulnerable. I’m feeling angry. Angry that some assholes thought it was cool to come into my home and help themselves to our stuff. Angry that they took necessities that we can’t afford to replace right now . Angry that I can’t look at neighbours and passers-by the same way anymore.

Bastards. I want revenge. Chop, chop, chop, mash and stir. That’s what I’d have like to have done to those robbers.  But today I had to settle for taking it out on some innocent onions and other ingredients in a kick-ass sambal fried rice.


1 onion (chop, chop, chopped into rings)

2 tbs sambal paste (heavily pounded)

1 medium-sized bowl of rice (boiled and left overnight)

10 small shrimp

3 tbs oil

Salt to taste

Heat oil in a large pan and fry the onions until soft. Add the sambal and saute on high heat until paste begins to dry out. Add the rice and shrimp and give a good mashing until shrimp are cooked. (If you don’t have any ill feelings to vent, it’s good enough to just give it a thorough mix through.) Remove from pan and eat while piping hot.

Shovelling spoonfuls of spicy, intensely fragrant rice into my mouth provided some kind of release. Soothing my anger at least for the moment.

Sambal is a typical Malay chilli condiment – my favourite one. Especially when made with belachan or fermented shrimp paste. I found the perfect sambal recipe at RasaMalaysia, a great site for Malaysian food, with wonderfully easy recipes – especially if you’re living overseas, far from your favourite nasi padang or sarabat stall.

Rasamalaysia’s recipe for cooked sambal is simple:


  • 160 gm fresh red chilies (use large chilis if possible. if you have to use Thai bird chilis, remove seeds AND membrane. I once used whole Thai chilis including the seeds and almost caused a meltdown at the dinner table – chilli lovers you know what I mean)
  • 1 tablespoon toasted belachan (Malay fermented shrimp paste. Toast it in a dry pan until it’s dry and crumbly. If you cannot find belachan, you can substitute it with Vietnamese or Philippino shrimp paste. This is much more liquid so don’t bother with the toasting)
  • 120 gm shallots
  • 1/4 teaspoon  salt (or to taste)
  • 2 teaspoons fish sauce
  • 2 1/2 teaspoons sugar/palm sugar (or to taste)
  • 4 tablespoons oil


Blend chilies, shallots, and toasted belacan in a mini food processor until smooth.

Heat up a wok with oil and “tumis” (sauté) the mixture until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce.

The sambal mixture can be used in many dishes as a flavouring base and stored in the fridge up to a week.


About Mizdee

Food, food, food. Apart from love, it's the other thing that makes the world go round. When I'm sad it's a comfort, when I'm happy it's a celebration and when I'm not hungry, it's just greediness. But hey! Why not? Life is short too pass up a good meal.


  1. Jenny Chak

    Hi Da- Di

    Aiya, don’t vent your anger on innocent onions and white rice lah! Worse still your one & only wok – you may need to buy another then another round of venting anger!!

    Your sambal rice is easy enuf for Marivic to copy!

  2. I have only just come across your lovely website, in an effort to find the Nigel Slater sticky chicken wings recipe (Tried years ago and loved). We have friends over for a BBQ tmw, so I shall heed your advice.
    Also, you sound like a totally lovely person and those toerags who went through your flat are heading for a big dollop of karma at some stage. On another level, they’re probably in a pretty terrible place mentally already. I mean, how down on your luck do you have to be to do that sort of thing?
    Looking at the positives (and I’m sure you do, and I’m bringing up stuff that happened yonks ago), you are an amazing and creative cook and you feed your family delicious food. Probably around a table, with lots of smiles.
    Right, time to get the marinade sorted. And have a bite to eat, late one tonight.
    P.S. Those onions had it coming.

    • Miz Dee

      Hi Catherine, thank you for your lovely comment. It is nice to know there are people out there who can sympathise about the onion situation ;)

      How did your bbq wings go? I’d love to hear about it. Bet your guests couldn’t stop licking their fingers!

      • The BBQ wings went in a flash, thank you. It was a case of one, two, three, scoff. Even the husband got stuck in and he’s a bit finicky when it comes to meat with bones.

    • Mizdee

      Hi Cattytee,
      I apologise deeply that this reply is 3 years late. Obviously I haven’t touched my poor blog in that time either. But I’m just starting to dust off the cobwebs and came across your reply.
      As you said, this stuff happened yonks ago (including your original comment – again SO sorry) and I’m older and hopefully wiser now ;)

      Thank you for your lovely lovely comment and your feedback about my blog. I’m both flattered and humbled by your words and definitely encouraged to keep writing. I hope you’ve been enjoying many BBQs and cookouts since then. I certainly have been eating my way through these last years – to the chagrin of my waist.

      I’m more on Instagram these days @greedymizdee
      Hope to see you there perhaps?

      Kindest regards xxx

  3. ibukun

    I luv this blog. I read this to my mom and sis and they were both laughing non stop. Btw how do you get the green colouring on the rice

    • Mizdee

      Hi Ibukun
      Thank you so much for your lovely comment. I love that I made you guys laugh.
      Many apologies for this latest of late replies! I hope to get back to more writing and entertaining ;)

      regarding the green colouring – I didn’t realise it WAS green – but perhaps from the lemongrass?
      definitely not food colouring :)

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