Satay Babi, Buah Keluak Fried Rice 


Serve hot, portion for 2 to 3 persons.
Best enjoyed on the same day of delivery.

What you will need:

  • Stove
  • 1 deep pan
  • 1 deep container
  • 1 non-stick pan
  • 1 spatula or cooking spoon
  • Deep bowls to serve


Please store in the chiller until ready to cook. Store belinjo in room temperature.

  • Cooked Satay Babi
  • Cooking Oil
  • Buah Keluak Paste
  • Sambal Belacan
  • Rice
  • Sous Vide Egg
  • Achar Pickle
  • Belinjo
  • Garnish: Julienne Cucumber, Julienne Lime Leaves

Ready to serve?


  1. Heat satay babi in a deep pan. Cook until hot and aromatic. Set aside.
  2. On medium fire, heat 3 spoons of oil in a non-stick pan then add the buah keluak paste and sambal belacan chilli. Stir-fry for 30 seconds.
  3. Add the cooked rice then turn on high heat. Using a spatula, stir-fry rice for 3 to 5 minutes until well mixed with the paste and sambal belacan.
  4. Submerge sous vide egg into a container filled with boiled water and leave for 2 minutes. Discard water and set eggs aside.
  5. Scoop the fried rice into the centre of the deep bowl then place the satay babi, achar and belinjo on the rice.
  6. Break one sous vide egg over the rice then garnish with cucumber and lime leaves.
  7. Ready to serve.

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